Appetite-Reducing Ability of Dietary Fiber Confirmed by DuPont Nutrition & Health
29 Jan 2016 --- DuPont Nutrition & Health has collated scientific evidence in two published meta-analyses to support the appetite-suppressing effect of the dietary fiber Litesse polydextrose, part of the DuPon Danisco range.
The meta-analyses are the outcome of a systematic review of key studies that have investigated the impact of Litesse consumption on calorie intake and subjective feelings of appetite. The meta-analyses of calorie intake and subjective feelings of appetite have been published in the peer-reviewed journal Appetite and a special Food and Appetite issue of Nutrients.
Calorie consumption reduced by 5-15%
Summarizing the studies of calorie intake, the first meta-analysis concludes that the inclusion of 6.25-25g of Litesse in a mid-morning snack reduces lunchtime calorie consumption by 5-15%: “In addition, we have seen that this reduction in calorie intake is not compensated for during the rest of the day and may play a role in reducing total daily calorie intake significantly” says Dr. Alvin Ibarra, senior scientist and member of the DuPont Nutrition & Health review team.
Impact on appetite
The meta-analysis of subjective appetite ratings found a similar positive effect of Litesse polydextrose. Dr Ibarra explains: “This shows that Litesse is able to reduce the desire to eat immediately after a meal which includes Litesse. There is also a trend towards reduced hunger and increased satisfaction between meals after the consumption of Litesse”. He continues: “This means that Litesse represents a very exciting opportunity for our customers who wish to develop their weight management products with satiety enhancing and appetite reduction qualities. Our customer applying Litesse to their own brands can now help consumers reduce their caloric consumption and help them meet their weight-management goals”.
A new methodology for measuring changes in appetite
During the review of the studies of appetite ratings, the biggest challenge was to make a meaningful comparison of results obtained from widely differing criteria. The DuPont scientific team developed a new methodology for estimating changes in appetite before and after a meal.
Dr Ibarra concludes: “We are now using this new methodology to analyze the appetite rating results during the satiation and satiety periods with a positive acceptance from the scientific community”.
