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 | | SATISFIED NOW? | | | International Food Ingredients | | 12/06/2008 | | | Sensus’ Diederick Meyer, responsible for scientific and legal affairs, and Brigitte Peters, responsible for technical sales support, look at satiety and the role that can be played by inulin
Weight management remains a priority topic in the food business and, currently, the word on industry’s lips is satiety. This makes sense. A lot of people love to eat, but many also have a higher energy intake than output – resulting in weight gain. This undesired increase in weight can easily develop when energy intake is only slightly higher than energy expenditure over a longer period of time. A surplus of only about 20 kcal a day over the course of one year can result in a weight gain of one kilogram.
Obesity is a rapidly escalating public health problem throughout the western world. The World Health Organization estimates that, globally, in 2005, approximately 1.6 billion adults were overweight (having a body mass index (BMI) over 25 kg/m2) and at least 400 million adults were obese (BMI over 30 kg/m2). In Europe, about 30-80% of the adult population is overweight, with obesity affecting up to a third of the adult population. The greater the excess weight, the greater the risk of diabetes, cardiovascular diseases, various types of cancer and other morbidities becomes.
Appetite regulation: a complex process
Appetite regulation is an extremely complex process. Biomarkers have been proposed to study various aspects of this regulatory mechanism and to assess the satiating efficiency of foods. Over recent years, an abundance of experimental data has been published on a variety of dietary and other factors that influence appetite and food intake, and preliminary, but promising, data show a potentially beneficial effect from inulin. As detailed in the review ‘The science behind inulin and satiety’, the key question is how to increase foods’ satiating power, so that people feel full with less energy, thus reducing their spontaneous energy intake and preventing weight gain.
Various investigations over the last few decades have thrown light on the regulatory mechanisms of eating behaviour. Different types of biomarkers have become available, but research in this area has been hampered by methodological difficulties. Additionally, many physiological, environmental and nutritional factors influence the complex regulatory mechanisms, making it difficult to study the effects of individual factors separately. Scientific data on the potential of inulin must be viewed in the light of current knowledge on these complex regulatory mechanisms, along with the effects of other nutritional factors.
Satiety cascade
The so-called satiety cascade describes the complex interactions between many metabolic, sensory and cognitive factors that are involved in the regulation of satiation (which determines when one stops eating during a meal) and satiety (which determines the time span between meals, i.e. post-meal inhibition of eating, generally accompanied by a feeling of fullness). Several hormones, lipid mediators, nutrients and gastric distension enhance appetite or, conversely, inhibit it.
Although human data are limited, preliminary studies suggest that oligofructose and long-chain inulin may enhance satiety. The effect of chain length on satiety-inducing capacity is not yet clear, and the mechanisms responsible are not known, but animal data provide information on possible working mechanisms. Nevertheless, these animal studies cannot be translated directly to the human model. The direct effects on gut hormones, mediated through fermentation of inulin in the colon, may be plausible mechanisms of action, and inulin’s low glycemic index might be another explanation but, at present, the relationship between low GI and satiety is not clear. These promising data are worth further exploration as, eventually, it might be possible to show that inulin may be a useful tool in weight management strategies. Additionally, it may be worthwhile exploring further whether inulin has synergistic effects with other components, enhancing satiety or increasing energy metabolism.
A list of permitted health claims is currently being established in the context of the new EU regulation on health claims.
If the promising data on the effects of inulin described above could be confirmed by additional properly controlled trials, claims related to enhancing satiety may be possible, provided that such claims are included in the final claims list. As yet, claims regarding inulin’s effect on weight management – either maintaining a stable body weight or achieving weight loss and preventing weight regain — are a bridge too far.
What is inulin?
Inulin is a natural substance found primarily in the chicory root, but also in a few other vegetables. When derived from chicory, it is commercially produced in a process similar to that used for the production of sugar from sugar beet. Inulin is a soluble prebiotic fibre, neutral and slightly sweet in taste, which can be added to a range of products, from dairy and bakery products to beverages and confectionery. Inulin’s low calorific bulking properties allow for sugar reduction, while its fat mimicking properties are equally interesting. Fructo-oligosaccharide (FOS) can contribute to sweetness, while being low calorific, inulin and FOS have a limited effect on blood sugar. Inulin and FOS, therefore, lower the glycaemic load of food and support people in managing and controlling their weight.
The prebiotic fibres Frutafit inulin and Frutalose FOS have good sensory characteristics and offer excellent opportunities for sugar and fat replacement in, for example, bakery and dairy applications. Sensus has developed product concepts with Frutafit inulin and Frutalose FOS that target specific markets and highlight the quality that can be attained in products aiming at a satiety effect.
Product concept Morning Break is a savoury snack that can be consumed during the morning coffee break, contributing to a feeling of satiety, and resulting in less energy intake through the day. The concept comprises two crackers with a fat based filling. The prebiotic dietary fibres Frutafit inulin is present in the filling, while Frutalose FOS is present in the crackers.
Scientific studies have shown that, in particular, the fructo-oligosaccharides in the formulations contribute to greater satiety after consumption. Due to the level of more than 5 grams of inulin per portion, Morning Break will result in a prebiotic effect. The formulation of the crackers and the filling, as well as the combination, is optimized to prevent crumbling of the filled cracker, and to maintain freshness and crispness until the end of the shelf life.
Another product concept, Fruit ‘n Shape, is a fruit smoothie incorporating the prebiotic fibre Frutalose L92 as an appetite suppressant, and which also helps to maintain intestinal health. In Sensus’ human clinical studies it has been shown that 5 grams of inulin/fructo-oligosaccharides significantly improve the amount of bifidobacteria in the colon. This promotes good digestion and a healthy intestinal flora. Fruit ‘n Shape has 30% fewer calories compared to a regular fruit smoothie but no added sugar. Fruit, Frutalose and a little sucralose are all that give this smoothie its pleasant sweet taste. The product is based on fruit purees and not from concentrate juices. It helps consumers to stay in shape, contributes to a satiety effect, increases dietary fibre intake and has a prebiotic effect.
While weight continues to pose problems for consumers and food processors alike, there is now a greater variety of options for tackling the issue. Focusing on satiety may be one of the more appealing options, as consumers will be able to enjoy the “same” products they always have, with no change to taste or mouthfeel.
www.content.cosun.nl/sensus/en/
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