The effects of gelled konjac glucomannan fibre on appetite and energy intake in healthy individuals: a randomised cross-over trial

The British Journal of Nutrition

Fei Au-Yeung¹  Elena Jovanovski²  Alexandra L. Jenkins³  Andreea Zurbau⁴  Hoang V. T. Ho⁵ 

[1] 1Clinical Nutrition and Risk Factor Modification Centre, St. Michael’s Hospital, Toronto, ON M5B 1W8, Canada;2Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON M5S 3E2, Canada;3Department of Medicine, Faculty of Medicine, University of Toronto, Toronto, ON M5S 1A8, Canada;4Keenan Research Centre of the Li Ka Shing Knowledge Institute, St. Michael’s Hospital, Toronto, ON M5B 1T8, Canada;5Division of Endocrinology & Metabolism, St. Michael’s Hospital,Toronto, ON M5B 1W8, Canada

关键词: Randomised controlled trials;    Dietary fibres;    Konjac glucomannan;    Appetite;    Energy intakes;   

DOI  :  10.1017/S0007114517003233

学科分类：卫生学

来源: Cambridge University Press

【 摘 要 】

Konjac glucomannan (KGM) is a viscous dietary fibre that can form a solid, low-energy gel when hydrated and is commonly consumed in a noodle form (KGM-gel). Increased meal viscosity from gel-forming fibres have been associated with prolonged satiety, but no studies to date have evaluated this effect with KGM-gel. Thus, our objective was to evaluate subsequent food intake and satiety of KGM-gel noodles when replacing a high-carbohydrate preload, in a dose–response manner. Utilising a randomised, controlled, cross-over design, sixteen healthy individuals (twelve females/four males; age: 26·0 (sd 11·8) years; BMI: 23·1 (sd 3·2) kg/m2) received 325 ml volume-matched preloads of three KGM-gel noodle substitution levels: (i) all pasta with no KGM-gel (1849 kJ (442 kcal), control), half pasta and half KGM-gel (1084 kJ (259 kcal), 50-KGM) or no pasta and all KGM-gel (322 kJ (77 kcal), 100-KGM). Satiety was assessed over 90 min followed by an ad libitum dessert. Compared with control, cumulative energy intake was 47 % (−1761 kJ (−421 kcal)) and 23 % (−841 kJ (−201 kcal)) lower for 100-KGM and 50-KGM, respectively (both P<0·001), but no differences in subsequent energy intake was observed. Ratings of hunger were 31 % higher (P=0·03) for 100-KGM when compared with control, and were 19 % lower (P=0·04) for fullness and 28 % higher (P=0·04) for prospective consumption when comparing 100-KGM to 50-KGM. Palatability was similar across all treatments. Replacement of a high-carbohydrate preload with low-energy KGM-gel noodles did not promote additional food intake despite large differences in energy. The energy deficit incurred from partial KGM-gel substitution may have relevance in weight loss regimens, and should be further evaluated beyond the healthy population.

【 授权许可】

CC BY