Satiety effects of a dairy beverage fermented with propionic acid bacteria

Organic acids, and in particular short-chain fatty acids, are reported to have satiety-inducing effects. The aim of this study was to investigate if a dairy beverage containing propionic acid obtained by fermentation induces more satiety and a greater decrease in food intake than a non-fermented dairy product. In a within-subjects repeated-measures design, 43 young, healthy, normal-weight women consumed 150 mL, 1.0 MJ each of the fermented dairy beverage, a non-fermented dairy beverage (placebo) and a non-fermented dairy beverage with addition of 0.6% calcium propionate (positive control). Actual food intake of cold pasta salad was measured 25 min after finishing each preload. Subjects felt significantly fuller (F=4.21; P=0.02), were less hungry (F=4.49; P=0.004) and had less desire to eat (F=5.34; P=0.006) after consumption of the fermented dairy beverage and positive control compared with the placebo. However, there was no effect on ad libitum food consumption. (C) 2008 Elsevier Ltd. All rights reserved.