The effect of guar gum addition to a semisolid meal on appetite related to blood glucose, in dieting men
| Autor: | Fred Brouns, P. Geurten, Kathleen J. Melanson, Margriet S. Westerterp-Plantenga, Wim H. M. Saris, I. Goossens, E.M.R. Kovacs |
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| Přispěvatelé: | Humane Biologie, RS: NUTRIM School of Nutrition and Translational Research in Metabolism |
| Jazyk: | angličtina |
| Rok vydání: | 2002 |
| Předmět: |
Adult
Blood Glucose Male medicine.medical_specialty Diet Reducing Hunger media_common.quotation_subject Medicine (miscellaneous) Satiation Overweight Galactans Satiety Response Mannans Weight loss Internal medicine Plant Gums Weight Loss medicine Humans Obesity media_common Meal Cross-Over Studies Nutrition and Dietetics Guar gum Appetite Regulation business.industry digestive oral and skin physiology Appetite Feeding Behavior Postprandial Period Crossover study Endocrinology Dietary Supplements medicine.symptom business Body mass index Blood Chemical Analysis Dieting |
| Zdroj: | European Journal of Clinical Nutrition, 56(8), 771-778. Nature Publishing Group |
| ISSN: | 1476-5640 0954-3007 |
| Popis: | OBJECTIVE: To investigate whether addition of modified guar gum (GG) to a low-energy semisolid meal might be effective on appetite by modifying the response of blood glucose and other blood parameters. DESIGN: Three intervention periods of 2 weeks each, separated by washout periods of 4 weeks. Randomized and cross-over design. SUBJECTS: Fifteen overweight male subjects (mean+/-s.d.; age, 44+/-9 y; body mass index, 28.6+/-1.8 kg/m(2)). INTERVENTION: Subjects consumed a low-energy diet divided over three times a day, consisting of a semisolid meal with (SSM+) or without (SSM) addition of 2.5 g GG, or a solid meal (SM) with the same energy content (947 kJ) and macronutrient composition, plus a dinner of the subject's own choice. At the end of each intervention, time and number of meal initiations, dynamics of blood glucose and other blood parameters, and appetite ratings such as hunger and satiety were determined in a time-blinded situation. RESULTS: The changes in blood glucose from meal initiation to blood glucose peak and from peak to nadir were smaller with SSM+ and SM compared to SSM. Satiety before the third meal was higher with SSM+ and SM compared to SSM (P |
| Databáze: | OpenAIRE |
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