Comparison of the Effects of Mid-Morning Snacks Prepared with Chia, Amaranth and Quinoa Seeds on Short-Term Satiety and Energy Intake

Yıl 2022, Cilt: 9 Sayı: 2, 452 - 468, 31.08.2022

Aslı Akyol Mutlu , Cansu Çetin Karakaş , Elif İnan-eroğlu Gülhan Samur , Aylin Ayaz

https://doi.org/10.21020/husbfd.1062306

Öz

Objectives: The pseudo-cereals chia, amaranth, and quinoa have received increasing attention due to their advantageous nutritional features in recent years. However, their influence on subjective satiety and consecutive energy intake in humans is mainly unknown. The purpose of this research was to determine whether subjective food consumption and satiety during an open buffet meal were different after consuming test meals prepared with chia, amaranth, or quinoa seeds.
Materials and Methods: Subjects (n=35) were given four mid-morning snacks in a randomized cross-over design. On various test days, participants received plain yogurt (CON), yogurt containing 14 g of chia (CHI), amaranth (AMA), or quinoa (QUI). After subjects were told to report visual analogue scale (VAS) scores on sensory outcomes, they were provided an ad libitum meal and their energy intake was recorded.
Results: VAS scores were similar between the test meals. Area under curve data of VAS scores indicated similar hunger, satiety, prospective food consumption and amount of food that could be consumed between the study groups. On the other hand, the area under curve data of desire for sugary snacks was significantly lower in QUI in comparison to CON and CHI. Individuals in all groups had similar energy intake during ad libitum lunch. No difference was determined between chia, amaranth, and quinoa test meals.
Conclusion: Iso-caloric test meals prepared with yogurt and chia, amaranth, or quinoa seeds showed similar effects on ad libitum energy intake and subjective appetite sensations. 

