Polydextrose: its impact on short-term food intake and subjective feelings of satiety in males-a randomized controlled cross-over study

Dinesh Viren Ranawana, Adelaide Muller, C Jeya K Henry

Research output: Contribution to journalArticle

17 Citations (Scopus)

Abstract

PURPOSE: Polydextrose is a low-calorie highly branched-chain glucose polymer that is poorly digested in the upper gastrointestinal tract and therefore demonstrates fibre-like properties. Fibre has been shown to increase satiety and possibly reduce food intake. Therefore, the objective of the current study was to examine the effects of polydextrose on short-term satiety and energy intake.

METHODS: In a repeated-measures randomized blind cross-over design, 26 healthy males consumed a 400-g fruit smoothie containing 12 g (3 %) of polydextrose, and a buffet lunch 60 min after the smoothie. Motivational ratings for satiety and palatability and lunch energy intake were measured. The effects of the polydextrose-containing smoothie were compared against a polydextrose-free control smoothie.

RESULTS: Polydextrose did not significantly alter the taste and palatability of the fruit smoothie. Consuming the polydextrose-containing smoothie resulted in a significantly lower energy intake at lunch (102 kcal less) compared to the control.

CONCLUSION: Polydextrose may be a good fortificant for reducing short-term food intake.

Original languageEnglish
Pages (from-to)885-93
Number of pages9
JournalZeitschrift für Ernährungswissenschaft
Volume52
Issue number3
Early online date21 Jun 2012
DOIs
Publication statusPublished - Apr 2013

Fingerprint

polydextrose
Cross-Over Studies
Emotions
Eating
Lunch
Energy Intake
Fruit
Upper Gastrointestinal Tract
Glucans

Keywords

  • Adult
  • Appetite Regulation
  • Beverages
  • Cross-Over Studies
  • Diet, Reducing
  • Energy Intake
  • Food Additives
  • Food Preferences
  • Fruit
  • Glucans
  • Great Britain
  • Humans
  • Hyperphagia
  • Lunch
  • Male
  • Satiety Response
  • Single-Blind Method
  • Snacks
  • Young Adult

Cite this

Polydextrose : its impact on short-term food intake and subjective feelings of satiety in males-a randomized controlled cross-over study. / Ranawana, Dinesh Viren; Muller, Adelaide; Henry, C Jeya K.

In: Zeitschrift für Ernährungswissenschaft, Vol. 52, No. 3, 04.2013, p. 885-93.

Research output: Contribution to journalArticle

@article{eb64361e70294316b171fc53d43f9108,
title = "Polydextrose: its impact on short-term food intake and subjective feelings of satiety in males-a randomized controlled cross-over study",
abstract = "PURPOSE: Polydextrose is a low-calorie highly branched-chain glucose polymer that is poorly digested in the upper gastrointestinal tract and therefore demonstrates fibre-like properties. Fibre has been shown to increase satiety and possibly reduce food intake. Therefore, the objective of the current study was to examine the effects of polydextrose on short-term satiety and energy intake.METHODS: In a repeated-measures randomized blind cross-over design, 26 healthy males consumed a 400-g fruit smoothie containing 12 g (3 {\%}) of polydextrose, and a buffet lunch 60 min after the smoothie. Motivational ratings for satiety and palatability and lunch energy intake were measured. The effects of the polydextrose-containing smoothie were compared against a polydextrose-free control smoothie.RESULTS: Polydextrose did not significantly alter the taste and palatability of the fruit smoothie. Consuming the polydextrose-containing smoothie resulted in a significantly lower energy intake at lunch (102 kcal less) compared to the control.CONCLUSION: Polydextrose may be a good fortificant for reducing short-term food intake.",
keywords = "Adult, Appetite Regulation, Beverages, Cross-Over Studies, Diet, Reducing, Energy Intake, Food Additives, Food Preferences, Fruit, Glucans, Great Britain, Humans, Hyperphagia, Lunch, Male, Satiety Response, Single-Blind Method, Snacks, Young Adult",
author = "Ranawana, {Dinesh Viren} and Adelaide Muller and Henry, {C Jeya K}",
note = "Acknowledgments The authors are grateful to Danisco A/S for facilitating the study through an unconditional grant and to the participants for taking part in the study. After the completion of the study Viren Ranawana joined the Singapore Institute for Clinical Sciences. Adelaide Muller was on a research placement at OBU and has since returned to her University, Polytech’Clermont-Ferrand, France.",
year = "2013",
month = "4",
doi = "10.1007/s00394-012-0395-4",
language = "English",
volume = "52",
pages = "885--93",
journal = "Zeitschrift f{\"u}r Ern{\"a}hrungswissenschaft",
issn = "1436-6207",
publisher = "D. Steinkopff-Verlag",
number = "3",

