<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2174-5145</journal-id>
<journal-title><![CDATA[Revista Española de Nutrición Humana y Dietética]]></journal-title>
<abbrev-journal-title><![CDATA[Rev Esp Nutr Hum Diet]]></abbrev-journal-title>
<issn>2174-5145</issn>
<publisher>
<publisher-name><![CDATA[Academia Española de Nutrición y Dietética]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2174-51452020000400005</article-id>
<article-id pub-id-type="doi">10.14306/renhyd.24.4.1020</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Fortificación con fibra dietética como estrategia para aumentar la saciedad: ensayo aleatorizado doble ciego controlado]]></article-title>
<article-title xml:lang="en"><![CDATA[Fortification with dietary fiber as a strategy to increase satiety: controlled double blind randomized trial]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pino Villalón]]></surname>
<given-names><![CDATA[José Luis]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rojas Muñoz]]></surname>
<given-names><![CDATA[Marianela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Orellana Saez]]></surname>
<given-names><![CDATA[Bárbara]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Torres Mejías]]></surname>
<given-names><![CDATA[Jorge]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Santo Tomás Facultad de Salud Escuela de Nutrición y Dietética]]></institution>
<addr-line><![CDATA[Talca ]]></addr-line>
<country>Chile</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<volume>24</volume>
<numero>4</numero>
<fpage>336</fpage>
<lpage>344</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S2174-51452020000400005&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S2174-51452020000400005&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S2174-51452020000400005&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción  Se ha descrito que las fibras dietéticas (FD) podrían tener efectos favorables en el control de sentimientos subjetivos relacionados a sensaciones postprandiales de apetito y saciedad, propiedad que en el contexto epidemiológico actual podrían ser beneficiosos. Objetivo: evaluar el efecto agudo de 3 tipos de FD sobre la percepción subjetiva de sensaciones postprandiales.  Material y Métodos  Estudio randomizado, doble ciego, controlado, cruzado. 21 sujetos sanos con índice de masa corporal entre 18,5-24,9kg/m2, fueron asignados aleatoriamente para consumir 4 desayunos separados por a lo menos 2 días. Los desayunos fueron fortificados con 3g de: &#946;-glucano de avena (BETA), pectinas de manzana (PECT), celulosa microcristalina (CELL) y maltodextrina como control (MALT). Los sentimientos subjetivos postprandiales se determinaron con una Encuesta Visual Análoga (EVA) antes del desayuno y a los 15, 30, 60, 90 y 120 minutos.  Resultados  En análisis de varianzas (ANOVA) mostró una diferencia significativa a los 15 minutos (p&lt;0,05) en la percepción de saciedad subjetiva de los desayunos fortificados con pectina de manzana versus &#946;-glucano de avena. &#946;-glucano de avena produjo el menor efecto en la saciedad subjetiva (p&lt;0,05). Un ANOVA de medidas repetidas no mostró efectos de los tipos de fibras adicionadas a los desayunos en el sentimiento subjetivo de apetito.  Conclusiones  Las pectinas de manzana parecen ser más efectivas que otros tipos de FD para aumentar la percepción subjetiva de saciedad y disminuir el apetito, especialmente en el periodo postprandial temprano.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction  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 &#946;-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.  Results  In analysis of variances (ANOVA) showed a significant difference at 15 minutes (p&lt;0.05) in the perception of satiety of breakfast fortified with apple pectin versus oat &#946;-glucan. Oat &#946;-glucan produced the least effect on subjective satiety (p &lt;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.  Conclusions  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.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Fenómenos Fisiológicos de la Nutrición]]></kwd>
<kwd lng="es"><![CDATA[Regulación del Apetito]]></kwd>
<kwd lng="es"><![CDATA[Apetito]]></kwd>
<kwd lng="es"><![CDATA[Saciedad]]></kwd>
<kwd lng="es"><![CDATA[Respuesta de Saciedad]]></kwd>
<kwd lng="es"><![CDATA[Escala Visual Analógica]]></kwd>
<kwd lng="es"><![CDATA[Fibras de la Dieta]]></kwd>
<kwd lng="es"><![CDATA[Desayuno]]></kwd>
<kwd lng="es"><![CDATA[Adulto]]></kwd>
<kwd lng="en"><![CDATA[Nutritional Physiological Phenomena]]></kwd>
<kwd lng="en"><![CDATA[Appetite Regulation]]></kwd>
<kwd lng="en"><![CDATA[Appetite]]></kwd>
<kwd lng="en"><![CDATA[Satiation]]></kwd>
<kwd lng="en"><![CDATA[Satiety Response]]></kwd>
<kwd lng="en"><![CDATA[Visual Analog Scale]]></kwd>
<kwd lng="en"><![CDATA[Dietary Fiber]]></kwd>
<kwd lng="en"><![CDATA[Breakfast]]></kwd>
<kwd lng="en"><![CDATA[Adult]]></kwd>
</kwd-group>
</article-meta>
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