Anahtar Kelimeler

Amaranth, chia, energy intake, quinoa, satiety response

Kaynakça

• Abellán Ruiz, M.S., Barnuevo Espinosa, M.D., García Santamaría, C., Contreras Fernández, C.J., Aldeguer García, M., Soto Méndez, F., et al. (2017). Effect of quinua (Chenopodium quinoa) consumption as a coadjuvant in nutritional intervention in prediabetic subjects. Nutricion Hospitalaria, 34(5), 1163-1169. http://doi.org/10.20960/nh.843.
• Ayaz, A., Akyol, A., Inan-Eroglu, E., Kabasakal Cetin, A., Samur, G., & Akbiyik, F. (2017). Chia seed (Salvia Hispanica L.) added yogurt reduces short-term food intake and increases satiety: randomised controlled trial. Nutrition Research and Practice, 11(5), 412-418. http://doi.org/10.4162/nrp.2017.11.5.412.
• Belfort-DeAguiar, R., & Seo, D. (2018). Food cues and obesity: overpowering hormones and energy balance regulation. Current Obesity Reports, 7(2), 122-129. http://doi.org/10.1007/s13679-018-0303-1.
• Blundell, J., de Graaf, C., Hulshof, T., Jebb, S., Livingstone, B., Lluch, A., et al. (2010). Appetite control: methodological aspects of the evaluation of foods. Obesity Reviews, 11(3), 251-70. http://doi.org/10.1111/j.1467-789X.2010.00714.x.
• Brennan, I.M., Luscombe-Marsh, N.D., Seimon, R.V., Otto, B., Horowitz, M., Wishart, J.M., et al. (2012). Effects of fat, protein, and carbohydrate and protein load on appetite, plasma cholecystokinin, peptide YY, and ghrelin, and energy intake in lean and obese men. American Journal of Physiology Gastrointestinal and Liver Physiology, 303(1), G129-G140. http://doi.org/10.1152/ajpgi.00478.2011.
• Casas-Agustench, P., López-Uriarte, P., Bulló, M., Ros, E., Gómez-Flores, A., & Salas-Salvadó, J. (2009). Acute effects of three high-fat meals with different fat saturations on energy expenditure, substrate oxidation and satiety. Clinical Nutrition, 28(1), 39-45. http://doi.org/10.1016/j.clnu.2008.10.008.
• Chooi, Y.C., Ding, C., & Magkos, F. (2019). The epidemiology of obesity. Metabolism Clinical and Experimental, 92, 6-10. http://doi.org/10.1016/j.metabol.2018.09.005.
• Clark, M.J., & Slavin, J.L. (2013). The effect of fiber on satiety and food intake: a systematic review. Journal of the American College of Nutrition, 32(3), 200-11. http://doi.org/10.1080/07315724.2013.791194.
• Coelho, L.M., Silva, P.M., Martins, J.T., Pinheiro, A.C., & Vicente, A.A. (2018). Emerging opportunities in exploring the nutritional/functional value of amaranth. Food & Function, 9(11), 5499-5512. http://doi.org/10.1039/c8fo01422a.
• De Graaf, C., De Jong, L.S., & Lambers, A.C. (1999). Palatability affects satiation but not satiety. Physiology & Behavior, 66(4), 681-8. http://doi.org/10.1016/s0031-9384(98)00335-7.
• Doyon, C.Y., Tremblay, A., Rioux, L.E., Rhéaume, C., Cianflone, K., Poursharifi, P., et al. (2015). Acute effects of protein composition and fibre enrichment of yogurt consumed as snacks on appetite sensations and subsequent ad libitum energy intake in healthy men. Applied Physiology, Nutrition and Metabolism, 40(10), 980-9. http://doi.org/10.1139/apnm-2014-0403.
• European Commission. 2013. Commission Implementing Decision of 22 January 2013: authorising an extension of use of chia (Salvia hispanica) seed as a novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council (2013/50/EU). Brussels: Official Journal of the European Union. Available at https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32013D0050&from=DE (accessed 15 April 2019).
• Flint, A., Raben, A., Blundell, J.E., & Astrup, A. (2000). Reproducibility, power and validity of visual analogue scales in assessment of appetite sensations in single test meal studies. International Journal of Obesity and Related Metabolic Disorders, 24(1), 38-48. http://doi.org/10.1038/sj.ijo.0801083.
• Gayathri, R., Ruchi, V., & Mohan, V. (2017). Impact of nutrition transition and resulting morbidities on economic and human development. Current Diabetes Reviews, 13(5), 452-460. http://doi.org/10.2174/1573399812666160901095534.
• Ho, H., Lee, A.S., Jovanovski, E., Jenkins, A.L., Desouza, R., & Vuksan, V. (2013). Effect of whole and ground Salba seeds (Salvia Hispanica L.) on postprandial glycemia in healthy volunteers: a randomized controlled, dose-response trial. European Journal of Clinical Nutrition, 67(7), 786–8. http://doi.org/10.1038/ejcn.2013.103.
• Kozimor, A., Chang, H., & Cooper, J.A. (2013). Effects of dietary fatty acid composition from a high fat meal on satiety. Appetite, 69, 39-45. http://doi.org/10.1016/j.appet.2013.05.006.
• Laparra, J.M., & Haros, M. (2018). Inclusion of whole flour from Latin-American crops into bread formulations as substitute of wheat delays glucose release and uptake. Plant Foods for Human Nutrition, 73(1), 13-17. http://doi.org/10.1007/s11130-018-0653-6.
• Li, L., Lietz, G., Bal, W., Watson, A., Morfey, B., & Seal, C. (2018). Effects of quinoa (Chenopodium quinoa Willd.) consumption on markers of CVD risk. Nutrients, 10(6), 777. http://doi.org/10.3390/nu10060777.
• Lonnie, M., Hooker, E., Brunstrom, J.M., Corfe, B.M., Green, M.A., Watson, A.W., et al. (2018). Protein for life: review of optimal protein intake, sustainable dietary sources and the effect on appetite in ageing adults. Nutrients, 10(3), 360. http://doi.org/10.3390/nu10030360.
• López, D.N., Galante, M., Robson, M., Boeris, V., & Spelzini, D. (2018). Amaranth, quinoa and chia protein isolates: Physicochemical and structural properties. International Journal of Biological Macromolecules, 109, 152-159. http://doi.org/10.1016/j.ijbiomac.2017.12.080.
• Mattila, P., Mäkinen, S., Eurola, M., Jalava, T., Pihlava, J.M., Hellström, J., et al. (2018). Nutritional value of commercial protein-rich plant products. Plant Foods for Human Nutrition, 73(2), 108-115. http://doi.org/10.1007/s11130-018-0660-7.
