Calorie Control Council Disputes Media Reports about Fiber and Satiety


14 Aug 2012 --- As the study authors noted, “The health benefits of increased fiber consumption are well established…” As an explanation for the study findings, Karalus et al suggested that different properties of fiber, such as viscosity may play a greater role in satiety than fiber’s fermentation effect.

--- Despite some media reports to the contrary, the findings presented in the study “Fermentable Fibers do not Affect Satiety or Food Intake by Women Who do not Practice Restrained Eating,”1 do not demonstrate that fiber does not lead to the feeling of fullness (also known as satiety), accoridng to a response from the Calorie Control Council. As the study authors noted, “The health benefits of increased fiber consumption are well established…” As an explanation for the study findings, Karalus et al suggested that different properties of fiber, such as viscosity may play a greater role in satiety than fiber’s fermentation effect. They also noted that the effects of fiber consumption may be delayed or require prolonged exposure to fibers.

This study was not designed to make conclusions about the effects of added fibers compared to naturally occurring fibers. Using only added fibers allowed the researchers to manipulate the fiber content of the treatment bar while all other ingredients remained constant. Consequently, media reports attempting to draw conclusions about the benefits of added fibers compared to naturally occurring fibers are inappropriate.

The findings from this study do have a few caveats. The sample was small and relatively homogeneous (22 women between the age of 18-40). As a result, the findings from this study cannot be generalized to the larger U.S. population. It is also possible that the amount of fiber consumed (between 10-12 grams, far below the recommended total daily intake for fiber) may have been too low to produce significant results. Higher amounts of the same types of fiber may have been more satiating. As the authors noted, it is possible that the benefits of fiber occur after prolonged exposure which could not be determined in this study due to the short duration of each session. Furthermore, the authors do not provide information on the average amount of fiber women were consuming before the study. Ideal introduction of fiber is gradual. Thus, for some participants, the increase may have been too drastic and affected the results. Lastly, the findings from this study are inconsistent with several studies published in 2012 that have found fiber to be satiating.2,3,4

The health benefits of fiber are numerous and well-studied. Dietary fibers have been shown to increase satiety, improve digestive health, lower blood cholesterol and blood glucose levels, and may have a protective effect against certain cancers. The most important message about fiber is variety. Although many dietary fibers produce more than one benefit, no one fiber produces all of them. Consequently, it is important to eat a wide range of dietary fibers to maximize these health benefits.

1. Karalus, M., Clark, M., Greaves, K.A., Thomas, W., Vickers, Z., Kuyama, M., Slavin, J. 2012. Fermentable Fibers do not Affect Satiety or Food Intake by Women who do not Practice Restrained Eating. Journal of the Academy of Nutrition and Dietetics, 1-7.
2. Overduin, J., Schoterman, M.H., Calame, W., Schonewille, A.J., Bruggencate, J.M.T. 2012. Dietary galacto-oligosaccharides and calcium: effects on energy intake, fat-pad weight and satiety-related, gastrointestinal hormones in rats. British Journal of Nutrition, 1-11.
3. Ranawana, V., Muller, A., Henry, C.J.K. 2012. Polydextrose: its imapact on short-term food intake and subjective feelings of satiety in males-a randomized controlled cross-over study. Eur J Nutr.
4. Chuang, SC., Norat, T., Murphy, N., Olson, A. et al. 2012. Fiber intake and total and cause-specific mortality in the European Prospective Investigation into Cancer and Nutrition cohort. Am J Clin Nutr, 174.

Source: Calorie Control Council

To contact our editorial team please email us at

Related Articles

Nutrition & Health News

IFT 2018: Tate & Lyle on the prospects of its dietary fibers, instant starches and alternative proteins 

18 Jul 2018 --- At this year’s annual IFT Food Expo (15 to 18 July) in Chicago, Tate & Lyle is showcasing its collection of sweetener, enrichment and texturant ingredients. Focus areas are the company’s new instant starches, but also its portfolio of fibers, which were recently found to adhere to the US Food Drug Administration’s (FDA) definition of dietary fibers. NutritionInsight speaks with Mervyn L. de Souza, VP Health and Wellness at Tate & Lyle, about the company’s plans to expand its alternative proteins portfolio, as well as the benefits of its fiber ingredients.

Nutrition & Health News

Cornflakes: Processing robs maize of healthy, cancer-fighting nutrients

18 Jul 2018 --- University of Illinois researchers have uncovered how the “cancer-fighting” phenolic acids present in corn are stripped away when it is processed into the popular US breakfast cereal: cornflakes. 

Nutrition & Health News

Infant nutrition advancements: BASF launches human milk oligosaccharide

17 Jul 2018 --- BASF is to launch 2’-fucosyllactose (2’-FL), a human milk oligosaccharide (HMO) for the infant nutrition market by early 2019 through its human nutrition brand, Newtrition. HMOs are a unique group of carbohydrates naturally found in human breast milk with 2’-FL being the most abundant. BASF reports it has successfully mastered the complete in-house development of 2’-FL from strain to downstream processing using a specifically stable HMO fermentation strain designed for large-scale production. 

Nutrition & Health News

Chicory root fibers found to provide digestive health and natural defense benefits to children

12 Jul 2018 --- Consuming chicory root fibers can bring important health benefits to kindergarten children aged three to six years, according to research by Professor Tamás Decsi and Szminoetta Lohner at the Department of Pediatrics, University of Pécs, Hungary. Previous studies have demonstrated a strengthening of the natural defense system in infants and children between birth and two years of age. However, this is the first time this evidence has been established for this age group.

Nutrition & Health News

“Ingredient for the future of food”: New chickpea protein launched in North America

10 Jul 2018 --- Ingredient technology company Nutriati and exclusive commercialization partner PLT Health Solutions have introduced a new chickpea protein solution to North American food, beverage and supplements markets, touted as being able to take the “pain out of formulating with plant protein.” Called Artesa Chickpea Protein, the ingredient is reportedly the first chickpea-based protein concentrate available in commercial quantities. The Artesa Chickpea Protein concentrate has a minimum protein content of 60 percent, and a fiber content of 14 percent – which the companies report is quite high compared to existing dairy and plant proteins that usually top out at around 2 percent fiber.

More Articles