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Effects of dietary fibre on subjective appetite, energy intake and body weight: a systematic review of randomized controlled trials
Version of Record online: 16 JUN 2011
© 2011 The Authors. obesity reviews © 2011 International Association for the Study of Obesity
Volume 12, Issue 9, pages 724–739, September 2011
How to Cite
Wanders, A. J., van den Borne, J. J. G. C., de Graaf, C., Hulshof, T., Jonathan, M. C., Kristensen, M., Mars, M., Schols, H. A. and Feskens, E. J. M. (2011), Effects of dietary fibre on subjective appetite, energy intake and body weight: a systematic review of randomized controlled trials. Obesity Reviews, 12: 724–739. doi: 10.1111/j.1467-789X.2011.00895.x
Support: This work has been partially funded by the Dutch Ministry of Agriculture, Nature and Food Quality (project KB-05-009-003) and by Kellogg Europe Trading Ltd, Dublin, Ireland.
- Issue online: 22 AUG 2011
- Version of Record online: 16 JUN 2011
- Received 6 January 2011; revised 30 March 2011; accepted 18 April 2011
- Dietary fiber/fibre;
- food intake;
- weight management
Dietary fibres are believed to reduce subjective appetite, energy intake and body weight. However, different types of dietary fibre may affect these outcomes differently. The aim of this review was to systematically investigate the available literature on the relationship between dietary fibre types, appetite, acute and long-term energy intake, and body weight. Fibres were grouped according to chemical structure and physicochemical properties (viscosity, solubility and fermentability). Effect rates were calculated as the proportion of all fibre–control comparisons that reduced appetite (n = 58 comparisons), acute energy intake (n = 26), long-term energy intake (n = 38) or body weight (n = 66). For appetite, acute energy intake, long-term energy intake and body weight, there were clear differences in effect rates depending on chemical structure. Interestingly, fibres characterized as being more viscous (e.g. pectins, β-glucans and guar gum) reduced appetite more often than those less viscous fibres (59% vs. 14%), which also applied to acute energy intake (69% vs. 30%). Overall, effects on energy intake and body weight were relatively small, and distinct dose–response relationships were not observed. Short- and long-term effects of dietary fibres appear to differ and multiple mechanisms relating to their different physicochemical properties seem to interplay. This warrants further exploration.