Encapsulation of lipids as emulsion-alginate beads reduces food intake: a randomized placebo-controlled cross-over human trial in overweight adults.

Meinou N Corstens, Freddy J Troost, Annick M E Alleleyn, Tim Klaassen, Claire C Berton-Carabin, Karin Schroën, Ad A M Masclee

Journal: Nutrition research (New York, N.Y.) 2020;63():86-94

PMID: 30824401

Full Text on Elsevier Science View on PubMed

Abstract

The objective of this study was to investigate the efficacy of lipid emulsions encapsulated in calcium-alginate beads in reducing food intake and appetite sensations. These emulsion-alginate beads were ingested in a yogurt (active) and compared to an equienergetic yogurt containing nonencapsulated nutrients with comparable sensory properties (control) in a randomized placebo-controlled trial with crossover design. Thirty-three healthy overweight volunteers (mean age: 43 years; body mass index: 27.7 kg/m; 14 male) received the 2 treatments. Test days started with a standardized small breakfast (t = 0) followed by an active or control yogurt (t = 90 minutes). Appetite sensations and gastrointestinal symptoms were monitored prior to and after consumption of the yogurt, and food intake was measured during ad libitum pasta meal consumption (t = 210 minutes). The hypothesis for this study was that delayed release of encapsulated lipids suppresses appetite sensations and reduces food intake. Food intake was significantly reduced with 51 ± 20 kcal (213 ± 84 kJ) (P = .016) after intake of the active yogurt (770 ± 38 kcal (3222 ± 159 kJ)) compared to the control (821 ± 40 kcal (3435 ± 167 kJ)). The approach that we chose is promising to reduce food intake and could contribute to the development of an easy-to-use product for weight management.

Address: Maastricht University Medical Centre, Department of Internal Medicine, Division of Gastroenterology-Hepatology, Maastricht, the Netherlands; Wageningen University & Research, Department of Agrotechnology & Food Sciences, Laboratory of Food Process Engineering, Wageningen, the Netherlands. Electronic address: [email protected].; Maastricht University Medical Centre, Department of Internal Medicine, Division of Gastroenterology-Hepatology, Maastricht, the Netherlands; Maastricht University, Food Innovation and Health Research, Centre for Healthy Eating and Food Innovation, Venlo, the Netherlands. Electronic address: [email protected].; Maastricht University Medical Centre, Department of Internal Medicine, Division of Gastroenterology-Hepatology, Maastricht, the Netherlands. Electronic address: [email protected].; Maastricht University Medical Centre, Department of Internal Medicine, Division of Gastroenterology-Hepatology, Maastricht, the Netherlands. Electronic address: [email protected].; Wageningen University & Research, Department of Agrotechnology & Food Sciences, Laboratory of Food Process Engineering, Wageningen, the Netherlands. Electronic address: [email protected].; Wageningen University & Research, Department of Agrotechnology & Food Sciences, Laboratory of Food Process Engineering, Wageningen, the Netherlands. Electronic address: [email protected].; Maastricht University Medical Centre, Department of Internal Medicine, Division of Gastroenterology-Hepatology, Maastricht, the Netherlands. Electronic address: [email protected].

DOI: 10.1016/j.nutres.2018.12.004

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MeSH Terms: Adolescent, Adult, Aged, Alginates, Appetite, Cross-Over Studies, Drug Compounding, Drug Liberation, Eating, Emulsions, Female, Humans, Lipids, Male, Middle Aged, Overweight, Safflower Oil, Yogurt, Young Adult