Fermentable fibres, appetite regulation and body composition
Obesity is a global epidemic. To counteract obesity worldwide, the WHO recommends exercising and a healthy diet.This includes dietary carbohydrates and fibres. In this review, we demonstrate that there is evidence of the satiety effects of dietary carbohydrates and fibres that are fermented in the large intestine. Fermentation end-products short chain fatty acids arethe putative mediators of these effects, since in vitro and infusion studies have demonstrated a role in the ileocolonic brake andlipid metabolism. Recent findings suggests that short chain fatty acids may also be sensed by intestinal endocrine L-cells, leadingto the release of anorectic gut hormones. Other possible mechanisms of action include increased mastication, lower energydensity and increased viscosity. Furthermore, high intake of fermentable fibres improves body composition in rodents. In humans, the effects of fibres are on satiety are conflicting and may be explained by the low amount of fermentable fibres used in studies.