Effects of glycemic index and dietary variety on appetite, food intake and satiety factors in healthy adults
Abstract
Short-term studies suggest that ingestion of high glycemic index foods and of dietary variety lead to an increase in energy consumption, favoring an increase in body weight. The purpose of this study was to determine the effect of controlled chronic consumption of a monotonous or varied diet composed of foods differing in glycemic index on appetite and food intake. For the first 8 days 24 different types of either low or high glycemic index foods were served, while 3 types of foods were provided during the second 8 days period. A total of 39 healthy adults were randomly assigned to one of two experimental groups. Breakfast, lunch, and dinner were consumed in the laboratory. A daily evening snack was provided at dinnertime, and participants were instructed to bring back any uneaten food. Consumption of any food or beverage, except water, other than what was provided was prohibited. Participants' food intake was covertly measured by pre-weighing all foods served, and re-weighing leftovers. Participants were asked to maintain the same level of physical activity during both 8-day sessions. On days 1 and 8 of each session, appetitive questionnaires were completed, blood glucose and insulin concentrations were evaluated before breakfast and lunch, and then at 30, 60, and 120 minutes after those meals. Participants' body weight, body fat, body mass index, and lean body mass were measured on these same days. Ingestion of foods differing in glycemic index resulted in similar glycemic and insulinemic responses. No differences were observed for appetitive ratings during the study. Daily group energy intake did not differ between the variety and the monotony sessions. No significant changes in the anthropometric indices evaluated were observed according to group or study session. These results do not indicate that consumption of high glycemic index foods or of a varied diet lead to higher hunger or energy intake.
Degree
Ph.D.
Advisors
Mattes, Purdue University.
Subject Area
Nutrition
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