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Dietary fiber does not influence satiety, glucose, and insulin levels in a dose‐dependent manner
Author(s) -
Willis Holly J,
Thomas William,
Eldridge Alison L,
Harkness Laura,
Green Hilary,
Slavin Joanne
Publication year - 2009
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.23.1_supplement.545.5
Subject(s) - calorie , insulin , crossover study , dietary fiber , fiber , endocrinology , medicine , body mass index , food science , chemistry , alternative medicine , pathology , placebo , organic chemistry
Conventional wisdom suggests that dietary fiber increases satiety while lowering glucose and insulin response. We hypothesized that there would be a dose dependent effect. Methods Healthy men (n = 10) and women (n = 10) with a body mass index of 23.7 ± 0.5 (mean ± SEM) participated in this randomized, double‐blind, crossover study. On four separate visits, fasting subjects consumed a muffin with 0, 4, 8, or 12 g of mixed fibers. Muffins had 500 calories and similar macronutrient content. Hunger and satiety were measured with visual analogue scales and blood was drawn to measure glucose and insulin for 3‐hr after muffin consumption. Results In all satiety measures, muffins with 12 g of fiber were significantly more satiating than muffins with 0 g of fiber. Muffins with 4 g and 8 g of fiber produced intermediate satiety. Glucose and insulin response did not correlate with satiety responses or fiber dose. Glucose area under the curve (AUC) was significantly lower after 0 g fiber compared to all other treatments. Insulin AUC was significantly lower after 0 g fiber compared to 4 g fiber, but was indistinguishable from 8 g or 12 g fiber. Conclusion In this study, the effects of dietary fiber were not dose dependent. Glucose and insulin levels were not consistently lower with increasing doses of fiber. However, satiety ratings were consistently higher after 12 g of fiber than after no fiber. Nestle Research Center, Lausanne, Switzerland supported this research. Grant Funding Source Nestle Research Center