Identifier
etd-10152015-111933
Degree
Doctor of Philosophy (PhD)
Department
School of Nutrition and Food Sciences
Document Type
Dissertation
Abstract
The objective of these studies was to examine the effects of oat-based cereals and a spinach extract, on eating behavior. The cereals compared included instant oatmeal (IO), old fashioned oatmeal (SO), and a ready to eat cereal (RTEC), each containing the soluble fiber beta-glucan. The spinach extract containing thylakoids, the internal photosynthetic membrane of plants, was compared with a placebo. The first study, a randomized crossover trial compared the effect of IO and SO on subjective ratings of satiety, with the RTEC. Subjects consumed isocaloric 150kcal servings of the cereals in random order. Visual analogue scale ratings evaluating satiety were completed before breakfast and throughout the morning. IO increased satiety compared to the RTEC (p<0.05); however, SO was not as effective. The second study using a similar design compared the effect of isocaloric 250kcal servings of IO and the RTEC, on subjective ratings of satiety and food intake. IO increased subjective satiety (p<0.01) and decreased energy intake at lunch compared to the RTEC (p=0.012). The content and physicochemical properties of beta-glucan were determined in both studies. IO and SO had higher meal viscosities than the RTEC. IO also displayed higher initial meal viscosity than the RTEC. In the third randomized cross-over trial, subjects consumed the spinach extract or placebo in random order. Subjective ratings of satiety, liking and wanting (reward components of eating behavior), and food intake were evaluated. Compared to the placebo, consumption of the spinach extract increased satiety over a two hour period (p < 0.05); however, there were no differences in measures of liking or wanting, and energy intake measured at four hours. Although not significant, males reduced their energy intake by 126 kcals (p=0.08) after consuming the spinach extract, compared to the placebo. In conclusion, instant oatmeal in 150kcal and 250kcal portion sizes increases subjective satiety over four hours, compared to the RTEC; whereas, the 250kcal serving also reduces energy intake. Initial meal viscosity of oatmeal may be an important factor influencing satiety. While 5g of thylakoids increase subjective satiety over two hours compared to a placebo, the reward components, or energy intake are not different.
Date
2015
Document Availability at the Time of Submission
Secure the entire work for patent and/or proprietary purposes for a period of one year. Student has submitted appropriate documentation which states: During this period the copyright owner also agrees not to exercise her/his ownership rights, including public use in works, without prior authorization from LSU. At the end of the one year period, either we or LSU may request an automatic extension for one additional year. At the end of the one year secure period (or its extension, if such is requested), the work will be released for access worldwide.
Recommended Citation
Rebello, Candida Joan, "Dietary Strategies to Influence Appetite: Effects of Oat Beta-Glucan and Thylakoids from Spinach on Satiety and Reward-induced Eating Behavior" (2015). LSU Doctoral Dissertations. 1469.
https://repository.lsu.edu/gradschool_dissertations/1469
Committee Chair
Greenway, Frank
DOI
10.31390/gradschool_dissertations.1469