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b y L i n d a M i l o O h r
[ N U T R A C E U T I C A L S ]
Fighting Hunger Pains
I
t typically hits me around 3 p.m. and
8:30 p.m.: That feeling of being hungry
and wanting to eat something to satisfy
it. Although it may affect people at different
times throughout the day, reducing or satis-
fying those hunger pains is a common
concern for those either trying to lose
weight or maintain a certain weight.
Satiety, or the feeling of being full, is a
hot topic addressed by the food industry in
recent years. This is evident in the variety
of ingredients that are reported to impart a
feeling of fullness, leading to reduced food
intake. Here is a look at some of these sati-
ety-inducing ingredients.
Whole Grains
Slavin (2004) reviewed studies on whole
grains and their benets in prevention of
cardiovascular disease, cancer, diabetes,
and obesity. According to the research, the
high-volume, low-energy density and the
relatively lower palatability of whole-grain
foods may promote satiation. Grains rich in
viscous soluble bers, e.g., oats and barley,
tend to increase intraluminal viscosity, pro-
long gastric emptying time, and slow
nutrient absorption in the small intestine.
Rye. Isaksson et al. (2009) reported
that eating rye at breakfast suppressed
appetite over the next few hours much bet-
ter than wheat. They gave 16 subjects
bread that contained varying levels of rye,
but with the same caloric value, for break-
fast. Those who ate the bread with the
highest level of rye reported a lowered
desire to eat in the hours between break-
fast and lunch, while those who ate bread
with wheat our felt hungrier earlier. The
researchers concluded that the
consumption of rye, whether through pure
rye bran or sifted rye our, created a feel-
ing of satiety unmatched by wheat.
Corn. Research presented at the 2010
Annual Scientic Meeting of the Obesity
Society demonstrated that eating low-fat
popcorn as a daily snack curbed hunger
(ConAgra, 2010). Conducted by James
Rippe of the Rippe Lifestyle Institute and
supported by ConAgra Foods Inc., Omaha,
Neb. (phone 800-243-0303, www.conagra-
foods.com), the study showed that subjects
who consumed a 100-calorie portion of
Orville Redenbachers 94% fat-free
SmartPop!

butter or kettle corn varieties

daily for 12 weeks, as part of a reduced-cal-
orie diet with moderate cardiovascular
exercise, lost an average of 13 pounds,
reduced waist circumference two inches,
lowered body mass index two points, and
reduced body fat by 2%. At the end of the
study, 94% of the subjects said that con-
suming the 100-calorie snack of 100%
whole-grain popcorn every day during the
testing period helped satisfy hunger.
Fiber
Willis et al. (2009) indicated that not all
bers inuence satiety equally. The
researchers studied the effects of ber on
20 healthy men and women in an acute,
randomized double-blind, crossover study.
The subjects, all of whom fasted, con-
sumed either a low-ber mufn (1.6 g of
ber) or one of four high-ber mufns (8.0
9.6 g of ber) for breakfast during ve
separate testing sessions. The subjects
rated satiety at baseline and at regular
intervals for 180 minutes after they con-
sumed the mufns. Satiety ratings differed
Consumer research conducted by Solae indicates that todays consumer
understands the important role protein plays in helping to manage hunger.
Various whole grains may contribute to helping people maintain a
healthy weight by increasing the feeling of fullness after
consumption.
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Fighting Hunger Pains continued...
among treatments, with resistant starch and
corn bran having the most impact on satiety.
Resistant starch. The reported weight
management benets of resistant starch are
highlighted in two popular cookbooks: The
Carb Lovers Diet from Health magazine (www.
carblovers.com) and The Skinny Carbs Diet
from Prevention magazine (www.skinny-
carbsdietbook.com). Multiple published
studies show the positive effects that
Hi-maize

