solutions for weight management from dupont nutrition and health

1

Solutions for weight management From DuPont Nutrition & Health by Garry J Mendelson, Applied Nutrition Science Manager EMEA NUCE, Bologna March 17-18, 2016

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Outline

Weight management

Role of protein

Lean, high quality soy protein

Satiety

Body Composition

Additional health benefits

Role of dietary fibre in satiety

Conclusions

2

Source: www.cdc.gov/nccdphp/dnpa/obesity/index.htm

Weight Management an ongoing process balancing

energy (caloric) intake to energy utilisation in order to

control the rate of accumulation or loss of body fat. It

does not specifically target weight loss or dieting, but

rather maintenance of healthy weight

Overweight and Obesity indicate a weight that is greater

than that which is generally considered healthy for a

given height, and which may increase the likelihood of

certain diseases and health problems

Body mass index (BMI) is an index of weight-for-height

(kg/m2), commonly used to classify overweight and

obesity in adult populations and individuals.

Healthy weight is characterised as a BMI between 18.5 and 24.9

Overweight is characterised as a BMI equal to or more than 25 and 29.9

Obesity is characterised as a BMI equal to or more than 30

Weight Management – What do we mean?

3

Potential strategies:

• Smaller serving sizes – consume less

• Suppress appetite

• Induce satiety*

• Produce less calorically dense foods

Increase dietary fiber content*

Use lower calorie ingredient options*

• Reduce glycemic load response*

• Boost metabolism or fat-burning

• Inhibit digestion of fats or carbohydrates

Weight Management and the functional food market context

4

Hunger and Energy Intake

Reducing Hunger and

Energy Intake have

become one of the main

goals in the strategy to

control body weight gain.

5

Copyright © 2015 DuPont N&H. All rights reserved.

Consumers recognize the benefits of consuming more

high protein foods

22%

34%

38%

42%

54%

60%

41%

38%

37%

36%

32%

31%

0% 25% 50% 75% 100%

High protein diets can help withweight loss

Protein helps people feel full

Protein can enhance recovery fromexercise

Foods & beverage that containprotein are a part of a balanced diet

Protein helps build muscle

It is important to get enough protein inthe diet

Strongly Agree Agree Somewhat

50%

55%

of U.S. consumers are trying to

consume a certain amount or as

much protein as possible daily1

of U.S. Millennials are claiming to

be focused on increasing protein

in their diets2

91%

87%

78%

75%

72%

63%

Consumers Recognize the Benefit of

Protein1

Source: 1) International Food Information Council Foundation, 2014 Food & Health Survey, n=1,005.

2) “An In-Depth Look at Consumer Views on Protein & Carbohydrates,” Health Focus International, 2014. 6

Protein and Appetite

The interest in protein is reflected by

consumers reportedly eating more protein. In

the US, 25% of consumers claimed they ate

more protein in August 2014 compared to the

previous year. The high protein movement has

had a similar impact among Europeans.

Indeed 25 to 40% of Europeans are

incorporating more protein into their diet as of

Q4 2015 compared to a year ago.

Source: Lightspeed GMI/Mintel

As the appeal of protein widens, consumers

are utilising protein for a variety of reasons.

Protein is now appreciated for more than just

its role in building muscle. Protein’s satiating

powers that help manage hunger have

implicated it in weight management and

gradually consumers are eating more high

protein foods to help manage their weight.

I am incorporating more protein into my diet compared

to a year ago, Europe, 2015 Q4

% agree

France 29

Germany 25

Italy 34

Spain 40

Poland 39

I am eating more high protein foods for

losing/maintaining weight, Europe, 2015 Q4

% agree

France 19

Italy 23

Spain 22

Poland 25

Base: Internet users 16+, 1,000 in France, Germany, Italy and Spain, 1,000 in

Poland

Base: Internet users 16+, 2,002 in France, Italy and Poland, 2,001 in Spain

Protein has become more than just a recommended part of meals and a

shortcut to building muscle mass, people are seeking protein-rich food and

drink products for a myriad of health benefits. 7

Existing clinical research of protein sources for health outcomes

Protein

sources

Quality Muscle

Health

Weight

management/

satiety

Body

Composition

Heart

Health

Pea Digestibility

lower, limited in

Sulfur amino

acids, Met &

Cys

- - -

-

Rice Digestibility

lower, limited in

Lys - - - -

Soy ••• •• •• •• •••

Casein ••• •• •• • •

Whey ••• ••• •• •• •

Number of symbols reflects strength/depth of the body of evidence to support 8


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Protein Quality of commonly consumed

