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Sia T, Tanaka RO, Mousad A, Narayan AP, Si K, Bacchus L, Ouerghi H, Patel A, Patel A, Cunningham E, Epstein T, Fu J, Liu S, Khuda R, McDonald P, Mallik S, McNulty J, Pan M, Leung J. Fructose malabsorption and fructan malabsorption are associated in patients with irritable bowel syndrome. BMC Gastroenterol 2024; 24:143. [PMID: 38654193 DOI: 10.1186/s12876-024-03230-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Accepted: 04/15/2024] [Indexed: 04/25/2024] Open
Abstract
BACKGROUND Food malabsorption and intolerance is implicated in gastrointestinal symptoms among patients with irritable bowel syndrome (IBS). Key triggers include fructose and fructan. Prior studies examined fructose and fructan malabsorption separately in IBS patients. None have concurrently assessed both within the same patient group. We aimed to investigate the association between fructose and fructan malabsorption in the same patients with IBS using hydrogen breath testing (HBT). METHODS We retrospectively identified patients with IBS who underwent fructose and fructan HBTs and abstracted their results from the electronic medical record. Fructose and fructan HBTs were performed by administering a 25 g fructose solution or 10 g fructan solution, followed by breath hydrogen readings every 30 min for 3 h. Patients were positive for fructose or fructan malabsorption if breath hydrogen levels exceeded 20 ppm. RESULTS Of 186 IBS patients, 71 (38.2%) were positive for fructose malabsorption and 91 (48.9%) were positive for fructan malabsorption. Of these patients, 42 (22.6%) were positive for fructose malabsorption and fructan malabsorption. Positive fructose HBT readings were significantly associated with positive fructan HBT readings (p = 0.0283). Patients positive for fructose malabsorption or fructan malabsorption had 1.951 times higher odds of testing positive for the other carbohydrate. CONCLUSIONS Our results reveal a clinically significant association between fructose malabsorption and fructan malabsorption in patients with IBS. Fructan malabsorption should be assessed in patients with fructose malabsorption, and vice versa. Further studies are required to identify the mechanisms underlying our findings.
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Affiliation(s)
- Twan Sia
- Boston Specialists, 65 Harrison Ave #201, Boston, MA, 02111, USA
- Stanford University School of Medicine, 291 Campus Drive, Stanford, CA, 94305, USA
| | - Riki O Tanaka
- Boston Specialists, 65 Harrison Ave #201, Boston, MA, 02111, USA
| | - Albert Mousad
- Tufts University School of Medicine, 145 Harrison Ave, Boston, MA, 02111, USA
| | - Aditya P Narayan
- Stanford University School of Medicine, 291 Campus Drive, Stanford, CA, 94305, USA
| | - Kristen Si
- Boston Specialists, 65 Harrison Ave #201, Boston, MA, 02111, USA
| | - Leeon Bacchus
- Boston Specialists, 65 Harrison Ave #201, Boston, MA, 02111, USA
| | - Hind Ouerghi
- Boston Specialists, 65 Harrison Ave #201, Boston, MA, 02111, USA
| | - Aashka Patel
- Boston Specialists, 65 Harrison Ave #201, Boston, MA, 02111, USA
| | - Arnav Patel
- Boston Specialists, 65 Harrison Ave #201, Boston, MA, 02111, USA
| | - Evan Cunningham
- Boston Specialists, 65 Harrison Ave #201, Boston, MA, 02111, USA
| | - Taylor Epstein
- Boston Specialists, 65 Harrison Ave #201, Boston, MA, 02111, USA
| | - Jerry Fu
- Boston Specialists, 65 Harrison Ave #201, Boston, MA, 02111, USA
| | - Stanley Liu
- Boston Specialists, 65 Harrison Ave #201, Boston, MA, 02111, USA
| | - Raisa Khuda
- Boston Specialists, 65 Harrison Ave #201, Boston, MA, 02111, USA
| | - Paige McDonald
- Boston Specialists, 65 Harrison Ave #201, Boston, MA, 02111, USA
| | - Shibani Mallik
- Boston Specialists, 65 Harrison Ave #201, Boston, MA, 02111, USA
| | - Joanna McNulty
- Boston Specialists, 65 Harrison Ave #201, Boston, MA, 02111, USA
| | - Michelle Pan
- Boston Specialists, 65 Harrison Ave #201, Boston, MA, 02111, USA
| | - John Leung
- Boston Specialists, 65 Harrison Ave #201, Boston, MA, 02111, USA.
