Could fibre make us fuller? Study seeks volunteers

Could fibre make us fuller? Study seeks volunteers

Scientists are investigating if a diet rich in fibre can make us feel fuller. Nutritional experts from the University of Aberdeen are seeking volunteers for research it is hoped could lead to the development of innovative new food products.

The impact of fibrous foods on gut health will also be analysed in the study which is part of a wider £6milllion EU funded project.

Dr Alexandra Johnstone from the Rowett Institute of Nutrition and Health, who is leading the research, said: “Specifically, we will be looking at the impact of fermentable fibres such as beta-glucan and arabinoxylan that are found naturally in oats and other cereals.

“We believe these fibres, when broken down in the colon, are used by the colon’s bacteria as an energy source which in turn produce  short chain  fatty acids which influence our appetite by making us feel fuller.

“We also believe eating these fibres results in an increase in levels of ‘good’ bacteria in our gut, which helps protect against colon cancer.

“We are seeking overweight males and females between the ages of 18 and 65 to take part in the study.

“Those participating will be provided with a healthy balanced diet of normal, everyday foods – such as bread – which contain beta-glucan and arabinoxylan.

“We will be looking to analyse the impact slightly elevating the level of fibre in a person’s daily diet, has on the body.”

The research is part of the SATIN - Satiety Innovation project – a five year study that draws together experts from academia and industry to produce new food products using the latest processing innovation techniques.

Dr Johnstone continued: “Obesity is a major public health issue facing the European Union and reducing it is a priority for all European governments. It is estimated that 60% of men, 50% of women and 25% of children in the UK will be obese by 2050.

“The SATIN project presents a unique opportunity to work with the food industry to develop new foods that fill people up quicker and for longer, and taste good.

“This research into how these fibres affect our appetite, will allow us to assess how they could be included in new food products with satiating qualities to help control appetite, manage weight and combat obesity.”

Those interested in taking part in the study should contact Dr Reyna Romero-Gonzalez on 01224 438582 or by email at r.romerogonzalez@abdn.ac.uk .

SATIN –comprises a consortium of 18 academic and industrial partners from 9 European countries including leading research institutes, large companies and small and medium sized companies in the food and retail industry who specialise in novel food formulation and production.  Partners include Cargill, Naturex, BioActor, ProDigest, AXXAM, Coca‚ÄźCola, and a number of universities from UK, Denmark and Spain.

For more information visit www.satin-satiety.eu/

Author
Kelly Potts

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