Influence of substrate oxidation on the reward system, no role of dietary fibre.

6533b85afe1ef96bd12b9fe6

RESEARCH PRODUCT

Influence of substrate oxidation on the reward system, no role of dietary fibre.

Romain Despalins Peio Touyarou Sylvie Issanchou Laurent Brondel Claire Sulmont-rossé

subject

Dietary Fiber Male MESH: Oxidation-Reduction MESH: Dietary Carbohydrates 030309 nutrition & dietetics [ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition satiety Appetite MESH: Food Habits MESH: Energy Intake Choice Behavior MESH: Eating Eating Ingestion MESH : Female Food science Palatability MESH : Body Weight General Psychology MESH : Food Habits media_common Morning 2. Zero hunger 0303 health sciences MESH : Food Preferences Nutrition and Dietetics dietary fibre 05 social sciences digestive oral and skin physiology MESH: Energy Metabolism MESH : Feeding Behavior Bread MESH : Adult MESH : Dietary Carbohydrates reward system MESH: Young Adult MESH: Feeding Behavior Female Psychology Oxidation-Reduction food preferences MESH : Appetite Adult MESH : Eating MESH : Male media_common.quotation_subject MESH : Young Adult Satiation MESH: Choice Behavior MESH: Bread Young Adult 03 medical and health sciences Reward system sensation de faim MESH : Choice Behavior Dietary Carbohydrates Humans 0501 psychology and cognitive sciences 050102 behavioral science & comparative psychology MESH: Food Preferences MESH : Oxidation-Reduction MESH: Humans MESH: Satiation MESH : Humans Body Weight Dietary fibre MESH : Energy Intake Appetite MESH: Adult Feeding Behavior MESH: Male MESH: Body Weight MESH : Energy Metabolism Respiratory quotient MESH: Dietary Fiber Energy density MESH: Appetite MESH : Dietary Fiber Energy Intake Energy Metabolism MESH : Bread metabolism MESH: Female [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition MESH : Satiation

description

International audience; It has been suggested that a high intake of dietary fibre helps regulate energy intake and satiety. The present study aimed to examine whether dietary fibre influenced the liking and wanting components of the food reward system, the metabolic state or subsequent intake. Five sessions involving 32 normal-weight subjects (16 men and 16 women, 30.6 ± 7.6 year) were held. The sessions differed in the composition of the bread eaten during breakfasts (dietary fibre content varied from 2.4 to 12.8 g/100 g). Several factors such as the palatability, weight, volume, energy content and macronutrient composition of the breakfasts were adjusted. Energy expenditure, the respiratory quotient (R), olfactory liking for four foods, wanting for six other foods, and hunger sensations were evaluated before and after the breakfast, as well as before a morning snack. The results showed no significant differences after ingestion of the various breads. Interestingly, R correlated with olfactory liking and with wanting, which highlights in an original manner the influence of the metabolic state on hedonic sensations for food. In conclusion, dietary fibre was found to have no effect on olfactory liking and wanting, and had no detectable effect on satiety sensations or on subsequent energy intake.

year	journal	country	edition	language
2011-08-01

10.1016/j.appet.2011.04.008 https://hal.archives-ouvertes.fr/hal-00787982