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Ehret J, Brandl B, Schweikert K, Rennekamp R, Ströbele-Benschop N, Skurk T, Hauner H. Benefits of Fiber-Enriched Foods on Satiety and Parameters of Human Well-Being in Adults with and without Cardiometabolic Risk. Nutrients 2023; 15:3871. [PMID: 37764655 PMCID: PMC10534722 DOI: 10.3390/nu15183871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 09/01/2023] [Accepted: 09/04/2023] [Indexed: 09/29/2023] Open
Abstract
Consumption of fiber-rich foods is linked to beneficial effects on chronic diseases and gut health, while implications towards improving satiety and parameters of well-being remain unclear. A randomized placebo-controlled intervention study was conducted to compare the effects of fiber-enriched foods to their non-enriched counterparts in adults over a 12-week period on selected clinical parameters-satiety, quality of life, body sensation, and life satisfaction-subjective health status, and importance of diet for well-being. Quality of life (QOL) differed significantly between intervention and control groups at baseline, throughout, and at the end of the study. No effects on satiety, satisfaction with life, or the importance of diet for well-being could be shown between groups. With higher fiber intake, body sensation ratings increased. A higher BMI was significantly associated with lower-body sensation, subjective health status and quality of life. Fiber-enriched foods do not seem to affect feeling of satiety or parameters of well-being. Larger samples and additional methods are necessary to fully explore the effect of increased fiber intake on patient-related outcomes in more detail.
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Affiliation(s)
- Janine Ehret
- Department of Applied Nutritional Psychology, Institute of Nutritional Medicine, University of Hohenheim, 70599 Stuttgart, Germany
| | - Beate Brandl
- ZIEL-Institute for Food and Health, Technical University of Munich, 85354 Freising, Germany
- Else Kroener-Fresenius-Centre of Nutritional Medicine, Clinical Nutritional Medicine, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany
| | - Karsten Schweikert
- Core Facility Hohenheim, University of Hohenheim, 70599 Stuttgart, Germany
| | - Rachel Rennekamp
- ZIEL-Institute for Food and Health, Technical University of Munich, 85354 Freising, Germany
- Else Kroener-Fresenius-Centre of Nutritional Medicine, Clinical Nutritional Medicine, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany
| | - Nanette Ströbele-Benschop
- Department of Applied Nutritional Psychology, Institute of Nutritional Medicine, University of Hohenheim, 70599 Stuttgart, Germany
| | - Thomas Skurk
- ZIEL-Institute for Food and Health, Technical University of Munich, 85354 Freising, Germany
- Else Kroener-Fresenius-Centre of Nutritional Medicine, Clinical Nutritional Medicine, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany
| | - Hans Hauner
- ZIEL-Institute for Food and Health, Technical University of Munich, 85354 Freising, Germany
- Else Kroener-Fresenius-Centre of Nutritional Medicine, Clinical Nutritional Medicine, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany
- Institute of Nutritional Medicine, School of Medicine, Technical University of Munich, 80333 Munich, Germany
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[Regular consumption of a functional broth enriched with FOS increases the levels of hormones related to satiety in healthy people. A randomized, controlled clinical trial]. NUTR HOSP 2021; 39:629-637. [PMID: 34784719 DOI: 10.20960/nh.03896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
Abstract
INTRODUCTION excess weight represents a public health problem due to its associated risk factors. A sedentary lifestyle, an inadequate diet or a decrease in the feeling of satiety are some of the causes. Objetives: to evaluate the satiating properties of the consumption of a functional Iberian broth enriched with phospho-fructooligosaccharides (FOS) in healthy people through the plasma concentration of hormones involved in appetite. MATERIAL AND METHOD acute, crossover, randomized, double-blind and controlled nutritional clinical trial carried out in 18 randomized participants in two treatment sequences (functional broth (CF), composed of 5.6 g POS/100 g and control broth (CC), with 0.4 g of maltodextrin/100 g) with 14 days of washing in between. Satiety-related parameters (glucose, insulin, leptin, ghrelin, GLP-1, PYY) and visual analog scales (VAS) were measured. RESULTS the percentage of body fat decreased in those who took the CF (-0.15 ± 0.32 vs 0.09 ± 0.52) (p < 0.05). Leptin concentration was higher with CF (p < 0.001), which was shown at time points -30 (p < 0.001), 0 (p < 0.001), 30 (p = 0.026) and 120 (p = 0.049) when compared to CC. The areas under the curve (AUC) for GLP-1 (p = 0.0033) and PYY (p = 0.022) were higher for CF as compared to CC. CONCLUSIONS consumption of an Iberian broth enriched with POS improves the plasma concentration of hormones involved in the control of satiety, and reduces the amount of body fat. This result could have beneficial effects for the prevention and treatment of overweight.
