Cecilia Bobillo1,2,3, Graham Finlayson4, Ana Martínez1, Daniela Fischman1, Analisa Beneitez1, Alejandro J Ferrero1,2, Belisario E Fernández3,5, Marcos A Mayer6,7,8. 1. CESIM Foundation, Santa Rosa, La Pampa, Argentina. 2. School of Natural Sciences, University of La Pampa, Santa Rosa, La Pampa, Argentina. 3. National Council of Scientific and Technological Research (CONICET), Buenos Aires, Argentina. 4. School of Psychology, University of Leeds, Leeds, UK. 5. Department of Pathophysiology, School of Pharmacy and Biochemistry, University of Buenos Aires, Buenos Aires, Argentina. 6. CESIM Foundation, Santa Rosa, La Pampa, Argentina. marcos.mayer@gmail.com. 7. School of Natural Sciences, University of La Pampa, Santa Rosa, La Pampa, Argentina. marcos.mayer@gmail.com. 8. National Council of Scientific and Technological Research (CONICET), Buenos Aires, Argentina. marcos.mayer@gmail.com.
Abstract
INTRODUCTION: Different studies have assessed the influence of chewing gum to aid control of appetite and reduce food intake. PURPOSE: The aims of the present study were to evaluate the effects of chewing gum on satiety, food hedonics and snack intake and to explore the potential effects of the combination of Garcinia c ambogia, green coffee extract and L-carnitine on satiety, when administered in a gum format. METHODS: This was a prospective study in which 57 subjects randomly received three kinds of treatments, in a crossover design: (1) active gum; (2) placebo gum; and (3) no gum. Food preferences and appetite sensations were evaluated by means of the Leeds Food Preference Questionnaire and visual analog scales. RESULTS: There was a significant reduction in low-fat sweet snack intake with placebo gum and the active gum compared to no gum and a reduction in high-fat sweet snack intake with the active gum compared to placebo gum and no gum. Total caloric intake was only reduced in the active gum condition. Both the active and placebo gum conditions significantly reduced hunger and prospective food consumption and increased fullness compared to no gum and were associated with a reduced wanting for sweet food in the LFPQ, consistent in a reduction in the relative preference for sweet snacks versus savoury snacks. CONCLUSION: This study supports the notion that chewing gum containing nutraceutical products might aid in the control over snack intake and reduce hunger sensations.
RCT Entities:
INTRODUCTION: Different studies have assessed the influence of chewing gum to aid control of appetite and reduce food intake. PURPOSE: The aims of the present study were to evaluate the effects of chewing gum on satiety, food hedonics and snack intake and to explore the potential effects of the combination of Garcinia c ambogia, green coffee extract and L-carnitine on satiety, when administered in a gum format. METHODS: This was a prospective study in which 57 subjects randomly received three kinds of treatments, in a crossover design: (1) active gum; (2) placebo gum; and (3) no gum. Food preferences and appetite sensations were evaluated by means of the Leeds Food Preference Questionnaire and visual analog scales. RESULTS: There was a significant reduction in low-fat sweet snack intake with placebo gum and the active gum compared to no gum and a reduction in high-fat sweet snack intake with the active gum compared to placebo gum and no gum. Total caloric intake was only reduced in the active gum condition. Both the active and placebo gum conditions significantly reduced hunger and prospective food consumption and increased fullness compared to no gum and were associated with a reduced wanting for sweet food in the LFPQ, consistent in a reduction in the relative preference for sweet snacks versus savoury snacks. CONCLUSION: This study supports the notion that chewing gum containing nutraceutical products might aid in the control over snack intake and reduce hunger sensations.
Entities:
Keywords:
Chewing gum; Garcinia c ambogia; Green coffee; L-Carnitine; Satiety
Authors: James M Shikany; Amy S Thomas; Raymond O McCubrey; T Mark Beasley; David B Allison Journal: Obesity (Silver Spring) Date: 2011-11-10 Impact factor: 5.002