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Fermentable fibres, appetite regulation and body composition

VERONIQUE PETERS, GARY S. FROST*
*Corresponding author
Hammersmith Hospital campus, Imperial College London, Nutrition and Dietetic Research Group
Division of Diabetes, Endocrinology and Metabolism, Faculty of Medicine
6th Floor, Commonwealth Building, Du Cane Road, London, W12 0NN, United Kingdom

Abstract

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.


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