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Sodium alginate addition to chocolate milk reduces appetite and glycemic responses in healthy young men
Author(s) -
El Khoury Dalia,
Goff H. Douglas,
Berengut Shari,
Yavorska Nataliya,
Kubant Ruslan,
Anderson G. Harvey
Publication year - 2013
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.27.1_supplement.126.8
Subject(s) - appetite , meal , glycemic , chemistry , crossover study , insulin , lactose , food science , sucrose , endocrinology , medicine , zoology , biology , placebo , alternative medicine , pathology
Sodium alginate reduced appetite and glycemia, when consumed in water‐based drinks. But, its effects when added to usual beverages were not reported. Because chocolate milk (CM) is criticized for its elevated glycemic property, we hypothesized that alginate additions to CM promote satiety and attenuate glycemia. In a randomized crossover design, 24 men (22.9±0.4 years; 22.5±0.3 kg/m 2 ) were provided isovolumetric preloads (325 ml) of CM, 1.25% alginate CM, 2.5% alginate CM or 2.5% alginate solution. All treatments were standardized for lactose and sucrose content and provided 120 min prior to an ad libitum pizza meal. Pizza intake and total caloric intake were not different among treatments. Glucose, insulin and appetite were measured at baseline and at intervals pre‐ and post‐meal. Pre‐meal appetite was attenuated dose‐dependently by alginate; CM with 2.5% alginate resulted in the lowest appetite (P<0.0001). Glucose area under the curve was reduced by 36% after 2.5% alginate CM compared to CM (P=0.004), with no differences with 1.25% alginate CM and 2.5% alginate solution. Yet, glucose peaks at 30 min were lower after 2.5% alginate CM compared to 1.25% alginate CM and CM (P<0.0001). Insulin peaks at 30 min were also lower after 2.5% alginate CM relative to CM (P<0.0001). In conclusion, 2.5% alginate in CM exerted an additive effect on satiety, and improved glycemia in a synergistic manner while reducing insulin demand. Supported by Natural Sciences and Engineering Research Council of Canada‐Collaborative Research and Development Garant, Dairy Farmers of Ontario and Kraft Canada Inc.