Dose-Dependent Suppression of Hunger by a Specific Alginate in a Low-Viscosity Drink Formulation
| Autor: | Edward Haddeman, Sheila Ann Wiseman, David J. Mela, Ewoud A.H. Schuring, Anna Ström, Remco J. Koppert, Hanny M. Boers, Sergey M. Melnikov, Harry P. F. Peters |
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| Rok vydání: | 2011 |
| Předmět: |
Adult
Male Product matrix Chemical Phenomena Compressive Strength Meal replacement Alginates Hunger Endocrinology Diabetes and Metabolism media_common.quotation_subject Dose dependence Medicine (miscellaneous) chemistry.chemical_element Calcium Satiety Response Beverages Food Preferences Viscosity Endocrinology Double-Blind Method Appetite Depressants Humans Food science Netherlands media_common Food Formulated Cross-Over Studies Nutrition and Dietetics Area under the curve Appetite Middle Aged Crossover study chemistry Female Food Additives Self Report Gels |
| Zdroj: | Obesity. 19:1171-1176 |
| ISSN: | 1930-7381 |
| Popis: | Addition of specific types of alginates to drinks can enhance postmeal suppression of hunger, by forming strong gastric gels in the presence of calcium. However, some recent studies have not demonstrated an effect of alginate/calcium on appetite, perhaps because the selected alginates do not produce sufficiently strong gels or because the alginates were not sufficiently hydrated when consumed. Therefore, the objective of the study was to test effects on appetite of a strongly gelling and fully hydrated alginate in an acceptable, low-viscosity drink formulation. In a balanced order crossover design, 23 volunteers consumed a meal replacement drink containing protein and calcium and either 0 (control), 0.6, or 0.8% of a specific high-guluronate alginate. Appetite (six self-report scales) was measured for 5 h postconsumption. Relevant physicochemical properties of the drinks were measured, i.e., product viscosity and strength of gel formed under simulated gastric conditions. Hunger was robustly reduced (20-30% lower area under the curve) with 0.8% alginate (P < 0.001, analysis of covariance), an effect consistent across all appetite scales. Most effects were also significant with 0.6% alginate, and a clear dose-response observed. Gastric gel strength was 1.8 and 3.8 N for the 0.6 and 0.8% alginate drinks, respectively, while product viscosity was acceptable ( |
| Databáze: | OpenAIRE |
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