The effect of a Plantago ovata seed containing preparation on appetite variables, nutrient and energy intake.

OBJECTIVES: Investigation of a Plantago ovata seed containing supplement (Plantaginis ovatae semen and testa) to determine its effect on appetite variables, nutrient and energy intake in normal subjects. DESIGN: Triple blind (subjects, investigators and statisticians) cross-over design. Three, 3-day study periods when subjects were given the following treatments in randomised order: Plantago ovata preparation (20 g granules with 200 ml water), placebo (20 g granules with 200 ml water), or water (200 ml) 3 hs pre-meal and the same dose immediately pre-meal. A set meal was given at lunch time after the supplement to subjects who had fasted overnight. SETTING: Metabolic unit of King's College London. SUBJECTS: Seventeen female subjects, all classified as non-restrained eaters. MAIN OUTCOME MEASURES: Visual analogue scales were completely premeal, postmeal and at hourly intervals for 3 hs after the meal. All food consumed on the meal day, and the following day was weighed. RESULTS: There was a significant difference in fullness at 1 h post-meal between Plantago and placebo, and also Plantago and water. Total fat intake was significantly lower in g/d and as a percentage of energy on the day of the meal after Plantago compared with water. CONCLUSIONS: This plantago ovata containing product, which is already taken by many people world-wide to control bowel function, may be a useful supplement in weight control diets as it affects fat intake, and may have some effect on the subjective feeling of fullness.

Mycoprotein reduces glycemia and insulinemia when taken with an oral-glucose-tolerance test.

This study investigated the effects of mycoprotein, a food produced by the continuous fermentation of Fusarium graminearum (Schwabe), on acute glycemia and insulinemia in normal healthy individuals. Subjects participated in two single-meal study periods in a crossover design. After an overnight fast, subjects were given milkshakes containing mycoprotein or a control substance, which were isoenergetic and nutrient balanced. Each milkshake contained 75 g carbohydrate, equivalent to a standard World Health Organization oral-glucose-tolerance test. Blood samples were taken fasting and at 30, 60, 90, and 120 min postprandially for the measurement of serum glucose and insulin. Glycemia was reduced postmeal after mycoprotein compared with the control and was statistically significant at 60 min (13% reduction). Insulinemia was reduced postmeal after mycoprotein compared with the control and was statistically significant at 30 min (19% reduction) and 60 min (36% reduction) postmeal. These results may be significant in the dietary treatment of diabetes.

Acute effects of mycoprotein on subsequent energy intake and appetite variables.

The effect of mycoprotein, a food produced by continuous fermentation of Fusarium graminearum (Schwabe), on energy intake and appetite was investigated. Female subjects, all classified as nonrestrained eaters, participated in two 3-d study periods. Subjects weighed food consumed on the day before the study, on the day of the meal, and on the following day. Subjects were presented with an isoenergetic meal containing either mycoprotein or chicken and visual analogue scales were completed immediately premeal, postmeal, and at hourly intervals for 3 h. Energy intake was significantly reduced the day of the study (by 24%) and the next day (by 16.5%) after eating mycoprotein compared with chicken. When measured 3 h after consumption, prospective food consumption and desire to eat decreased after mycoprotein compared with chicken. Evidence is increasing that fiber can have an effect on appetite and we have demonstrated that fiber-containing mycoprotein also has this affect.

Oat products and lipid lowering. A meta-analysis.

OBJECTIVES: To test the a priori hypothesis that consumption of oats will lower the blood total cholesterol level and to assess modifiers and confounders of this association. DATA SOURCES: A computerized literature (MEDLINE) search and the Quaker Oats Co identified published and unpublished trials as of March 1991. Raw data were requested for all trials. STUDY SELECTION: Trials were included in summary effect size estimates if they were randomized and controlled, if a formal assessment of diet and body weight changes occurred, and, if raw data were not received, if there was enough information in the published report to perform calculations. DATA SYNTHESIS: Twenty trials were identified. Using the methods of DerSimonian and Laird, a summary effect size for change in blood total cholesterol level of -0.13 mmol/L (-5.9 mg/dL) (95% confidence interval [CI], -0.19 to -0.017 mmol/L [-8.4 to -3.3 mg/dL]) was calculated for the 10 trials meeting the inclusion criteria. The summary effect size for trials using wheat control groups was -0.11 mmol/L (-4.4 mg/dL) (95% CI, -0.21 to -0.01 mmol/L [-8.3 to -0.38 mg/dL]). Calculation of Keys scores demonstrated that substituting carbohydrates for dietary fats and cholesterol did not account for the majority of blood cholesterol reduction. Larger reductions were seen in trials in which subjects had initially higher blood cholesterol levels (greater than or equal to 5.9 mmol/L [greater than or equal to 229 mg/dL]), particularly when a dose of 3 g or more of soluble fiber was employed. CONCLUSION: This analysis supports the hypothesis that incorporating oat products into the diet causes a modest reduction in blood cholesterol level.

Mycoprotein reduces blood lipids in free-living subjects.

Mycoprotein is a food produced by continuous fermentation of Fusarium graminearum (Schwabe). A previous metabolic study showed that mycoprotein decreased total and low-density-lipoprotein (LDL) cholesterol and increased high-density-lipoprotein (HDL) cholesterol. This study was undertaken to determine the effects of mycoprotein under free-living conditions. Two groups of subjects with slightly raised cholesterol concentrations participated in the 8-wk study. The experimental group was fed cookies containing mycoprotein and the control group was fed a nutrient-balanced cookie without mycoprotein. After 8 wk of treatment total cholesterol was reduced by 0.46 mmol/L in the control group and 0.95 mmol/L in the mycoprotein group, and LDL was reduced by 0.34 mmol/L in the control group and 0.84 mmol/L in the mycoprotein group. All analysis of variance differences were statistically significant. This study confirms the metabolic-study results and we are now relatively confident that mycoprotein exerts a beneficial effect on blood lipids.

Effect of mycoprotein on blood lipids.

This metabolic study was designed to investigate the effects of mycoprotein on blood lipids. Mycoprotein is a food produced by continuous fermentation of Fusarium graminearum (Schwabe) on a carbohydrate substrate. Two groups of subjects with slightly raised cholesterol concentrations took part in the 3-wk study. The experimental group was fed mycoprotein in place of meat and the control diet contained meat. There was no change in plasma cholesterol in the control group but there was a 13% reduction in the mycoprotein group. Low-density lipoprotein (LDL) increased in the control group by 12% and decreased by 9% in the mycoprotein group. High-density lipoprotein (HDL) decreased by 11% in the control group but increased by 12% in the mycoprotein group. In each case the group ANOVA differences between variables were statistically significant. It is clear from these results that lipid variables are advantageously altered by mycoprotein consumption.