Dietary fiber and satiety: the effects of oats on satiety

Rebello, Candida J.; O’Neil, Carol E.; Greenway, Frank L.

doi:10.1093/nutrit/nuv063

Cited by 188Food composition and propertiesRegulation of Appetite and ObesityMicrobial Metabolites in Food Biotechnology

Dietary fiber and satiety: the effects of oats on satiety

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Rebello, Candida J., O’Neil, Carol E., Greenway, Frank L.·2016·Nutrition Reviews

DOI 10.1093/nutrit/nuv063PMC PMC4757923

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Abstract

This review examines the effect of β-glucan, the viscous soluble fiber in oats, on satiety. A literature search for studies that examined delivery of the fiber in whole foods or as an extract was conducted. Viscosity interferes with the peristaltic mixing process in the small intestine to impede digestion and absorption of nutrients, which precipitates satiety signals. From measurements of the physicochemical and rheological properties of β-glucan, it appears that viscosity plays a key role in modulating satiety. However, the lack of standardized methods to measure viscosity and the inherent nature of appetite make it difficult to pinpoint the reasons for inconsistent results of the effects of oats on satiety. Nevertheless, the majority of the evidence suggests that oat β-glucan has a positive effect on perceptions of satiety.

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Low-energy-dense foods such as vegetables and fruits are associated with greater satiety, and some evidence suggests that higher intakes of fiber and protein promote satiety.
“Low-energy-dense foods such as vegetables and fruits are associated with greater satiety, and some evidence suggests that higher intakes of fiber and protein promote satiety.62,63”
From Popular dietary patterns: alignment with American Heart Association 2021 dietary guidance: a scientific statement from the American Heart Association. (2023) · cites this paper as [62]

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Authors: Rebello, C. J., O’Neil, C. E., & Greenway, F. L.
Affiliations: Pennington Biomedical Research Center (US)
ORCID: Rebello, Candida J.
Greenway, Frank L.
Venue: Nutrition Reviews
Publisher: Oxford University Press (OUP)
Published: 2016-01-02
Volume: 74
Issue: 2
Pages: 131-147
ISSN: 0029-6643 (ISSN-L)
1753-4887
DOI: 10.1093/nutrit/nuv063
PMC: PMC4757923
OpenAlex: W2224445985
Cited by: 188
References: 115
Citations by year: 2026: 7 · 2025: 19 · 2024: 28 · 2023: 23 · 2022: 18 · 2021: 23 · 2020: 18 · 2019: 18 · 2018: 17 · 2017: 11 · 2016: 4 · 2014: 1 · 2012: 1
FWCI: 2.23
Type: journal article
Language: en
Open access: bronze
doi.org
Locations: Nutrition Reviews (publishedVersion)
Europe PMC (PubMed Central) (publishedVersion)
PubMed Central (publishedVersion)
PubMed (publishedVersion)
HighWire Press Open Archive (submittedVersion)
Funders: U.S. Department of Agriculture (94209)
National Institutes of Health
National Institute of Food and Agriculture
U.S. Public Health Service (T32 A T004094)
National Center for Complementary and Integrative Health (P50AT002776, T32AT004094)
Topics: Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
Life Sciences › Neuroscience › Endocrine and Autonomic Systems › Regulation of Appetite and Obesity
Health Sciences › Nursing › Nutrition and Dietetics › Microbial Metabolites in Food Biotechnology
Keywords: dietary fiber, satiety, oat, β-glucan, viscosity, appetite, nutrient digestion and absorption, rheological properties, whole foods
MeSH terms: Appetite, Diet, Dietary Fiber, Humans, Perception, Satiation, Viscosity, Avena, beta-Glucans

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Dietary fiber and satiety: the effects of oats on satiety

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