proteins

SUPRO Isolated Soy Protein

PDCAAS is the globally

recognized method for

determining protein quality

based on amino acid profile

and digestibility

(ISP)

Soy is a High Quality Protein - PDCAAS (Protein

Digestibility-Corrected Amino Acid Score)

PDCAAS = 1.00

Comparable to milk

& egg protein

Can be consumed

throughout the life

cycle

The only complete

vegetable protein

widely available

Isolated soy protein

is low in fat,

saturated fat,

cholesterol-free

and lactose-free

9


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Across the lifespan, soy protein is a high quality protein

that can play a role in:

Child Nutrition

• healthy growth and development, tool against childhood obesity, early start

to a healthy heart, and a high quality alternative to dairy protein

Weight Management

• soy protein helps improve body composition and induces satiety

Muscle Health

• soy protein enhances muscle synthesis and promotes muscle growth

Healthy Aging

• soy protein supports heart health by improving risk factors associated with

CVD, such as circulating cholesterol

• may improve muscle health and body composition & function

SUPRO® Soy protein part of DuPont™ Danisco® ingredient range is a

high quality protein 10


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Supporting Healthy Growth & Development

Preventing unhealthy weight gain during childhood & throughout adolescence may represent

most desirable approach to preventing an increase in or reducing obesity prevalence.

• Children who are obese have a higher likelihood of becoming obese adults1.

• High BMI may also have immediate consequences in children, including early onset of risk

factors of disease, such as elevated lipid concentrations and blood pressure2. 1. Wake, M., et al., Int J Obes, 2013. 37(1): p. 86-93.

2. Freedman, D., et al., J Pediatrics, 2007. 150(1): p. 12-17.

Protein is a critical nutrient for healthy

Start early for a Consumption of

protein can impact

Soy protein is a high-quality, plant-based protein

Meets the protein & amino acid needs of children age 3+

Soy protein can be an effective tool in

establishing healthier eating habits

Soy protein may help children manage a

healthy body weight

Soy protein

11

Summary of findings

• The consumption of 260 kcal afternoon snacks led to reductions in appetite,

increases in satiety, & reductions in evening intake compared to no snacking.

• The high-protein snack led to further improvements by delaying eating initiation,

reducing the consumption of high fat/high sugar foods throughout the evening, &

improving overall diet quality vs. high-fat snack.

• Removing an afternoon snack does not reduce daily intake or improve diet quality

in adolescents who frequently snack.

SUPRO® Soy protein part of DuPont™ Danisco® ingredient range

Recent findings: The beneficial effects of protein-rich, afternoon snacks on appetite control, satiety, and reward-driven eating behavior in young people

Subjects: Older adolescents

Design: Randomized,

crossover

Intervention:

1) Higher Protein (Soy)

Snack Foods

2) Typical, Low Protein

(Soy) Snack Foods

3) No Snack

Purpose: Examine

the effects of normal

vs. protein-rich

afternoon snacks on

appetite control,

satiety, and reward-

driven eating

(particularly in the

evening) in young

people.

Leidy, et al. J. Nutr. doi:10.3945/jn.115.212092 12

Randomized Crossover Study

• 31 healthy adolescents (age: 17 ± 1; BMI: 22.5 ± 0.5 kg/m2)

• 3 Snack scenarios tested (high fat, high protein, no snack)

Perceived Appetite Responses Eating Initiation

Leidy et al, J Nutr, 2015, 13


Contribution of Evening Snacking: • More calories consumed during evening

snacking when no afternoon snack provided

(compensation).