• McCrickerd, K., & Forde, C.G. (2016). Sensory influences on food intake control: moving beyond palatability. Obesity Reviews, 17(1), 18-29. DOI: 10.1111/obr.12340.
• Mithila, M.V., & Khanum, F. (2015). Effectual comparison of quinoa and amaranth supplemented diets in controlling appetite; a biochemical study in rats. Journal of Food Science and Technology, 52(10), 6735-41. http://doi.org/10.1007/s13197-014-1691-1.
• Montesi, L., El Ghoch, M., Brodosi, L., Calugi, S., Marchesini, G., & Dalle Grave, R. (2016). Long-term weight loss maintenance for obesity: a multidisciplinary approach. Diabetes, Metabolic Syndrome and Obesity, 9, 37-46. http://doi.org/10.2147/DMSO.S89836.
• Navarro-Perez, D., Radcliffe, J., Tierney, A., & Jois, M. (2017). Quinoa seed lowers serum triglycerides in overweight and obese subjects: a dose-response randomized controlled clinical trial. Current Developments in Nutrition, 1(9), e001321. http://doi.org/10.3945/cdn.117.001321.
• Orona-Tamayo, D., Valverde, M.E., & Paredes-López, O. (2018). Bioactive peptides from selected Latin American food crops - A nutraceutical and molecular approach. Critical Reviews In Food Science and Nutrition, 59(12), 1949-75. http://doi.org/10.1080/10408398.2018.1434480.
• Pentikäinen, S., Karhunen, L., Flander, L., Katina, K., Meynier, A., Aymard, P., et al. (2014). Enrichment of biscuits and juice with oat β-glucan enhances postprandial satiety. Appetite, 75, 150-6. http://doi.org/10.1016/j.appet.2014.01.002.
• Polley, K.R., Kamal, F., Paton, C.M., & Cooper, J.A. (2019). Appetite responses to high-fat diets rich in mono-unsaturated versus poly-unsaturated fats. Appetite, 134, 172-181. http://doi.org/10.1016/j.appet.2018.12.008.
• Provencher, V., & Jacob, R. (2016). Impact of perceived healthiness of food on food choices and intake. Current Obesity Reports, 5(1), 65-71. http://doi.org/10.1007/s13679-016-0192-0. Randomization Plans. Available at http://www.randomization.com (Accessed 12 February 2018).
• Rolls, B.J., Castellanos, V.H., Halford, J.C., Kilara, A., Panyam, D., Pelkman, C.L., et al. (1998). Volume of food consumed affects satiety in men. American Journal of Clinical Nutition, 67(6), 1170-7. http://doi.org/10.1093/ajcn/67.6.1170.
• Salleh, S.N., Fairus, A.A.H., Zahary, M.N., Bhaskar Raj, N., & Mhd Jalil, A.M. (2019). Unravelling the effects of soluble dietary fibre supplementation on energy intake and perceived satiety in healthy adults: evidence from systematic review and meta-analysis of randomized-controlled trials. Foods, 8(1), 15. http://doi.org/10.3390/foods8010015.
• Sandoval-Oliveros, M.R., & Paredes-López, O. (2013). Isolation and characterization of proteins from chia seeds (Salvia hispanica L.). Journal of Agricultural and Food Chemistry, 61(1), 193–201. http://doi.org/10.1021/jf3034978.
• Smethers, A.D., & Rolls, B.J. (2018). Dietary management of obesity: cornerstones of healthy eating patterns. The Medical Clinics of North America, 102(1), 107-124. http://doi.org/10.1016/j.mcna.2017.08.009.
• Solah, V.A., O'Mara-Wallace, B., Meng, X., Gahler, R.J., Kerr, D.A., James, A.P., et al. (2016). Consumption of the soluble dietary fibre complex PolyGlycopleX(®) reduces glycaemia and increases satiety of a standard meal postprandially. Nutrients, 8(5), 268. http://doi.org/10.3390/nu8050268.
• Ssepuuya, G., Katongole, J., & Tumuhimbise, G.A. (2018). Contribution of instant amaranth (Amaranthus hypochondriacus L.)-based vegetable soup to nourishment of boarding school adolescents. Food Science & Nutrition, 6(6), 1402-1409. http://doi.org/10.1002/fsn3.664.
• Stevenson, J.L., Clevenger, H.C., & Cooper, J.A. (2015). Hunger and satiety responses to high-fat meals of varying fatty acid composition in women with obesity. Obesity (Silver Spring), 23(10), 1980-6. http://doi.org/10.1002/oby.21202.
• Tabachnick, B.G., & Fidell, L.S. (1996). Using multivariate statistics. (3rd ed.). New York (NY): HarperCollins College Publishers.
• Torres-Fuentes, C., Schellekens, H., Dinan, T.G., & Cryan, J.F. (2015). A natural solution for obesity: bioactives for the prevention and treatment of weight gain. A review. Nutritional Neuroscience, 18(2), 49-65. http://doi.org/10.1179/1476830513Y.0000000099.
• Tremblay, A., & Bellisle, F. (2015). Nutrients, satiety, and control of energy intake. Applied Physiology, Nutrition, and Metabolism, 40(10), 971-9. http://doi.org/10.1139/apnm-2014-0549.
• Trigueros, L., Peña, S., Ugidos, A.V., Sayas-Barberá, E., Pérez-Álvarez, J.A., & Sendra, E. (2013). Food ingredients as anti-obesity agents: a review. Critical Reviews in Food Science and Nutrition, 53(9), 929-42. http://doi.org/10.1080/10408398.2011.574215.
• Valdivia-López, M.Á., & Tecante, A. (2015). Chia (Salvia hispanica): a review of native Mexican seed and its nutritional and functional properties. Advances in Food and Nutrition Research, 75, 53–75. http://doi.org/10.1016/bs.afnr.2015.06.002.
• Vermote, M., Versele, V., Stok, M., Mullie, P., D'Hondt, E., Deforche, B., et al. (2018). The effect of a portion size intervention on French fries consumption, plate waste, satiety and compensatory caloric intake: an on-campus restaurant experiment. Nutrition Journal, 17(1), 43. http://doi.org/10.1186/s12937-018-0352-z.
• Vuksan, V., Jenkins, A.L., Dias, A.G., Lee, A.S., Jovanovski, E., Rogovik, A.L., et al. (2010). Reduction in postprandial glucose excursion and prolongation of satiety: possible explanation of the long-term effects of whole grain Salba (Salvia Hispanica L.). European Journal of Clinical Nutrition, 64(4), 436–438. http://doi.org/10.1038/ejcn.2009.159.
• Żurakowski, A., Zahorska-Markiewicz, B., Olszanecka-Glinianowicz, M., & Kocelak, P. (2006). Effect of meal volume on hunger and satiety in obese subjects: volume of meal and satiety. EJIFCC 17:167-176.