Key Findings:
There are two types of fiber – water soluble and insoluble fiber. The effects of soluble sources in human health have been attributed to the ability of these compounds to hydrate in the intestinal tract forming gels that can trap lipids and sugars. This review describes the important of these viscosity effects to impact satiety and subsequent food intake. Molecular weight of the individual fibers also influence the level of viscosity produced in the body. Not all fibers act the same and many extracted flaxseed fibers have been shown to have high viscosity.
ABSTRACT:
Dietary fibres have many functions in the diet, one of which may be to promote control of energy intake and reduce the risk of developing obesity. This is linked to the unique physico-chemical properties of dietary fibres which aid early signalling of satiation and prolonged or enhanced sensation of satiety. Particularly the ability of some dietary fibres to increase viscosity of intestinal contents offers numerous opportunities to affect appetite regulation. Few papers on the satiating effect of dietary fibres include information on the physico-chemical characteristics of the dietary fibres being tested, including molecular weight and viscosity. For viscosity to serve as a proxy for soluble dietary fibres it is essential to have an understanding of individual dietary fibre viscosity characteristics. The goal of this paper is to provide a brief overview on the role of dietary fibres in appetite regulation highlighting the importance of viscosity.
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