DuPont Nutrition & Health has collated convincing scientific evidence to support the appetite-suppressing effect of the dietary fibre, Litesse polydextrose, part of the DuPont Danisco range, in two meta-analyses.
Both have now been published in scientific journals. The meta-analyses are the outcome of a systematic review of key studies that have investigated the impact of Litesse consumption on calorie intake and subjective feelings of appetite.
Summarising the studies of calorie intake, the first meta-analysis concludes that the inclusion of 6.25-25 g of Litesse in a mid-morning snack reduces lunchtime calorie consumption by 5–15%.
“In addition, we have seen that this reduction in calorie intake is not compensated for during the rest of the day and may play a role in reducing total daily calorie intake significantly,” says Dr Alvin Ibarra, Senior Scientist and member of the DuPont Nutrition & Health review team.
The meta-analysis of subjective appetite ratings found a similar positive effect of Litesse polydextrose.
Dr Ibarra said: “This shows that Litesse is able to reduce the desire to eat immediately after a meal that includes Litesse. There is also a trend towards reduced hunger and increased satisfaction between meals after the consumption of Litesse.”
And, he goes on to say: “This means that Litesse represents a very exciting opportunity for our customers who wish to develop their weight management products with satiety enhancing and appetite reduction qualities. Our customer applying Litesse to their own brands can now help consumers reduce their caloric consumption and help them meet their weight-management goals.”
During the review of the studies of appetite ratings, the biggest challenge was to make a meaningful comparison of results obtained from widely differing criteria. The DuPont scientific team met the challenge head on by developing a new methodology to estimate changes in appetite before and after a meal
Dr Ibarra adds: “We are now using this new methodology to analyse the appetite rating results during the satiation and satiety periods with a positive acceptance from the scientific community.”