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Molecular weight of barley β-glucan does not influence satiety or energy intake in healthy male subjects

Clegg, M. E. and Thondre, P. S. (2014) Molecular weight of barley β-glucan does not influence satiety or energy intake in healthy male subjects. Appetite, 83. pp. 167-172. ISSN 0195-6663

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To link to this item DOI: 10.1016/j.appet.2014.08.002

Abstract/Summary

Previous studies have shown the ability of high molecular weight barley beta-glucan with increased viscosity to attenuate glycemic response, gastric emptying and in vitro starch digestion. The main objective of this study was to investigate the effect of molecular weight of barley beta-glucan in a semisolid meal on energy intake and subjective feelings of hunger, fullness, desire to eat and prospective food consumption in healthy male subjects. In a randomised, controlled, crossover trial, 23 healthy male subjects (BMI 24.2 +/- 2.5 kg/m(2)) tested soups equivalent to 25 g available carbohydrate containing high or low molecular weight barley beta-glucan (~3 g) as preload after a standard breakfast. The viscosity of soup with high molecular weight beta-glucan was 350 Pa.s whereas the soup with low molecular weight beta-glucan had a viscosity of 100 Pa.s. Appetite ratings before and for two hours after consumption of beta-glucan soups and subsequent ad libitum energy intake at lunch were recorded and compared with a control soup with no beta-glucan. There was no significant difference in food intake at the ad libitum meal or for the remainder of the day following consumption of the three test foods (p > 0.05). Similarly, there were no significant differences (p > 0.05) in hunger, fullness, desire to eat or prospective food consumption following beta-glucan soups. The current study provides evidence that the molecular weight of barley beta-glucan may not impact on perceived feelings of hunger or food intake at the current dose and viscosity.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Human Nutrition Research Group
ID Code:80396
Publisher:Elsevier

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