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Istituto di scienza dell'alimentazione

Torna all'elenco Contributi in rivista anno 2018

Contributo in rivista

Tipo: Articolo in rivista

Titolo: Subjective satiety and plasma PYY concentration after wholemeal pasta

Anno di pubblicazione: 2018

Autori: Costabile G.; Griffo E.; Cipriano P.; Vetrani C.; Vitale M.; Mamone G.; Rivellese A.A.; Riccardi G.; Giacco R.

Affiliazioni autori: Department of Clinical Medicine and Surgery, Federico II University, Naples, , Italy; Institute of Food Science, National Research Council, Avellino, , Italy

Autori CNR:

  • ROSALBA GIACCO

Lingua: inglese

Abstract: Dietary fiber and whole grain foods may contribute to the regulation of appetite; however, evidence has produced inconclusive findings. The objective was to evaluate the effects of an experimental wholemeal pasta on appetite ratings, plasma concentrations of gastrointestinal hormones involved in appetite control, and postprandial glucose/insulin responses in healthy adults. Fourteen healthy adults (7M/7F), mean age 30ą2 yrs (meanąSEM), participated in a randomized, controlled, crossover trial. Participants consumed on two different days, at one week interval, 117g of wholemeal pasta or 100g of refined wheat pasta (control pasta), similar in energy and macronutrient composition except for fiber amount, which was higher in wholemeal pasta (11 vs 3 g). Appetite ratings, glucose/insulin/lipid and gastrointestinal hormone responses were measured at fasting and for 4-h after the ingestion of the pasta tests, after which self-reported energy intake for 8-h was evaluated. After the wholemeal pasta, the desire to eat and the sensation of hunger were lower (-16%, p=0.04 and -23%, p=0.004, respectively) and satiety was higher (+13%; p=0.08) compared with the control pasta; no effect on self-reported energy intake at subsequent meal was observed. After wholemeal pasta, glucose, triglyceride increased and GLP-1 responses were not different compared to control pasta but insulin response at 30 min (p<0.05) and ghrelin at 60 min (p=0.03) were lower and PYY levels higher (AUC=+44%, p=0.001). The appetite rating changes correlated with PYY plasma levels (p<0.03). In conclusion, consumption of whole grain instead of refined wheat pasta contributed to appetite control but did not seem to influence acute energy balance. Appetite ratings were associated with modifications in PYY hormone concentrations.

Lingua abstract: inglese

Pagine da: 172

Pagine a: 181

Rivista:

Appetite Academic Press,
Paese di pubblicazione: Paesi Bassi
Lingua: inglese
ISSN: 0195-6663

Numero volume: 125

DOI: 10.1016/j.appet.2018.02.004

Stato della pubblicazione: Published version

Indicizzato da: Scopus [2-s2.0-85042186571]

Parole chiave:

  • Appetite; Dietary fiber; Gastrointestinal hormones; Glycemia; Wholemeal pasta

URL: http://www.scopus.com/record/display.url?eid=2-s2.0-85042186571&origin=inward

Strutture CNR:

 
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