Semisolid meal enriched in oat bran decreases plasma glucose and insulin levels, but does not change gastrointestinal peptide responses or short-term appetite in healthy subjects.

Background And Aims: Dietary fibre (DF) may play an important role in weight control. The amount, type and way of processing of DF modify food structure and subsequent postprandial appetitive, metabolic and hormonal effects, but current understanding about the magnitude of effects that specific types and amounts of DF exert are still poorly understood.

Methods And Results: We investigated the effects of wheat and oat brans alone and as combination in semisolid food matrix on postprandial appetite profile and gastrointestinal (GI) hormonal responses.

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.

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.

Viscosity of oat bran-enriched beverages influences gastrointestinal hormonal responses in healthy humans.

Viscous fibers, including beta-glucan in oat bran, favorably affect satiety as well as postprandial carbohydrate and lipid metabolism. However, effects of fiber viscosity on modulation of satiety-related gut hormone responses are largely unknown. We examined the effects of modified oat bran, with or without its natural viscosity, on sensations of appetite and satiety-related gastrointestinal (GI) hormone responses to establish the relevance of viscosity of beta-glucan in oat bran.