resistant starch from National

Starch Food Innovation, Bridgewater, N.J.
(phone 800-743-6343, www.foodinnovation.
com), has on satiety, including both long-term
and short-term benets not found in typical
dietary bers. Derived from high-amylose
corn, it resists digestion in the small intestine
and behaves as a dietary ber in the large
intestine.
Anderson et al. (2010) showed that the
quantity of resistant starch in foods corre-
lates with blood glucose response and
reduced food intake after two hours. The
researchers also found that Hi-maize whole-
grain corn our and Hi-maize resistant starch
increased satiety and reduced food intake
after two hours. The two-part study investi-
gated the short-term effects of consuming
Hi-maize whole-grain corn our and Hi-maize
resistant starch on a group of healthy men,
ages 2030 years.
Oligosaccharides. Minimally digestible
carbohydrates and oligosaccharides typically
have slower gut transit rates and reduced
absorption, leading to slower rates of gastric
emptying, which imparts a feeling of fullness.
According to information from
FrieslandCampina Domo, Paramus, N.J.
(phone 201-655-7786, www.vivinalgos.com,
www.frieslandcampina.com), emerging
research shows that other physiological
mechanisms associated with prebiotic oligo-
saccharides may affect satiety. Vivinal

GOS
is highly fermentable by probiotic colonic
Beverages and snack bars are commonly formulated with
ingredients to promote weight loss and satiety.
Photo courtesy of Pharmachem Laboratories Inc.
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bacteria
and produces
short-chain
fatty acids in the
large intestine.
Animal studies
showed that the produc-
tion of short-chain fatty
acids through fermentation of
the prebiotic appeared to
induce an increase in blood levels
of the satiety hormone, peptide YY
(PYY). There was also increased
expression of another satiety hormone,
glucagon-like peptide1 (GLP1), in the
colonic epithelial mucosa.
Oat ber. At the 2011 Natural Products
Expo West in Anaheim, Calif., Biovelop AB,
Kimstad, Sweden (phone +46-42-341-230, www.
promoat.com), showcased its recently launched ingre-
dient, PromOat, a beta-glucan-rich, soluble ber
derived from oats, in cookies, parfaits, smoothies, and
shakes. The company is currently conducting its own clinical
trials to determine the satiety benets of the ingredient.
Proteins
Consumer research conducted by Solae, St., Louis, Mo. (phone 800-
325-7108, www.solae.com), indicates that todays consumer
understands the important role protein plays in helping to manage
hunger (Solae, 2010). The study of consumers from 11 countries
sought to better understand consumers behaviors, motivations, and
practices in managing weight and their usage of foods that provide
weight management benets. The results showed that consumers
are most interested in satiety-enhanced versions of everyday
foods that they already consume regularly. While the results varied
slightly by country, consumers consistently ranked soup, yogurt, and
breakfast cereal as categories where added satiety benets would
be of interest. At least three-quarters (78%) or more of consumers
across all of the countries rated proteins ability to sustain energy
levels and control hunger as very or somewhat important to them.
Acheson et al. (2011) suggested that different protein sources
could be used to modulate metabolism and energy balance. Energy
metabolism, satiety, and glucose control were measured in 23 lean,
healthy subjects on separate occasions before consumption of four
isocaloric test meals and 5.5 hours after consumption. Three meals
consisting of 50% protein (whey, casein, or soy), 40% carbohydrate,
and 10% fat, and a fourth meal consisting of 95.5% carbohydrate
were compared with a glucose meal that provided the same glucose
load as the protein meals. Subjective appetite sensations indicated
that casein and soy were more satiating than whey, but whey was
more liked compared with casein and soy. The results suggested
that different protein sources could be used to modulate metabolism
and energy balance.
Soy protein. Animal studies have shown that soy protein sup-
presses appetite, in part, by stimulating the release of
cholecystokinin (CCK), a hormone that plays a role in appetite
control (Solae,
2009). In addition,
Cope et al. (2008)
suggested that soy-
foods are as good as
other protein sources for
promoting weight loss.
Whey protein. Whey pro-
tein, a complete protein containing
all of the essential amino acids
required by the body, stimulates several
gastrointestinal hormones that are
thought to regulate appetite control in the
brain. The Dairy Research Institute, which
manages pre-competitive dairy research in nutri-
tion, products, and sustainability on behalf of the
Innovation Center for U.S. Dairy and the National
Dairy Council