• No difference in daily energy content

observed between snack patterns.

• When young people received the soy

protein snack, their overall daily diet quality

was improved

• The protein snack led to ↑protein

consumption and ↓ fat consumption vs.

high fat snack treatment.

• ↑ protein consumption vs. no snack.

• Removing an afternoon snack does not reduce

daily intake or improve diet quality in

adolescents who frequently snack. Leidy, et al. J. Nutr. doi:10.3945/jn.115.212092

Consumption of protein snack improved overall diet quality

Ongoing research: Assess the Effects of Breakfast and Snacks Delivering Different Amounts of Soy Protein on Body Composition

www.clinicaltrials.gov NCT02413710 14


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Pilot study testing effect of adding modest quantities of soy

protein and/or soy fiber

500

600

700

800

900

Control Bar Protein Bar Fiber Bar Protein and

Fiber Bar

En

erg

y (

kcal)

1000 -43 kcal

Tested individually or in combination

in comparison with a carb control

snack bar on measures of satiety

and ad libitum energy intakes

following consumption.

All groups showed similar effects on overall appetite scores;

no significant differences between groups

Protein bar resulted in the lowest kcal consumption. Results

did not reach statistical significance

Cope MB, Jenkins A, Mukherjea R, Krul E, Hughes G, Pawlik K, Campbell J, and Wolever T

A Pilot Study: Soy protein may help decrease energy intake when consumed prior to meal . FASEB J March 29, 2012 26:819.16

15

Soy Protein and Body Composition

Obese postmenopausal women

20 g of protein given in shakes

• Casein (n=6) vs. soy protein (n=9)

• DXA and CT scans before & after 3 mths

Soy protein induced significant reduction

in total abdominal fat

Obese postmenopausal women

20 g of protein given in shakes

• Casein (n=16) vs. soy protein (n=17)

• DXA and CT scans before & after 3 mths

Soy protein induced significant reduction

in total abdominal fat

Soy protein decreases abdominal fat during weight management 16

-15

-10

-5

0

5

Total wt loss Δ BMI Δ Fat mass Δ Fat-free

mass

% C

ha

ng

e

fro

m B

as

elin

e

Lifestyle Education

Substitutional Diet (soy)

Substitutional Diet (soy) + PA


• Randomized controlled trial

• 83 overweight/obese adults

• 6 month weight loss diet

• Soy protein groups

decreased abdominal fat

during weight management

• Soy protein promotes fat

loss & preserves lean body

mass during weight loss

induced by energy

restriction

Deibert et al., Int J Obes Relat Metab Disord. 2004, 28: 1349-52.

(n=28)

(n=28)

(n = 27)

17


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High soy protein diet as effective as high meat protein diet

for appetite control during weight loss1

1Neacsu et al.. Am J Clin Nutr. 2014. 100:548-58

Design:

• Randomized controlled crossover trial

• 20 obese men

• High soy protein vs. high meat protein

(30% Protein; 40% Fat; 30% Carbohydrate)

Results:

• Appetite control, gut hormones, and body

composition improved similarly on both diets

• Soy protein diet led to greater reduction in

TC, LDL-C, LDL/HDL ratio.

Run-in

Diet

High-Soy

Protein

High-Animal

Protein

High-Animal

Protein

High-Soy

Protein

3 d 2 wks 2 wks

High soy protein diets are healthy alternatives to high meat protein diets, achieving desired results with additional blood lipid benefits

0,0

1,0

2,0

3,0

High-Animal Protein High-Soy Protein

LDL/HDL Ratio After Diet Intervention

p<0.05

18


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Design:

• Randomized controlled crossover trial

• 15 postmenopausal women with abdominal

obesity

• Weight loss diets:

• 30 g/d soy protein in place of animal protein

Run-in

Diet

High-Soy

Protein

High-Animal

Protein

High-Animal

Protein

High-Soy

Protein

1 wk 4 wks

Washout period

4 wks 4 wks

Washout period

1Van Nielen et al.. J Nutr. 2014. 114. 193706.