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Adriano LS, Dionísio AP, Pinto de Abreu FA, Wurlitzer NJ, Cordeiro de Melo BR, Ferreira Carioca AA, de Carvalho Sampaio HA. Acute postprandial effect of yacon syrup ingestion on appetite: A double blind randomized crossover clinical trial. Food Res Int 2020; 137:109648. [PMID: 33233227 DOI: 10.1016/j.foodres.2020.109648] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 08/19/2020] [Accepted: 08/27/2020] [Indexed: 11/18/2022]
Abstract
Yacon syrup is a rich source of fructooligosaccharides (FOS); however, its diet supplementation effect on subjective sensation and appetite biomarkers in human is still unknown. This study aimed to evaluate the acute postprandial effect of yacon syrup ingestion on appetite. The double-blind crossover clinical trial was carried out with 40 adult women: 20 eutrophic and 20 obese grade I. On each day, the first blood collection was performed after a 12-h fast. Then, the volunteers ingested either intervention A (breakfast + 40 g of placebo) or intervention B (breakfast + 40 g of yacon syrup, containing 14 g of FOS). New aliquots of blood were collected at 45, 60, 90, 120, and 180 min. Appetite was assessed by estimating ghrelin and glucagon-like peptide-1 (GLP-1) levels and by assessing subjective appetite sensation. Analysis was performed using two-way ANOVA, followed by Bonferroni's multiple comparison test. No effect of yacon syrup was observed on postprandial ghrelin and GLP-1 levels at all times evaluated. Similar observations were made after stratifying the analysis by BMI (body mass index) (eutrophic and obese). The effect of yacon syrup on postprandial subjective sensations of hunger, satiety, fullness, and desire to eat was not evident in the total group of women evaluated and even after BMI stratification. We concluded that yacon syrup had no effect on postprandial ghrelin and GLP-1 levels and on the subjective appetite sensation in young adult women.
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Affiliation(s)
- Lia Silveira Adriano
- Department of Nutrition, State University of Ceara, 60714-903 Fortaleza, CE, Brazil; Department of Nutrition, University of Fortaleza, 60811-905 Fortaleza, CE, Brazil
| | - Ana Paula Dionísio
- Embrapa Agroindústria Tropical, Dra Sara Mesquita Street, 2270, 60511-110 Fortaleza, CE, Brazil.
