Hostname: page-component-7dd5485656-k8lnt Total loading time: 0 Render date: 2025-10-31T00:58:15.763Z Has data issue: false hasContentIssue false
  • English
  • Français

The effects of the fibre content and physical structure of carrots on satiety and subsequent intakes when eaten as part of a mixed meal

Published online by Cambridge University Press:  17 April 2007

S. Anne Moorhead ,
Robert W. Welch ,
M. Barbara ,
E. Livingstone ,
Maeve McCourt ,
Amy A. Burns  and
Adrian Dunne
S. Anne Moorhead
Affiliation:
Northern Ireland Centre for Food and Health, School of Biomedical Sciences, University of Ulster, Coleraine BT52 1SA, UK
Robert W. Welch*
Affiliation:
Northern Ireland Centre for Food and Health, School of Biomedical Sciences, University of Ulster, Coleraine BT52 1SA, UK
M. Barbara
Affiliation:
Northern Ireland Centre for Food and Health, School of Biomedical Sciences, University of Ulster, Coleraine BT52 1SA, UK
E. Livingstone
Affiliation:
Northern Ireland Centre for Food and Health, School of Biomedical Sciences, University of Ulster, Coleraine BT52 1SA, UK
Maeve McCourt
Affiliation:
Northern Ireland Centre for Food and Health, School of Biomedical Sciences, University of Ulster, Coleraine BT52 1SA, UK
Amy A. Burns
Affiliation:
School of Hotel, Leisure and Tourism, University of Ulster, Portrush BT56 8JL, UK
Adrian Dunne
Affiliation:
Statistics Department, University College Dublin, Belfield, Dublin 4, Republic of Ireland
*
*Corresponding author: Dr Robert W Welch, fax +44 28 70324965, email rw.welch@ulster.ac.uk
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

Previous research indicates that vegetables yield relatively high satiety scores, and that fibre content and structure may both contribute to these effects. This study evaluated the effects of the fibre content and physical structure (gross anatomy and cell structure) of carrots on postprandial satiety and subsequent food intakes when consumed as part of a mixed meal. Using a randomised, repeated-measures, within-subject cross-over design, young women consumed a standardised breakfast and test lunches on three occasions, 4 weeks apart. The test lunches (3329kJ) comprised boiled rice (200g) with sweet and sour sauce (200g) that included chicken (200g) and carrots (200g) in three conditions: whole carrots (fibre and structure; n 34), blended carrots (fibre but no structure; n 34) or carrot nutrients (no fibre or structure; n 32). The carrot nutrients had the same energy, major nutrients and portion weight as the other two conditions. Post-lunch satiety was assessed by visual analogue scales. Intakes were covertly weighed at a meal eaten ad libitum (3h later), and for the remainder of the day using food diaries. Compared with the meal with carrot nutrients, meals with whole carrots and blended carrots resulted in significantly (P<0·05) higher satiety. There were significant (P<0·05) differences between conditions in intakes at the meal eaten ad libitum and for the remainder of the day, and intakes consistently decreased in the order: carrot nutrients, blended carrots, whole carrots, indicating that both fibre content and structure played a role in these effects.

Keywords

SatietyEnergy intakeCarrotsFibreFood structure

Information

Type
Research Article
Information
British Journal of Nutrition , Volume 96 , Issue 3 , September 2006 , pp. 587 - 595
Copyright
Copyright © The Nutrition Society 2006