Results:

• Both diets lowered body weight

• Compared with animal protein diet; soy protein:

• ↓ TC, LDL-C

• ↓ CRP

• ↑ insulin sensitivity (independent of body weight)

Partly replacing meat protein with soy protein improves

insulin sensitivity and blood lipids1

Replacing meat protein with soy protein could help support blood glucose management and improve cardiovascular health

19


Randomized clinical studies comparing the efficacy of soy vs. animal-based proteins in promoting fat loss as part of a weight loss or weight management diet

Author Design Study Length

Protein Source

Δ Body Weight

Δ % Body Fat

Δ WC Additional benefits

Yamashita et al., 1998

WL, Parallel 16 wks Soy Meat

-7.6 kg -7.8 kg

n/a -8.6 cm -8.6 cm

Both protein sources support weight loss equally

Sites et al., 2007

WM, Parallel

12 wks Soy

Casein

0.8 kg 1.4 kg

+ 1.4% + 3.4%

- 11.9 cm*† + 38.6 cm

Soy group ↓ abdominal fat

Lukaszuk et al., 2007

WL, Parallel

8 wks Soy

Dairy

- 4.3 kg - 3.8 kg

- 1.3% - 1.8%

-11.3 cm -8.7 cm

Both protein sources support weight loss equally

Anderson et al., 2007

WL, Parallel

16 wks Soy

Casein

-14.0 kg -12.8 kg

-2.9% - 2.7%

-30.0 cm -33.8 cm

Soy group ↓ plasma glucose

Liao et al., 2007

WL, Parallel 8 wks Soy

Meat/Dairy

- 4.0 kg - 3.9 kg

- 2.2%* -1.4%

- 2.5 cm - 2.9 cm

Soy group ↓ plasma cholesterol

Christie et al., 2010

WM, Parallel

12 wks Soy

Casein

- 0.3 kg + 0.3 kg

+ 0.2% + 0.5%

- 58.8 cm *† + 56.5 cm

Soy group ↓ abdominal fat, ↓ IL-6 levels

Neacsu et al.,2014

WL, Crossover

2 wks Soy

Meat/Dairy

- 2.4 kg - 2.3 kg

- 1.1% - 1.0%

n/a Soy diet ↓ plasma cholesterol

Van Nielen et al., 2014

WL, Crossover

4 wks Soy

Meat/Dairy

-0.5 kg -1.1 kg

- 1.0% - 1.0%

n/a Soy diet ↓ plasma cholesterol, ↑

insulin sensitivity

Abbreviations: WC, waist circumference; WL, weight loss; WM, weight management

* = Soy group significantly different from non-soy protein group (p<0.05) † = Change in abdominal fat as measured by CT scans


Soy protein supports improved body composition 20

Copyright © 2015 DuPont N&H. All rights reserved. Anderson JW (1995) NEJM 333:276; Zhan S & Ho SC (2005) AJCN 81:397; Balk E et al. (2005) AHRQ Pub No 05-E024-2; Reynolds K (2006) Am J Card 98:633; Harland JL &

Haffner TA (2008) Atherosclerosis 200: 13; Anderson JW et al. (2011) J Am Coll Nutr 30: 79-91; Harland JI et al. (2012) in Soy: Nutrition, Consumption & Health, Nova Publishers

• Soy’s ability to lower plasma cholesterol has been widely studied and well established

• Multiple meta-analyses have been published confirming the cholesterol lowering effects in humans

• 13 countries have approved a health claim for soy protein based on it’s ability to lower plasma cholesterol: United States, Canada, Japan, India, South Africa, Brazil, Chile, Colombia, Philippines, Indonesia, Malaysia, Korea, Turkey

Cholesterol-lowering effect of soy protein widely-

studied and well-established

21

Glycemic Index (GI)

The glycemic index is a measure

of how quickly blood glucose

levels rise after eating a particular

type of food.

Glucose has a glycemic index of

100.

The effects that different foods

have on blood glucose levels vary

considerably.