| | | | - Nedio Jair Wurlitzer
- Embrapa Agroindústria Tropical, Dra Sara Mesquita Street, 2270, 60511-110 Fortaleza, CE, Brazil
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Alexander C, Swanson KS, Fahey GC, Garleb KA. Perspective: Physiologic Importance of Short-Chain Fatty Acids from Nondigestible Carbohydrate Fermentation. Adv Nutr 2019; 10:576-589. [PMID: 31305907 PMCID: PMC6628845 DOI: 10.1093/advances/nmz004] [Citation(s) in RCA: 108] [Impact Index Per Article: 21.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2018] [Revised: 01/03/2019] [Accepted: 01/07/2019] [Indexed: 12/14/2022] Open
Abstract
In recent years, it has become increasingly obvious that dietary fiber or nondigestible carbohydrate (NDC) consumption is critical for maintaining optimal health and managing symptoms of metabolic disease. In accordance with this, the US FDA released its first official definition of dietary fiber in 2016 for regulation of Nutrition and Supplement Facts labels. Included in this definition is the requirement of an isolated or synthetic NDC to produce an accepted physiologic health benefit, such as improved laxation or reduced fasting cholesterol concentrations, upon consumption. Even though NDC fermentation and production of short-chain fatty acids elicit many physiologic effects, including serving as a source of energy for colonocytes, curbing glycemic response and satiety, promoting weight loss, enhancing mineral absorption, reducing systemic inflammation, and improving intestinal health, the process of fermentation is not considered a physiologic endpoint. Instead, expensive and laborious clinical trials must be conducted and an accepted physiologic benefit observed. In this review, we discuss the physiologic importance of NDC fermentation through extensive examination of clinical evidence and propose that the degree of fermentability of an NDC, rather than the endpoints of a clinical trial, may be appropriate for classifying it as a dietary fiber.
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Affiliation(s)
- Celeste Alexander
- Division of Nutritional Sciences,Abbott Nutrition, Columbus, OH,Address correspondence to CA (e-mail: )
| | - Kelly S Swanson
- Division of Nutritional Sciences,Department of Animal Sciences, University of Illinois at Urbana-Champaign, Urbana, IL
| | - George C Fahey
- Division of Nutritional Sciences,Department of Animal Sciences, University of Illinois at Urbana-Champaign, Urbana, IL
| | - Keith A Garleb
- Department of Animal Sciences, University of Illinois at Urbana-Champaign, Urbana, IL,Abbott Nutrition, Columbus, OH
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Kurek MA, Wyrwisz J, Karp S, Wierzbicka A. Effect of fiber sources on fatty acids profile, glycemic index, and phenolic compound content of in vitro digested fortified wheat bread. Journal of Food Science and Technology 2018; 55:1632-1640. [PMID: 29666515 DOI: 10.1007/s13197-018-3061-x] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/21/2018] [Accepted: 01/29/2018] [Indexed: 01/17/2023]
Abstract
In this study, some dietary fiber (DF) sources were investigated as fortifiers of wheat bread: oat (OB), flax (FB), and apple (AB). Adding oat and flax fibers to bread significantly changed the fatty acid profiles. OB was highest in oleic acid (33.83% of lipids) and linoleic acid (24.31% of lipids). Only in FB, γ-linolenic fatty acid was present in a significant amount-18.32%. The bioaccessibility trails revealed that the DF slow down the intake of saturated fatty acids. PUFA were least bioaccessible from all fatty acids groups in the range of (72% in OB to 87% in FB). The control bread had the greatest value (80.5) and was significantly higher than values for OB, FB, and AB in terms of glycemic index. OB, FB and AB addition led to obtain low glycemic index. AB had a significant highest value of total phenolic (897.2 mg/kg) with the lowest values in FB (541.2 mg/kg). The only significant lowering of caloric values in this study was observed in AB. The study could address the gap in the area of research about taking into consideration glycemic index, fatty acid profile and phenolic content in parallel in terms of DF application in breads.
