SciELO - Scientific Electronic Library Online

vol.24 número4Programas de intervención a través de internet para la reducción de peso en adultos con sobrepeso y obesidad: una revisión sistemáticaEfectos fisiológicos y cognitivos de la cafeína en la infancia: revisión sistemática de la literatura índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados




Links relacionados

  • Em processo de indexaçãoCitado por Google
  • Não possue artigos similaresSimilares em SciELO
  • Em processo de indexaçãoSimilares em Google


Revista Española de Nutrición Humana y Dietética

versão On-line ISSN 2174-5145versão impressa ISSN 2173-1292


PINO VILLALON, José Luis; ROJAS MUNOZ, Marianela; ORELLANA SAEZ, Bárbara  e  TORRES MEJIAS, Jorge. Fortification with dietary fiber as a strategy to increase satiety: controlled double blind randomized trial. Rev Esp Nutr Hum Diet [online]. 2020, vol.24, n.4, pp.336-344.  Epub 25-Out-2021. ISSN 2174-5145.


It has been described that dietary fibers (DF) could have favorable effects in the control of subjective feelings related to appetite/satiety, property that in the current epidemiological context could be beneficial. Objective: to evaluate the acute effect of 3 types of DF on the subjective perception of feelings related to appetite/satiety.

Material and Methods

Randomized, double-blinded, controlled, crossover study. 21 healthy subjects with body mass index between 18.5-24.9kg/m2 were randozomized to consume 4 separate breakfasts for at least 2 days. The breakfasts were fortified with 3 g of: oat β-glucan (BETA), apple pectins (PECT), microcrystalline cellulose (CELL) and maltodextrin as control (MALT). The subjective feelings of appetite/satiety were determined with a Visual Analog Scale (VAS) before breakfast and at 15, 30, 60, 90 and 120 minutes.


In analysis of variances (ANOVA) showed a significant difference at 15 minutes (p<0.05) in the perception of satiety of breakfast fortified with apple pectin versus oat β-glucan. Oat β-glucan produced the least effect on subjective satiety (p <0.05). An ANOVA of repeated measures did not show effects of the types of fibers added to breakfast on the subjective feeling of appetite.


Apple pectins appear to be more effective than other types of DF to increase the subjective perception of satiety and decrease appetite, especially in the early postprandial period.

Palavras-chave : Nutritional Physiological Phenomena; Appetite Regulation; Appetite; Satiation; Satiety Response; Visual Analog Scale; Dietary Fiber; Breakfast; Adult.

        · resumo em Espanhol     · texto em Espanhol     · Espanhol ( pdf )