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Acute Effects on Satiety from White Button and Shiitake Mushroom Powder Supplementation in a High Fat Meal
Author(s) -
Robak Theodore J,
Talal Lillian A,
Morris Matthew J,
Williams Brian T,
Browne Richard W,
Horvath Peter J
Publication year - 2016
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.30.1_supplement.692.20
Subject(s) - meal , food science , postprandial , mushroom , medicine , chemistry , insulin
Background The current trend of rising obesity leads to an increase in cardiovascular disease and dyslipidemia. One of the factors involved with this trend are diets high in fat. Supplementing high‐fat meals with bioactive compounds may be an effective way to limit the negative consequences of such a diet. Mushrooms contain high levels of fungosterols and β‐glucans which are thought to be involved in the primary mechanism for improved postprandial lipemia. Mushroom supplementation may have effects on acute satiety which could dictate eating habits. Purpose To examine the acute effects on satiety by adding shiitake and white button mushroom powder to a high‐fat meal. Methods Three high‐fat meals were administered to 13 healthy subjects (6 males and 7 females, 24 ± 2yr, 20±6 % body fat, 57.1±11.5 kg fat free mass) in a double blinded, randomized design. Each meal (Control, White Button (WB), Shiitake (SH)) consisted of an 8oz cooked beef patty and a bun (819 kcal, 47g fat) with no mushroom powder or 14g of WB or 14 g of SH dried mushroom powder. Dietary intake on the day before testing was similar among subjects (2079 ± 791 kcal). Subjects were fasted and avoided vigorous exercise on the day prior to testing. Satiety was measured using a Likert visual analog scale every 2 hours for 6 hours following each meal. Blood from an indwelling catheter was also taken every 2 hours to measure plasma glucose and lipids. The effects of each meal were determined by measuring differences between meals. Results A more gradual decline in satiation from hour 2 to 6 was observed for treatments with mushrooms as compared to the control treatment. With the control burger there was a significant decline in satiety between hour 4 and 6 (P = 0.01) that was not seen with either mushroom powder. Plasma glucose was positively correlated with satiety values in all groups (P = 0.02). However, there was no relationship between plasma triglycerides and satiety. Conclusion Adding mushroom supplements to a high‐fat meal does not appear to change subjective satiety from 0 to 4 hours after consumption. However, between hours 4 and 6 after consumption, subjects were likely to have a longer feeling of fullness with mushrooms than without mushrooms. Plasma triglycerides levels did not predict satiety levels while plasma glucose was shown to be a better predictor of satiety. Using mushroom supplementation may limit the rise in felt hunger following a meal and could lead to less food consumption overall. Support or Funding Information Supported by a grant from the University at Buffalo Honors College.