Rebello Candida J, Chu Yi-Fang, Johnson William D, Martin Corby K, Han Hongmei, Bordenave Nicolas, Shi Yuhui, O'Shea Marianne, Greenway Frank L
Pennington Biomedical Research Center, Louisiana State University System, 6400 Perkins Road, Baton Rouge, LA 70808, USA.
Nutr J. 2014 May 28;13:49. doi: 10.1186/1475-2891-13-49.
Foods that enhance satiety can help consumers to resist environmental cues to eat, and improve the nutritional quality of their diets. Viscosity generated by oat β-glucan, influences gastrointestinal mechanisms that mediate satiety. Differences in the source, processing treatments, and interactions with other constituents in the food matrix affect the amount, solubility, molecular weight, and structure of the β-glucan in products, which in turn influences the viscosity. This study examined the effect of two types of oatmeal and an oat-based ready-to-eat breakfast cereal (RTEC) on appetite, and assessed differences in meal viscosity and β-glucan characteristics among the cereals.
Forty-eight individuals were enrolled in a randomized crossover trial. Subjects consumed isocaloric breakfast meals containing instant oatmeal (IO), old-fashioned oatmeal (SO) or RTEC in random order at least a week apart. Each breakfast meal contained 218 kcal (150 kcal cereal, and 68 kcal milk) Visual analogue scales measuring appetite were completed before breakfast, and over four hours, following the meal. Starch digestion kinetics, meal viscosities, and β-glucan characteristics for each meal were determined. Appetite responses were analyzed by area under the curve. Mixed models were used to analyze response changes over time.
IO increased fullness (p = 0.04), suppressed desire to eat (p = 0.01) and reduced prospective intake (p < 0.01) more than the RTEC over four hours, and consistently at the 60 minute time-point. SO reduced prospective intake (p = 0.04) more than the RTEC. Hunger scores were not significantly different except that IO reduced hunger more than the RTEC at the 60 minute time-point. IO and SO had higher β-glucan content, molecular weight, gastric viscosity, and larger hydration spheres than the RTEC, and IO had greater viscosity after oral and initial gastric digestion (initial viscosity) than the RTEC.
IO and SO improved appetite control over four hours compared to RTEC. Initial viscosity of oatmeal may be especially important for reducing appetite.
增强饱腹感的食物可帮助消费者抵御进食的环境诱因，并改善其饮食的营养质量。燕麦β-葡聚糖产生的黏性会影响介导饱腹感的胃肠机制。β-葡聚糖的来源、加工处理方式以及与食物基质中其他成分的相互作用差异，会影响产品中β-葡聚糖的含量、溶解度、分子量和结构，进而影响黏性。本研究考察了两种燕麦片和一种即食燕麦早餐谷物（RTEC）对食欲的影响，并评估了这些谷物餐的黏性和β-葡聚糖特性差异。
48名个体参与了一项随机交叉试验。受试者以随机顺序食用等热量的早餐，包括即食燕麦片（IO）、传统燕麦片（SO）或RTEC，每次食用间隔至少一周。每份早餐含有218千卡热量（150千卡谷物和68千卡牛奶）。在早餐前以及用餐后四小时内，完成测量食欲的视觉模拟量表。测定每餐的淀粉消化动力学、餐食黏性和β-葡聚糖特性。通过曲线下面积分析食欲反应。使用混合模型分析随时间的反应变化。
在四小时内，IO比RTEC更能增加饱腹感（p = 0.04）、抑制进食欲望（p = 0.01）并减少预期摄入量（p < 0.01），且在60分钟时间点始终如此。SO比RTEC更能减少预期摄入量（p = 0.04）。饥饿评分无显著差异，只是在60分钟时间点IO比RTEC更能减轻饥饿感。IO和SO的β-葡聚糖含量、分子量、胃内黏性以及水合球体比RTEC更大，且IO在口腔和初始胃消化后的黏性（初始黏性）比RTEC更高。
与RTEC相比，IO和SO在四小时内改善了食欲控制。燕麦片的初始黏性对于降低食欲可能尤为重要。
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