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The Effect of Red Raspberry on Satiety
Author(s) -
Huang Leailin,
Xiao Di,
Park Eunyoung,
Edirisinghe Indika,
BurtonFreeman Britt
Publication year - 2017
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.31.1_supplement.794.8
Subject(s) - blowing a raspberry , meal , appetite , medicine , hyperinsulinemia , food science , diabetes mellitus , biology , insulin resistance , endocrinology
Red raspberries contain relatively higher amounts of dietary fibers compared to other fruits, suggesting they may have an advantage in producing greater satiety than other commonly consumed fruits. The objective of this study was to explore and characterize the potential satiating value of red raspberries included in a breakfast meal. The analysis was ancillary to a larger study examining the metabolic health benefits of red raspberry in individuals with pre‐diabetes (PreDM). The study recruited two groups of people: individuals with impaired fasting glucose and hyperinsulinemia (PreDM) and individuals with normo‐glycemia and insulinemia (Reference). Twenty‐three subjects (PreDM (n=13) and Reference (n=10)) contributed to this analysis. The study was a randomized, 3‐arm, single‐blinded, within subject cross‐over design. Subjects were asked to come to the center on three different occasions and consume three different equicaloric meals containing 0 g frozen red raspberry, 125 g frozen red raspberry, or 250 g frozen red raspberry. Subject's satiety (hunger, fullness, desire to eat, and amount want to eat) was assessed through Appetite visual analog scale (VAS) for 24 h, of which the first 6 h included no other food intake. The results are based on the 6 h satiety responses to the breakfast meal varying in red raspberry content. The preliminary analysis suggests a treatment by group interaction (p<0.05) whereby the meal with 250 g red raspberry significantly suppressed hunger (P<0.05) and to the amount people wanted eat (P<0.05) compared to the 0 g / Control meal in Reference subjects with higher baseline hunger and prospective consumption scores. Subjects' desire to eat was not influenced by PreDM or Reference status, but the Control and 250 g raspberry meal both reduced desire to eat significantly from baseline and the intermediate raspberry containing meal (p<0.05). In contrast, the subjects in the PreDM group who reported the highest level of hunger at baseline experienced greater satiety after the Control meal compared to both raspberry containing meals (p<0.05). The Control meal also produced the highest glycemic response in all subjects (p<0.05) suggesting the relationship between glycemia and satiety differ depending on the physiological status of the population. Given the beneficial metabolic outcomes on glucose homeostasis and insulin sensitivity with red raspberry intake in PreDM and Reference group individuals (Xiao et al, EB 2017), research to understand their satiating value and placement in the diet will be important for success long‐term dietary adoption. Support or Funding Information Funding: National Processed Raspberry Council and Various donor funds (Burton‐Freeman/Edirisinghe)