Blo

od

glu

co

se

(m

mo

l/L

)

Time (min)

22

//upload.wikimedia.org/wikipedia/en/2/29/Graph_describing_the_rise_of_blood_sugar_after_meals.png

Acheson, Am J Clin Nutr 2011.

• All three protein sources had lower levels

of glucose compared to Glucose and

Carbohydrate groups at 2 hrs and over

the entire test period.

• No differences between protein sources.

• Subjects consuming Soy protein had lower

insulin levels than subjects consuming

whey protein at 2 hrs.

• Only subjects consuming casein had lower

levels of insulin compared to whey (soy

and casein where not different).

• Double-blind crossover design (n=23)

• Men and women (avg age=32 yrs)

• 5 test meals tested for glucose and

insulin response

Glucose and Insulin Response to Soy and Dairy Proteins

23

Blood glucose response to low GI soy containing meal

replacement, compared to high GI standard breakfast

Eleven male overweight or obese

subjects 52 to 63 y old consumed a

400 kcal test breakfast consisting of

High GI/low protein standard

breakfast

Low GI/High soy protein meal

replacement

In the first 2 h after breakfast, glucose

levels were significantly lower after

the intake of the meal replacement at

most time points.

After lunch, glucose concentrations

increased comparably during the first

postprandial hour but were

significantly lower at 330 and 360 min

König D, et al, Nutrition, 2012, (38) 35–39

Meals consumed

24

Adding soy protein reduces the glycemic index of foods

Low GI ≤55

Medium GI 56-69

High GI 70-100

Product Glycemic

Index

Protein

(g)

Fiber

(g)

Rice Crisp Bar 97 2 < 1

Soy Protein Crisp Bar 57 22 <1

Unpublished Internal Data

food 1 hr 2 hrs

Area Under the Curve Glycemic Index (GI):

A value given to a food based on its ability to

raise blood glucose defined as the area under

the curve after consumption of a test food

containing 50g of carbohydrate divided by the

area under the curve for a 50g carbohydrate

standard (white bread or glucose)

Soy Protein and Glycemic Index

25

Dietary fibers for Weight Management

Enhancing satiety and reducing energy intake with fiber

26

How does fiber affect satiety?

CERTAIN DIETARY FIBERS

SATIETY

Bulking effect

Gastric

Distention ↑

Prolonged

Intestinal Phase

Macronutrient-

induced satiation

signals ↑

Slavin et al. 2007; Papathanasopoulos et al. 2010

Vagal Nerve

Activation

Signaling to the Brain

Increased

Need for

Chewing

27

Nurses’ Health Study:

Dietary fiber protects from weight gain

74 091 study participants, all female

Age 38-63

Follow-up 12 years

Prospective cohort study

RESULTS:

Those who consumed more whole grains

weighed consistently less throughout the

study (P < 0.0001)

Women in the highers quintile of dietary fiber

intake had a 49% lower risk of major weight

gain than did women in the lowest quintile

(OR = 0.51; 95% CI: 0.39-0.67)

Higher increase in fiber intake was coupled

with lower weight gain (see right)

Liu et al. 2003

0

1

2

3

4

5

6

Q1 Q2 Q3 Q4 Q5

Weight gain over 12 years by

change in dietary fiber intake

Weig

ht

change,

kg

Higher increase in fiber intake

compared to baseline

Decreased

weight gain

28

Soy fiber and weight management

• Soy fiber is unique in that while it is predominantly insoluble, it conveys health benefits associated with both soluble and insoluble fibers.

• Fiber intake is associated with satiety and less weight gain

• Soy fiber in combination with soy protein has been demonstrated to support weight loss, as part of a calorie-restricted diet

• Scientific evidence suggests that soy fiber consumption plays a beneficial role in digestive health, especially for laxation.

• Pre-clinical studies suggest that soy fiber produces higher proportions of SCFA compared to other dietary fibers which may benefit digestive health.

