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Effect of cooked white rice with high β-glucan barley on appetite and energy intake in healthy Japanese subjects: a randomized controlled trial.

Aoe S, Ikenaga T, Noguchi H, Kohashi C, Kakumoto K, Kohda N - Plant Foods Hum Nutr (2014)

Bottom Line: We investigated the effect of cooked white rice with high β-glucan barley on appetite and energy intake.Energy intake at lunch and the cumulative energy intake (lunch + dinner) subsequent to BAR consumption were significantly lower than WR (P = 0.035 and 0.021, respectively).BAR was able to modulate appetite and reduce energy intake.

View Article: PubMed Central - PubMed

Affiliation: Department of Food Science, Faculty of Home Economics, Otsuma Women's University, 12 Sanban-cho Chiyoda-ku, Tokyo, 102-8357, Japan.

ABSTRACT
White rice is a dominant grain-based food in Japan, but excess intake of polished rice may cause obesity. Barley is a grain-based food, similar to white rice, but it has the potential to control appetite and reduce energy intake. We investigated the effect of cooked white rice with high β-glucan barley on appetite and energy intake. The study was conducted as a randomized crossover design with twenty-one healthy Japanese women [mean ± standard deviation body mass index (BMI) 23.3 ± 0.7 kg/m(2)]. Subjects consumed a breakfast of cooked white rice with high β-glucan barley (BAR) or white rice (WR), followed by an ad libitum lunch and dinner. Energy intake was measured at the lunch and the dinner using plate waste. Subjects' perception scores on hunger, fullness, satiety, and prospective food consumption were assessed using a visual analogue scale (VAS) before and after the breakfast, lunch and dinner. BAR significantly reduced the VAS scores of hunger and prospective food consumption, and increased fullness before lunch compared to WR (P = 0.032, 0.019 and 0.038, respectively). Energy intake at lunch and the cumulative energy intake (lunch + dinner) subsequent to BAR consumption were significantly lower than WR (P = 0.035 and 0.021, respectively). BAR was able to modulate appetite and reduce energy intake. The combination of white rice with high β-glucan barley could play a beneficial role in preventing and treating obesity and other obesity-related metabolic diseases.

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Related in: MedlinePlus

The visual analogue scale (VAS) scores of hunger, fullness, satiety, and prospective food consumption response after consumption of cooked white rice with β-glucan enriched barley (BAR) and white rice (WR). The line graph displays the time course of change throughout the testing day in the BAR (♦) and WR (◇) groups for VAS ratings of hunger, fullness, satiety and prospective food consumption at breakfast, lunch and dinner. Values are means (n = 21), with their standard deviation. Each of the VAS score time points were analyzed using paired t-tests (2-tailed). Statistical significance was defined at * P < 0.05
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Fig3: The visual analogue scale (VAS) scores of hunger, fullness, satiety, and prospective food consumption response after consumption of cooked white rice with β-glucan enriched barley (BAR) and white rice (WR). The line graph displays the time course of change throughout the testing day in the BAR (♦) and WR (◇) groups for VAS ratings of hunger, fullness, satiety and prospective food consumption at breakfast, lunch and dinner. Values are means (n = 21), with their standard deviation. Each of the VAS score time points were analyzed using paired t-tests (2-tailed). Statistical significance was defined at * P < 0.05

Mentions: The mean appetite scores of all subjects after consumption of BAR and WR are shown in Fig. 3. Hunger score was significantly lower after BAR consumption compared with WR consumption at 240 min (P = 0.032). Fullness score was significantly higher after BAR consumption compared with WR consumption at 240 min (P = 0.038). Satiety score was significantly higher after BAR consumption compared with WR consumption at 60 min and 480 min (P = 0.041 and 0.027, respectively). Prospective food consumption score was significantly higher after BAR consumption compared with WR consumption at 0, 180 and 240 min (P = 0.042, 0.013 and 0.019, respectively).Fig. 3


Effect of cooked white rice with high β-glucan barley on appetite and energy intake in healthy Japanese subjects: a randomized controlled trial.

