Optimising Satiety & Thermogenesis via Functional Fibres

Effects of Meals with High Soluble Fibre, High Amylose Barley Variant on Glucose, Insulin, Satiety and Thermic Effect of Food in Healthy, Lean Women.

By J B Keogh, C W H Lau, M Noakes, J Bowen, P M Clifton

This randomized, single-blind, crossover study tested the effect of meals made with a high-amylose, high-fiber barley cultivar (Himalaya 292) compared with identical meals made with white wheat flour in 14 healthy women. The researchers measured post-meal blood glucose and insulin responses, the thermic effect of food (TEF), appetite ratings, energy expenditure, and subsequent food intake.

Compared with the wheat-based meals, the barley-based meals produced a 22% lower glycemic response (glucose AUC) and a 32% lower insulin response (insulin AUC). However, there was no difference in the thermic effect of food (TEF) or in subjective appetite ratings. Interestingly, participants ate more energy over the rest of the day after the barley meals (i.e. higher spontaneous intake) rather than less. Overall, this suggests that while meals made with high-amylose barley can lower post-meal blood sugar and insulin spikes compared with refined wheat meals, in this study those benefits did not translate into reduced calorie intake or improved satiety in the short term.

Download the paper here.