Christine H Emilien1, Walter H Hsu2, James H Hollis3. 1. Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA. 2. Department of Biomedical Sciences, Iowa State University, Ames, Iowa, USA. 3. Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA. Electronic address: jhollis@iastate.edu.
Abstract
OBJECTIVE: The aim of this study was to determine the effect of replacing standard wheat flour (SWF) with resistant wheat starch (RWS) on markers of appetite and food intake in healthy adults. METHODS: A randomized, single-blind, crossover study was conducted with 27 healthy adults (ages 23 ± 2 y with a body mass index of 23.0 ± 3.0 kg/m2). After an overnight fast, muffins that contained only SWF or muffins in which 40% of the SWF was replaced with RWS were consumed as part of the breakfast meal. Appetite questionnaires and plasma samples were collected before the test meal and at 10 time points after meal consumption. An ad libitum meal was provided 240 min after breakfast, and the amount eaten was recorded. Food intake was recorded over the remainder of the day using a diet diary, and appetite was measured hourly using appetite questionnaires. Plasma was assayed to measure biomarkers of satiety and glycemia. RESULTS: Replacing SWF with RWS had no effect on subjective appetite or energy intake at the lunch meal (P > 0.05). Total daily energy intake (including the breakfast meal) was reduced by 179 kcal when participants consumed the RWS muffins (P = 0.05). Replacing SWF with RWS reduced plasma insulin (P < 0.05) but had no effect on plasma glucose, cholecystokinin, glucagon-like peptide-1, or peptide YY3-36 concentration (P > 0.05). CONCLUSIONS: These results indicate that replacing SWF with RWS decreases plasma insulin concentration and reduces energy intake over a 24-h period.
RCT Entities:
OBJECTIVE: The aim of this study was to determine the effect of replacing standard wheat flour (SWF) with resistant wheatstarch (RWS) on markers of appetite and food intake in healthy adults. METHODS: A randomized, single-blind, crossover study was conducted with 27 healthy adults (ages 23 ± 2 y with a body mass index of 23.0 ± 3.0 kg/m2). After an overnight fast, muffins that contained only SWF or muffins in which 40% of the SWF was replaced with RWS were consumed as part of the breakfast meal. Appetite questionnaires and plasma samples were collected before the test meal and at 10 time points after meal consumption. An ad libitum meal was provided 240 min after breakfast, and the amount eaten was recorded. Food intake was recorded over the remainder of the day using a diet diary, and appetite was measured hourly using appetite questionnaires. Plasma was assayed to measure biomarkers of satiety and glycemia. RESULTS: Replacing SWF with RWS had no effect on subjective appetite or energy intake at the lunch meal (P > 0.05). Total daily energy intake (including the breakfast meal) was reduced by 179 kcal when participants consumed the RWS muffins (P = 0.05). Replacing SWF with RWS reduced plasma insulin (P < 0.05) but had no effect on plasma glucose, cholecystokinin, glucagon-like peptide-1, or peptide YY3-36 concentration (P > 0.05). CONCLUSIONS: These results indicate that replacing SWF with RWS decreases plasma insulin concentration and reduces energy intake over a 24-h period.
Authors: Ursula White; Courtney M Peterson; Robbie A Beyl; Corby K Martin; Eric Ravussin Journal: J Acad Nutr Diet Date: 2020-04-09 Impact factor: 4.910
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