{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,10]],"date-time":"2026-10-10T13:45:36Z","timestamp":1791639936667,"version":"4.3.4"},"reference-count":39,"publisher":"Cambridge University Press (CUP)","issue":"7","license":[{"start":{"date-parts":[[2012,7,31]],"date-time":"2012-07-31T00:00:00Z","timestamp":1343692800000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/www.cambridge.org\/core\/terms"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Br J Nutr"],"published-print":{"date-parts":[[2013,4,14]]},"abstract":"<jats:p>The objective was to determine the effects of dietary fibre with bulking, viscous and gel-forming properties on satiation, and to identify the underlying mechanisms. We conducted a randomised crossover study with 121 men and women. Subjects were healthy, non-restrained eaters, aged 18\u201350 years and with normal BMI (18\u00b75\u201325\u00a0kg\/m<jats:sup>2<\/jats:sup>). Test products were cookies containing either: no added fibre (control), cellulose (bulking, 5\u00a0g\/100\u00a0g), guar gum (viscous, 1\u00b725\u00a0g\/100\u00a0g and 2\u00b75\u00a0g\/100\u00a0g) or alginate (gel forming, 2\u00b75\u00a0g\/100\u00a0g and 5\u00a0g\/100\u00a0g). Physico-chemical properties of the test products were confirmed in simulated upper gastrointestinal conditions. In a cinema setting,<jats:italic>ad libitum<\/jats:italic>intake of the test products was measured concurrently with oral exposure time per cookie by video recording. In a separate study with ten subjects, 4\u00a0h gastric emptying rate of a fixed amount of test products was assessed by<jats:sup>13<\/jats:sup>C breath tests.<jats:italic>Ad libitum<\/jats:italic>energy intake was 22\u00a0% lower for the product with 5\u00a0g\/100\u00a0g alginate (3\u00b71 (<jats:sc>sd<\/jats:sc>1\u00b76)\u00a0MJ) compared to control (4\u00b70 (<jats:sc>sd<\/jats:sc>2\u00b72)\u00a0MJ,<jats:italic>P<\/jats:italic>&lt;\u00a00\u00b7001). Intake of the other four products did not differ from control. Oral exposure time for the product with 5\u00a0g\/100\u00a0g alginate (2\u00b73 (<jats:sc>sd<\/jats:sc>1\u00b79)\u00a0min) was 48\u00a0% longer than for control (1\u00b76 (<jats:sc>sd<\/jats:sc>0\u00b79)\u00a0min,<jats:italic>P<\/jats:italic>=\u00a00\u00b701). Gastric emptying of the 5\u00a0g\/100\u00a0g alginate product was faster compared to control (<jats:italic>P<\/jats:italic>&lt;\u00a00\u00b705). We concluded that the addition of 5\u00a0g\/100\u00a0g alginate (i.e. gel-forming fibre) to a low-fibre cookie results in earlier satiation. This effect might be due to an increased oral exposure time.<\/jats:p>","DOI":"10.1017\/s0007114512003145","type":"journal-article","created":{"date-parts":[[2012,7,31]],"date-time":"2012-07-31T12:55:16Z","timestamp":1343739316000},"page":"1330-1337","source":"Crossref","is-referenced-by-count":76,"title":["The effects of bulking, viscous and gel-forming dietary fibres on satiation"],"prefix":"10.1017","volume":"109","author":[{"given":"Anne J.","family":"Wanders","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Melliana C.","family":"Jonathan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Joost J. G. 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