References

Almiron-Roig, E, Chen, Y & Drewnowski, A (2003) Liquid calories and the failure of satiety: how good is the evidence? Obesity Rev 4, 201–212.Google Scholar
Astrup, A, Nielsen, CM & Jebb, SA (2004) Are we getting fat from the foods we do not eat? Obesity Rev 5, 89–90.Google Scholar
Benini, L, Castellani, G, Brighenti, F, et al. (1995) Gastric emptying of a solid meal is accelerated by the removal of dietary fibre naturally present in food. Gut 36, 825–830.CrossRefGoogle ScholarPubMed
Black, AE, Prentice, AM, Goldberg, GR, Jebb, SA, Bingham, SA, Livingstone, MBE & Coward, WA (1993) Measurements of total energy expenditure provide insights into the validity of dietary measurements of energy intake. J Am Diet Assoc 93, 572–579.Google Scholar
Bolton, RP, Heaton, KW & Burroughs, LF (1981) The role of dietary fiber in satiety, glucose and insulin: studies with fruit and fruit juice. Am J Clin Nutr 34, 211–217.Google Scholar
Burley, VJ, Leeds, AR & Blundell, JE (1987) The effect of high and low fibre breakfasts on hunger, satiety and food intake in a subsequent meal. Int J Obes 11, 87–93.Google Scholar
Burley, VJ, Paul, AW & Blundell, JE (1993a) Sustained post-ingestive action of dietary fibre; effects of a sugar-beet-fibre-supplemented breakfast on satiety. J Hum Nutr Diet 6, 253–260.CrossRefGoogle Scholar
Burley, VJ, Paul, AW & Blundell, JE (1993b) Influence of a high-fibre food (myco-protein) on appetite: effects on satiation (within meals) and satiety (following meals). Eur J Clin Nutr 47, 409–418.Google Scholar
Burns, AA, Livingstone, MBE, Welch, RW, Dunne, A, Reid, CA & Rowland, IR (2001) The effects of yoghurt containing a novel fat emulsion on energy and macronutrient intakes in non-overweight, overweight and obese subjects. Int J Obes 25, 1487–1496.Google Scholar
Cooling, J & Blundell, J (1998) Are high-fat and low-fat consumers distinct phenotypes? Differences in the subjective and behavioral response to energy and nutrient challenges. Eur J Clin Nutr 52, 193–201.Google Scholar
Darwiche, G, Björgell, O & Almér, L (2003) The addition of locust bean gum but not water delayed the gastric emptying rate of a nutrient semisolid meal in healthy subjects. BMC Gastroenterology 3, 12–18.CrossRefGoogle Scholar
Department of Health (1997) At Least Five-a-Day Strategies To Increase Vegetable and Fruit Consumption. London: Stationery Office.Google Scholar
Doran, S, Jones, KL, Andrews, JM & Horowitz, M (1998) Effects of meal volume and posture on gastric emptying of solids and appetite. Am J Physiol 275, R1712–R1718.Google ScholarPubMed
Drazen, DL & Woods, SC (2003) Peripheral signals in the control of satiety and hunger. Curr Opin Clin Nutr Metab Care 6A, 621–628.CrossRefGoogle Scholar
Druce, MR, Small, CJ & Bloom, SR (2004) Gut peptides regulating satiety. Endocrinol 145, 2660–2665.Google Scholar
Englyst, HN, Bingham, SA, Runswick, SA, Collinson, E & Cummings, JH (1988) Dietary fibre (non-starch polysaccharides) in fruit, vegetables and nuts. J Hum Nutr Diet 1, 247–286.Google Scholar
Food and Drug Administration and Department of Health and Human Services (2002) Food Labeling: Health Claims; Soluble Dietary Fiber From Certain Foods and Coronary Heart Disease. http://www.cfsan.fda.gov/~lrd/fr02102b.html (accessed 12 December 2005).Google Scholar
Food Standards Agency (2002a) McCance and Widdowson's The Composition of Foods, 6th ed. Cambridge: Royal Society of Chemistry.Google Scholar
Food Standards Agency (2002b) Food Portion Sizes. London: Stationery Office.Google Scholar
Green, SM & Blundell, JE (1996) Effect of fat-and sucrose-containing foods on the size of eating episodes and energy intake in lean dietary restrained and unrestrained females: potential for causing overconsumption. Eur J Clin Nutr 50, 625–635.Google Scholar