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Affiliation(s)
- Marcin Andrzej Kurek
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Jarosław Wyrwisz
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Sabina Karp
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
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Poutanen KS, Dussort P, Erkner A, Fiszman S, Karnik K, Kristensen M, Marsaux CF, Miquel-Kergoat S, Pentikäinen SP, Putz P, Slavin JL, Steinert RE, Mela DJ. A review of the characteristics of dietary fibers relevant to appetite and energy intake outcomes in human intervention trials. Am J Clin Nutr 2017; 106:747-754. [PMID: 28724643 DOI: 10.3945/ajcn.117.157172] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2017] [Accepted: 06/21/2017] [Indexed: 11/14/2022] Open
Abstract
Background: Many intervention studies have tested the effect of dietary fibers (DFs) on appetite-related outcomes, with inconsistent results. However, DFs comprise a wide range of compounds with diverse properties, and the specific contribution of these to appetite control is not well characterized.Objective: The influence of specific DF characteristics [i.e., viscosity, gel-forming capacity, fermentability, or molecular weight (MW)] on appetite-related outcomes was assessed in healthy humans.Design: Controlled human intervention trials that tested the effects of well-characterized DFs on appetite ratings or energy intake were identified from a systematic search of literature. Studies were included only if they reported 1) DF name and origin and 2) data on viscosity, gelling properties, fermentability, or MW of the DF materials or DF-containing matrixes.Results: A high proportion of the potentially relevant literature was excluded because of lack of adequate DF characterization. In total, 49 articles that met these criteria were identified, which reported 90 comparisons of various DFs in foods, beverages, or supplements in acute or sustained-exposure trials. In 51 of the 90 comparisons, the DF-containing material of interest was efficacious for ≥1 appetite-related outcome. Reported differences in material viscosity, MW, or fermentability did not clearly correspond to differences in efficacy, whereas gel-forming DF sources were consistently efficacious (but with very few comparisons).Conclusions: The overall inconsistent relations of DF properties with respect to efficacy may reflect variation in measurement methodology, nature of the DF preparation and matrix, and study designs. Methods of DF characterization, incorporation, and study design are too inconsistent to allow generalized conclusions about the effects of DF properties on appetite and preclude the development of reliable, predictive, structure-function relations. Improved standards for characterization and reporting of DF sources and DF-containing materials are strongly recommended for future studies on the effects of DF on human physiology. This trial was registered at http://www.crd.york.ac.uk/PROSPERO as CRD42015015336.
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Affiliation(s)
| | - Pierre Dussort
- International Life Sciences Institute (ILSI) Europe a.i.s.b.l., Brussels, Belgium
| | - Alfrun Erkner
- Nestec Ltd., Nestlé Research Center, Lausanne, Switzerland
| | - Susana Fiszman
- Institute of Agrochemistry and Food Technology, Paterna (Valencia), Spain
| | - Kavita Karnik
- Innovation and Commercial Development, Tate and Lyle, London, United Kingdom
| | - Mette Kristensen
- Department of Nutrition, Exercise, and Sports, University of Copenhagen, Copenhagen, Denmark
| | - Cyril Fm Marsaux
- International Life Sciences Institute (ILSI) Europe a.i.s.b.l., Brussels, Belgium;
| | | | | | - Peter Putz
- International Life Sciences Institute (ILSI) Europe a.i.s.b.l., Brussels, Belgium
| | - Joanne L Slavin
- Department of Food Science and Nutrition, University of Minnesota, St Paul, MN
| | - Robert E Steinert
- DSM Nutritional Products Ltd., R&D Human Nutrition and Health, Basel, Switzerland; and
| | - David J Mela
- Unilever R&D Vlaardingen, Vlaardingen, Netherlands
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8
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C. K. Rajendran SR, Okolie CL, Udenigwe CC, Mason B. Structural features underlying prebiotic activity of conventional and potential prebiotic oligosaccharides in food and health. J Food Biochem 2017. [DOI: 10.1111/jfbc.12389] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Subin R. C. K. Rajendran
- Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture; Dalhousie University; Nova Scotia B2N5E3, Canada
- Verschuren Centre for Sustainability in Energy and the Environment; Cape Breton University; Nova Scotia B1P6L2, Canada
| | - Chigozie Louis Okolie
- Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture; Dalhousie University; Nova Scotia B2N5E3, Canada
- Verschuren Centre for Sustainability in Energy and the Environment; Cape Breton University; Nova Scotia B1P6L2, Canada
| | - Chibuike C. Udenigwe
- School of Nutrition Sciences, Faculty of Health Sciences; University of Ottawa; Ontario K1N6N5, Canada
| | - Beth Mason
- Verschuren Centre for Sustainability in Energy and the Environment; Cape Breton University; Nova Scotia B1P6L2, Canada
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