}

TY - JOUR

T1 - Polydextrose

T2 - its impact on short-term food intake and subjective feelings of satiety in males-a randomized controlled cross-over study

AU - Ranawana, Dinesh Viren

AU - Muller, Adelaide

AU - Henry, C Jeya K

N1 - Acknowledgments The authors are grateful to Danisco A/S for facilitating the study through an unconditional grant and to the participants for taking part in the study. After the completion of the study Viren Ranawana joined the Singapore Institute for Clinical Sciences. Adelaide Muller was on a research placement at OBU and has since returned to her University, Polytech’Clermont-Ferrand, France.

PY - 2013/4

Y1 - 2013/4

N2 - PURPOSE: Polydextrose is a low-calorie highly branched-chain glucose polymer that is poorly digested in the upper gastrointestinal tract and therefore demonstrates fibre-like properties. Fibre has been shown to increase satiety and possibly reduce food intake. Therefore, the objective of the current study was to examine the effects of polydextrose on short-term satiety and energy intake.METHODS: In a repeated-measures randomized blind cross-over design, 26 healthy males consumed a 400-g fruit smoothie containing 12 g (3 %) of polydextrose, and a buffet lunch 60 min after the smoothie. Motivational ratings for satiety and palatability and lunch energy intake were measured. The effects of the polydextrose-containing smoothie were compared against a polydextrose-free control smoothie.RESULTS: Polydextrose did not significantly alter the taste and palatability of the fruit smoothie. Consuming the polydextrose-containing smoothie resulted in a significantly lower energy intake at lunch (102 kcal less) compared to the control.CONCLUSION: Polydextrose may be a good fortificant for reducing short-term food intake.

AB - PURPOSE: Polydextrose is a low-calorie highly branched-chain glucose polymer that is poorly digested in the upper gastrointestinal tract and therefore demonstrates fibre-like properties. Fibre has been shown to increase satiety and possibly reduce food intake. Therefore, the objective of the current study was to examine the effects of polydextrose on short-term satiety and energy intake.METHODS: In a repeated-measures randomized blind cross-over design, 26 healthy males consumed a 400-g fruit smoothie containing 12 g (3 %) of polydextrose, and a buffet lunch 60 min after the smoothie. Motivational ratings for satiety and palatability and lunch energy intake were measured. The effects of the polydextrose-containing smoothie were compared against a polydextrose-free control smoothie.RESULTS: Polydextrose did not significantly alter the taste and palatability of the fruit smoothie. Consuming the polydextrose-containing smoothie resulted in a significantly lower energy intake at lunch (102 kcal less) compared to the control.CONCLUSION: Polydextrose may be a good fortificant for reducing short-term food intake.

KW - Adult

KW - Appetite Regulation

KW - Beverages

KW - Cross-Over Studies

KW - Diet, Reducing

KW - Energy Intake

KW - Food Additives

KW - Food Preferences

KW - Fruit

KW - Glucans

KW - Great Britain

KW - Humans

KW - Hyperphagia

KW - Lunch

KW - Male

KW - Satiety Response

KW - Single-Blind Method

KW - Snacks

KW - Young Adult

U2 - 10.1007/s00394-012-0395-4

DO - 10.1007/s00394-012-0395-4

M3 - Article

C2 - 22717960

VL - 52

SP - 885

EP - 893

JO - Zeitschrift für Ernährungswissenschaft

JF - Zeitschrift für Ernährungswissenschaft

SN - 1436-6207

IS - 3

ER -