Gustafsson, K, Asp, NG, Hagander, B & Nyman, M (1993) Effects of different vegetables in mixed meals on glucose homeostasis and satiety. Eur J Clin Nutr 47, 192–200.Google Scholar
Gustafsson, K, Asp, NG, Hagander, B & Nyman, M (1994) Dose – response effects of boiled carrots and effects of carrots in lactic acid in mixed meals on glycaemic response and satiety. Eur J Clin Nutr 48, 368–396.Google Scholar
Haber, GB, Heaton, KW & Murphy, D (1977) Depletion and disruption of dietary fibre: effects on satiety, plasma-glucose, and serum-insulin. Lancet ii, 679–682.Google Scholar
Holt, S, Brand, Miller JC, Petocz, P & Farmakalidis, E (1995) Satiety index of common foods. Eur J Clin Nutr 49, 675–690.Google Scholar
Howarth, NC, Saltzman, E & Roberts, SB (2001) Dietary fibre and weight regulation. Nutr Rev 59, 129–139.Google Scholar
Jones, B & Kenward, MG (1989) Design and Analysis of Cross-over Trials. London: Chapman & Hall.Google Scholar
Lawton, CL, Delargy, HJ, Brockman, J, Smith, FC & Blundell, JE (2000) The degree of saturation of fatty acids influences post-ingestive satiety. Br J Nutr 83, 473–482.Google Scholar
Liljeberg, HGM & Björck, IME (1996) Delayed gastric emptying rate as a potential mechanism for lowered glycemia after eating sourdough bread: studies in human and rats using test products with added organic acids or an organic salt. Am J Clin Nutr 64, 886–893.CrossRefGoogle ScholarPubMed
Lissner, L, Stevens, J, Levitsky, DA, Rasmussen, KM & Strupp, BJ (1988) Variation in energy intake during the menstrual cycle: implications for food-intake research. Am J Clin Nutr 48, 956–962.Google Scholar
Little, RJA & Rubin, DB (1987) Statistical Analysis with Missing Data. New York: Wiley.Google Scholar
Marciani, L, Gowland, PA, Spiller, RC, Manoj, P, Moore, RJ, Young, P, AlSahab, S, Bush, D, Wright, J & Fillery-Travis, AJ (2000) Gastric response to increased meal viscosity assessed by echo-planar magnetic resonance imaging in humans. J Nutr 130, 122–127.Google Scholar
Pereira, MA & Ludwig, DS (2001) Dietary fiber and body-weight regulation: observations and mechanisms. Pediatr Clin North Am 48, 969–980.CrossRefGoogle ScholarPubMed
Rolls, BJ, Bell, EA & Thorwart, ML (1999) Water incorporated into a food but not served with a food decreases energy intake in lean women. Am J Clin Nutr 7, 448–455.CrossRefGoogle Scholar
Rolls, BJ, Bell, EA & Waugh, BA (2000) Increasing the volume of a food by incorporating air affects satiety in men. Am J Clin Nutr 72, 361–368.Google Scholar
Rolls, BJ, Castellanos, VH, Halford, JC, Kilara, A, Panyam, D, Pelkman, CL, Smith, GP & Thorwart, ML (1998) Volume of food consumed affects satiety in men. Am J Clin Nutr 67, 1170–1177.Google Scholar
Rolls, BJ, Ello-Martin, JA & Tohill, BC (2004) What can intervention studies tell us about the relationship between fruit and vegetable consumption and weight management? Nutr Rev 62, 1–17.Google Scholar
Schofield, WN (1985) Predicting basal metabolic rate, new standards and review of previous work. Hum Nutr: Clin Nutr 39C, 5–41.Google Scholar
Tadesse, K (1986) The effect of dietary fibre isolates on gastric secretion, acidity and emptying. Brit J Nutr 55, 507–513.CrossRefGoogle ScholarPubMed
United States Department of Agriculture, Agricultural Research Service (2005) USDA National Nutrient Database for Standard Reference, Release 17. http://www.nal.usda.gov/(accessed 10 June 2005).Google Scholar
United States Department of Health and Human Services and United States Department of Agriculture (2005) Dietary Guidelines for Americans. http://www.health.gov/dietaryguidelines (accessed 10 June 2005).Google Scholar
van Strien, T, Frijters, JER, Bergers, GPA & Defares, PB (1986) The Dutch eating behaviour questionnaire (DEBQ) for assessment of restrained, emotional, and external eating behaviour. Int J Eating Disord 5, 295–315.Google Scholar