, has focused many of its resources on

research related to the connection between dairy con-
sumption and healthy weight, including the role of dairy
protein.
Potato protein. A pure potato protein extract, SolaThin,
from Cyvex Nutrition, Irvine, Calif. (phone 949-622-9030,
www.cyvex.com), was introduced in March 2011. The
ingredient consists of several low-molecular weight
proteins, including protease inhibitor PI-2. The
ingredient features more than 90% protein, PI-2
included, to promote optimized satiety and
healthful, effective weight control. PI-2
enables the release of CCK.
Egg protein. Up to 97% of egg pro-
tein is in the form of readily available,
essential amino acids. Vander Wal
et al. (2005) demonstrated that
eggs induced greater satiety
and signicantly reduced
short-term food intake in
30 women ages 2560
years than did an
isocaloric, equal
weight bagel.
Lipid-based Ingredients
A patented oil-in-water emulsion, Fabuless (formerly
Olibra), from DSM Nutritional Products, Parsippany, N.Y.
(phone 800-526-0189, www.dsm.com), is said to trigger the
natural appetite control mechanism. Fabuless ne oil
droplets are made from naturally occurring dietary lipids
palm oil coated with galactolipids from oat oil. The
microstructure is thought to delay the digestion of the core
palm oil droplets in the stomach and small intestine. The
droplets pass relatively undisturbed through the rst part
of the digestive tract into the latter part of the small intes-
tine, the ileum. Undigested fat in the ileum is recognized as
a signal that the body is satised. According to DSM, nine
independent studies (short-, medium-, and long-term as
well as mechanism of action) have been performed at uni-
versities and specialized centers throughout Europe. The
studies consistently substantiate the ingredients effect on
reducing calorie intake. They showed a reduction in caloric
intake at subsequent meals between 12.5% and 29%. The
effect has been shown to last for more than eight hours. All
studies have been published.
Phase 1 Hunger Controller from Pharmachem
Laboratories Inc., Kearny, N.J. (phone 800-526-0609,
www.pharmachemlabs.com), is a portfolio of avored bev-
erage powders for controlling appetite and weight. The
ingredient line features Olibra, an emulsion of palm and
oat oils, and other specialty ingredients. Phase 1 Hunger
Controller is part of Pharmachems proprietary weight
management ingredient system called The Three Phases
of Weight Control. Diepvens et al. (2007) showed that
consumption of Olibra yogurt by 50 overweight
women who had recently lost weight improved
weight maintenance compared to a placebo.
They attributed this to the relatively higher
resting energy expenditure as a function of
fat-free mass, relatively higher decrease
in fat mass, and relatively lower
increase in hunger.
Lipid Nutrition, Channahon, Ill.
(phone 815-730-5244, www.
lipidnutrition.com), offers
PinnoThin, an appetite
suppressant that stimu-
lates the release of
the hunger-sup-
pressing hormone
CCK and may
help to
Fighting Hunger Pains continued...
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Fighting Hunger Pains continued...
increase the release of GLP1, which
not only helps the body digest fats
better but also sends a full feeling
to the brain. The ingredient contains
pine nut oil derived from Korean pine
nuts. The company tested
PinnoThin in two randomized dou-
ble blind crossover trials. The rst
study showed that within 3060
minutes after taking a 3 g dose of the
ingredient in the form of oil or its
natural metabolites, the release of
CCK was signicantly increased in
the blood of the test subjects, com-
pared to those who had taken a
placebo. The natural metabolites of
PinnoThin also signicantly
increased the release of GLP1 in the
blood. In the second study, subjects
given the ingredient showed a 9%
reduction in food intake and a 7%
reduction in caloric intake.
Almonds
An ounce of almonds contains 6 g of
protein. Almonds are considered a
good t with many popular weight-
loss plans such as Weight Watchers,
the Mediterranean Diet, and the
South Beach Diet. Cassady et al.
(2009) showed that chewing
almonds slowly can affect satiety,
as well as affect nutrient absorption.
In a randomized, 3-arm, crossover
study, 13 healthy adults chewed 55 g
of almonds 10, 25, or 40 times. Blood
was collected and appetite was
monitored for the following three
hours. Over the next four days, all
foods were provided, including 55 g
of almonds, which were consumed
under the same chewing conditions.
Hunger was acutely suppressed
below baseline, and fullness was
elevated above baseline longer after
40 chews than after 25 chews. Two
hours after consumption, fullness
levels were signicantly lower and
hunger levels were signicantly
higher after 25 chews than after 10
and 40 chews. FT
References cited in this article are
available in the online version at
www.ift.org.
Linda Milo Ohr,
Contributing Editor,
Denver, Colo.
linda.ohr@gmail.com
Almonds are packed with
protein and have been
shown to increase the
feeling of fullness.
Photo courtesy of Almond Board of
California