The effect of fibre amount, energy level and viscosity of beverages containing oat fibre supplement on perceived satiety.

Background: Soluble fibre has been proposed to suppress appetite-related perceptions and it could thus contribute favourably to the regulation of energy intake and the increasing obesity problem.

Objective: To investigate the effect of an oat ingredient rich in beta-glucan on perceived satiety at different dietary fibre (DF) concentrations, energy levels and viscosity levels.

Design: A total of 29 healthy volunteers, age 19-39, mean BMI 23.

A psyllium fiber-enriched meal strongly attenuates postprandial gastrointestinal peptide release in healthy young adults.

Dietary fiber (DF) and protein are essential constituents of a healthy diet and are well known for their high satiety impact. However, little is known about their influence on postprandial gastrointestinal (GI) peptide release. Our aim in this single-blind, randomized, cross-over study was to investigate the effects of DF and/or protein enrichments on satiety-related metabolic and hormonal responses.

Fibre in beverages can enhance perceived satiety.

Background: A high intake of dietary fibre has been suggested to support the regulation of energy intake and satiety, which could contribute favourably to the increasing obesity problem.

Aim Of The Study: To investigate the effects of three fibres differing in chemical and physical properties on perceived satiety and hunger-related attributes.

Methods: A total of 19 healthy volunteers, age 18-30, mean BMI 23.

Effect of germination and thermal treatments on folates in rye.

Effects of germination conditions and thermal processes on folate contents of rye were investigated. Total folate contents were determined microbiologically with Lactobacillus rhamnosus (ATCC 7469) as the growth indicator organism, and individual folates were determined by high-performance liquid chromatography after affinity chromatographic purification. Germination increased the folate content by 1.

Plasma ghrelin levels after two high-carbohydrate meals producing different insulin responses in patients with metabolic syndrome.

Ghrelin is an orexigenic peptide produced in the stomach and its plasma levels are decreased acutely in response to ingested nutrients. To further clarify the role of insulin on ghrelin secretion, the present study was designed to investigate whether circulating ghrelin is affected differently by two mixtures of whole-grain breads known to produce low or high insulin responses in obese non-diabetic subjects with metabolic syndrome. After an overnight fast eight obese subjects with the metabolic syndrome (3 men and 5 women; BMI 33.

Dietary carbohydrate modification enhances insulin secretion in persons with the metabolic syndrome.

Background: The metabolic syndrome markedly increases the risk of type 2 diabetes and cardiovascular disease, but the influence of dietary modification on insulin and glucose metabolism independent of weight loss is still poorly understood.

Objective: Our aim was to test whether carbohydrate dietary modifications improve insulin sensitivity and secretion and glucose tolerance in overweight or obese persons with the metabolic syndrome, even in the absence of weight loss.

Design: We assessed the effect of carbohydrate modification on insulin and glucose metabolism in 72 overweight or obese men and women with the metabolic syndrome, as determined according to the National Cholesterol Education Program criteria.

Studies of the in vitro intestinal metabolism of isoflavones aid in the identification of their urinary metabolites.

Soy isoflavones have recently gained considerable interest due to their possible health benefits. However, detailed studies on the metabolism of isoflavones are lacking. The aims of the investigation presented here were (1) to study the in vitro intestinal metabolism of isoflavones and their hydroxylated analogues 3'-OH-daidzein, 6-OH-daidzein, 8-OH-daidzein, and 3'-OH-genistein and (2) to characterize the structures of some earlier identified urinary metabolites of soy isoflavones, for which no authentic reference compounds have been available.

Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread.

Background: Rye bread has a beneficial effect on the postprandial insulin response in healthy subjects. The role of rye fiber in insulin and glucose metabolism is not known.

Objective: The aim of the study was to determine the effect of the content of rye fiber in rye breads on postprandial insulin and glucose responses.

Process-induced changes on bioactive compounds in whole grain rye.

Manufacturing of healthy wholegrain foods demands knowledge of process-induced changes in macro-, micro- and non-nutrients. The high content of dietary fibre is a challenge in relation to good product texture and sensory quality. The stability and bioavailability of bioactive compounds have a marked influence on the health effects of cereal foods.