Aoe S, Ikenaga T, Noguchi H, Kohashi C, Kakumoto K, Kohda N - Plant Foods Hum Nutr (2014)

The visual analogue scale (VAS) scores of hunger, fullness, satiety, and prospective food consumption response after consumption of cooked white rice with β-glucan enriched barley (BAR) and white rice (WR). The line graph displays the time course of change throughout the testing day in the BAR (♦) and WR (◇) groups for VAS ratings of hunger, fullness, satiety and prospective food consumption at breakfast, lunch and dinner. Values are means (n = 21), with their standard deviation. Each of the VAS score time points were analyzed using paired t-tests (2-tailed). Statistical significance was defined at * P < 0.05
© Copyright Policy
Related In: Results  -  Collection

Show All Figures
getmorefigures.php?uid=PMC4555196&req=5

Fig3: The visual analogue scale (VAS) scores of hunger, fullness, satiety, and prospective food consumption response after consumption of cooked white rice with β-glucan enriched barley (BAR) and white rice (WR). The line graph displays the time course of change throughout the testing day in the BAR (♦) and WR (◇) groups for VAS ratings of hunger, fullness, satiety and prospective food consumption at breakfast, lunch and dinner. Values are means (n = 21), with their standard deviation. Each of the VAS score time points were analyzed using paired t-tests (2-tailed). Statistical significance was defined at * P < 0.05
Mentions: The mean appetite scores of all subjects after consumption of BAR and WR are shown in Fig. 3. Hunger score was significantly lower after BAR consumption compared with WR consumption at 240 min (P = 0.032). Fullness score was significantly higher after BAR consumption compared with WR consumption at 240 min (P = 0.038). Satiety score was significantly higher after BAR consumption compared with WR consumption at 60 min and 480 min (P = 0.041 and 0.027, respectively). Prospective food consumption score was significantly higher after BAR consumption compared with WR consumption at 0, 180 and 240 min (P = 0.042, 0.013 and 0.019, respectively).Fig. 3

Bottom Line: We investigated the effect of cooked white rice with high β-glucan barley on appetite and energy intake.Energy intake at lunch and the cumulative energy intake (lunch + dinner) subsequent to BAR consumption were significantly lower than WR (P = 0.035 and 0.021, respectively).BAR was able to modulate appetite and reduce energy intake.

View Article: PubMed Central - PubMed

Affiliation: Department of Food Science, Faculty of Home Economics, Otsuma Women's University, 12 Sanban-cho Chiyoda-ku, Tokyo, 102-8357, Japan.

ABSTRACT
White rice is a dominant grain-based food in Japan, but excess intake of polished rice may cause obesity. Barley is a grain-based food, similar to white rice, but it has the potential to control appetite and reduce energy intake. We investigated the effect of cooked white rice with high β-glucan barley on appetite and energy intake. The study was conducted as a randomized crossover design with twenty-one healthy Japanese women [mean ± standard deviation body mass index (BMI) 23.3 ± 0.7 kg/m(2)]. Subjects consumed a breakfast of cooked white rice with high β-glucan barley (BAR) or white rice (WR), followed by an ad libitum lunch and dinner. Energy intake was measured at the lunch and the dinner using plate waste. Subjects' perception scores on hunger, fullness, satiety, and prospective food consumption were assessed using a visual analogue scale (VAS) before and after the breakfast, lunch and dinner. BAR significantly reduced the VAS scores of hunger and prospective food consumption, and increased fullness before lunch compared to WR (P = 0.032, 0.019 and 0.038, respectively). Energy intake at lunch and the cumulative energy intake (lunch + dinner) subsequent to BAR consumption were significantly lower than WR (P = 0.035 and 0.021, respectively). BAR was able to modulate appetite and reduce energy intake. The combination of white rice with high β-glucan barley could play a beneficial role in preventing and treating obesity and other obesity-related metabolic diseases.

Show MeSH
Related in: MedlinePlus