Effertz et al, 1991, Allison et al, 2003; Fontaine et al, 2003; Anderson & Hoie, 2005 29


Polydextrose is well-tolerated

0

20

40

60

80

100

Polydextrose Polyols Inulin

Laxati

ve t

res

ho

ld (

g)

Single Serving Daily Dose

The excellent tolerance of up to 90grams of Litesse® per day. The mean laxative threshold

dose for polydextrose1 is higher than for almost all low caloric carbohydrates in commercial

use. Thus, Litesse® is not likely to induce diarrhea in adults at doses less than 50 g per day.

1Flood et al (2004). A review of the clinical toleration studies of polydextrose in food. Food Chem Toxicol (2004) Sep;42(9):1531-42. 30

HO

CH 2 OH

O

OH HO

O CH 2

OR

OH

OH O

CH 2 O

OH O

O

OH

OH O

CH 2

CH 2 OH

O OH

OH

O

O

HO OH

OH O

CH 2

OH

HO

HO OH

OH O

CH 2

O

HO OH

OH O

CH 2 OH

CH 2 OH

O OH

OH HO

O

CH 2 O

OH

HO O

O

HO OH

OH O

CH 2

O

CH 2 OH

O OH

OH HO

O

Preprandial Prandial Postprandial

Subjectives Experiences of Appetite

Min

Max

Hunger (Desire, Prospective Food Consumption)

Fullness

Sensory

Anticipation

generated by sight

and smell

Cognitive

Prior beliefs and

associations from

learning and experience

Sensory &

Cognitive

Rewards & Pleasure,

Changes in

palatability and

hedonic value within

meal

Pre-Absorptive

Physical characteristics

Energy/Osmotic load,

Nutrient composition

Ghrelin, CCK, GLP1 & PYY

Gut Motility

(duodenal and ileal brakes),

microbiota?

Post-absorptive

Metabolites

(Glucose & Amino-

acids) Oxidation

Insulin & leptin

Adipose tissue and

tonic energy balance

Meal

Polydextrose (Litesse®) in the Satiation & Satiety Cascade

Polydextrose has small

impact on the sensory

preception allowing

preserving the sensory

profile of flavouring

ingredients

Polydextrose is a fiber.

Fibers are ”healthy” in the

consumers’ minds, and

many of them associate

fibers with a reduced

caloric intake

Polydextrose

enhances palatability

of foods

Polydextrose has low energy content (1Kcal/g)

Polydextrose regulates gastric peptides

Polydextrose delays gastric emptying

Polydextrose regulates

glucose metabolism

31

Hull et al (2012) Consuming polydextrose in a mid-morning snack increases acute satiety measurements and reduces subsequent energy intake at lunch

in healthy human subjects. Appetite 59 (2012) 706–712

Consumption of polydextrose Litesse® shown to increase

satiety & have positive impact on energy intake at later

meals

Standardized

Breakfast

12h30 18h00 8h30

200g Yogurt

beverage with or

without Litesse®

Ad libitum

Meal No. 2

11h00

150 min 330 min 90 min

Ad libitum

Meal No. 1

- 52 kcal; p = 0.022

Energy intake at lunchtime was

reduced when Litesse® (12.5g)

was consumed as a mid-morning

snack. The energy intake was not

compensated for later in the day

Litesse® increased satiety and

decreased hunger

32

Polydextrose Litesse® and Energy Intake

Astbury NM, Taylor MA, Macdonald IA. Polydextrose results in a dose-dependent reduction

in ad libitum energy intake at a subsequent test meal. Br J Nutr. 2013 Jan 23:1-9.

12h15

Ad libitum

Test Meal

10h45 08h00

Standardized

Breakfast

20h00 (previous day)

Provided

Menu

12hours 2hours 45min 1hour 30min The rest of the day

Various

Energy

Intake

400 ml

Chocolate

milkshake

preload with

or without

Litesse®.

• Energy intake was lower

following Litesse® preloads

compare to control.

• Litesse® reduced short term

energy intake in a dose

dependent manner.

* Mean value significantly different from control preload (P<0.05).

† Mean value significantly different from 6·3g PDX preload (P<0.05).

‡ Mean value significantly different from that of the 12·5g PDX

preload (P<0.05).

Test Meal EI of Men and Women

33

Polydextrose Litesse® and satiety-related hormones

Experimental design:

Acute, randomized, double-blind, placebo-controlled, crossover trial 18

obese participants consumed a high-fat meal with or without Litesse® (15

g).

Postprandial plasma concentrations of satiety-related hormones were

assessed and the subjective feelings of appetite were evaluated as

incremental areas under the curve (iAUC).

GLP-1 results are presented using a linear mixed-effects model.

Olli et al. (2015) Postprandial effects of polydextrose on satiety hormone responses and subjective feelings of appetite in obese participants. Nutrition Journal 2015, 14:2

Litesse® increased

postprandial GLP-1 levels

more than the control treatment

(P = 0.02).

Litesse® reduced iAUC for

hunger by 40% during the post-

meal satiety period.

Hu

ng

er

iAU

C (

min

.mm

)

P la c e b o P D X

0

1 0 0 0

2 0 0 0

3 0 0 0

4 0 0 0

5 0 0 0

6 0 0 0

7 0 0 0

P = 0 .0 3

40%

reduction

34

The GI of foods is simply a ranking of foods based on

their immediate effect on blood sugar levels

Litesse® has a lower Glycemic

Response than glucose

• To make a fair

comparison, all foods

are compared with a

reference food such as

pure glucose

• Litesse® Polydextrose

elicits a low glycemic

response

Foster-Powell et al. 2002. International table of glycemic index

and glycemic load values: 2002. Am J Clin Nutr Jul;76(1):5-56.

18 35

Polydextrose Litesse® and Meta-analysis of Energy Intake

Linear regression equations for relative changes

in energy intake (%) versus Litesse dose at ad

lib lunch (EILunch – Total (%) = -0.67 x PDX(g/day),

R2=0.80, P<0.01)

Litesse® reduces the Energy Intake in a

subsequent meal

The reduction in energy intake

occurs in a dose-dependent

manner.

Less EI with Litesse®

Ibarra et al (2015) Effects of Polydextrose (Litesse) on Different Levels of Energy Intake. Appetite, Vol. 87 (2015) pp. 30–37

Outline of the systematic review:

Registered at PRSOPERO

Reported according to PRISMAstatement

Total 1,509,923 articles detected during the search

22 full studies assessed for eligibility

6 Studies included for the systematic review and meta-analysis

Meta-analysis comparing the doses (H, high; M, medium, L,

low) of Litesse versus control at ad lib lunch.

36

DuPont Confidential

37

Summary: How polydextrose (Litesse ®) may affect satiety and

energy intake

38

Polydextrose

Conclusion Fiber & protein are an integral part of weight management

Protein

• Diets higher in protein increase satiety more than high-carbohydrate and high fat diets, thereby curbing food intake and aiding weight loss and weight management.

• Evidence suggests that higher protein diets tend to preserve more lean body mass than high carbohydrate diets during weight loss.

• Soy protein has been found to be as effective as other high-quality proteins at increasing satiety and aiding weight loss, as part of calorie-restricted diet

• Offers the additional advantage of promoting heart health

Fiber

• Dietary fiber intake has a positive impact on

satiation and satiety

• Fibers can increase satiety and decrease

short-term energy intake

• Possible mechanisms linked to added bulk

(satiation) and viscosity (satiety)

• Other suggested mechanisms include

prolonged gastric emptying, prolonged

mastication; influence upon gut satiety

hormones and low glycemic response

• Adding bulk with fiber reduces the energy

density of the product

• Increasing the protein & fiber content in a variety of foods can displace fat and sugar,

creating more healthful options.

• Both protein and fiber can lower the glycemic index of a food by replacing carbohydrates

in the formulation.

• Protein & fiber can be effective tools in establishing healthier eating habits

39

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Thank you!

3/16/2016

Copyright © 2016 DuPont or its affiliates. All Rights Reserved. The DuPont Oval Logo, DuPont™, The miracles of science™ and all products denoted with ® or ™ are registered trademarks or

trademarks of E.I. du Pont de Nemours and Company or its affiliated companies.

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