Overnight Effects of Lecithin on Postprandial Response and Satiety Following a Standardized Breakfast: A Study in Healthy Young Adults
(2026) KLTM06 20252Food Technology and Nutrition (M.Sc.)
- Abstract
- With the rise of global obesity, which is linked to the development of cardiovascular disease and diabetes, dietary strategies for prevention have become a subject of interest.
Previous studies at Lund University have demonstrated the potential of plant polar lipids as a functional food ingredient for improving the postprandial metabolic response as well as reducing the appetite for up to 6 hours. This thesis aims to investigate if these improvements remain after an overnight fast of 11 hours.
A randomized single-blind crossover study involving 17 healthy young adults was conducted. The participants consumed three different bread rolls in the late evening: one containing lecithin, one containing sunflower oil and one without added... (More) - With the rise of global obesity, which is linked to the development of cardiovascular disease and diabetes, dietary strategies for prevention have become a subject of interest.
Previous studies at Lund University have demonstrated the potential of plant polar lipids as a functional food ingredient for improving the postprandial metabolic response as well as reducing the appetite for up to 6 hours. This thesis aims to investigate if these improvements remain after an overnight fast of 11 hours.
A randomized single-blind crossover study involving 17 healthy young adults was conducted. The participants consumed three different bread rolls in the late evening: one containing lecithin, one containing sunflower oil and one without added lipids. They then consumed a standardized breakfast in the morning, and their blood glucose levels, insulin levels and subjective feelings of appetite were measured the following two hours.
No significant differences were found in any of the tested variables, indicating that the positive effects were no longer present in this longer timeframe. These findings suggest that the improvements found from incorporating plant polar lipids into a carbohydrate meal subside sometime between the 6–11-hour period post-meal. (Less) - Popular Abstract
- According to the World Health Organization, the number of people with diabetes has quadrupled over the last 30 years, with experts pointing out unhealthy diets and obesity as the major culprits. The use of appetite reducing medications has shown great promise in combatting this epidemic, but recent research suggests that a common plant fat could have similar benefits.
Our digestion of food is a complex system of biochemical reactions. From the moment food enters our mouths, specific enzymes work to release as much sugar as possible, to then be taken up in the intestines and distributed throughout the body through the bloodstream. In charge of controlling this entire process are hormones. They instruct us when to eat but they also... (More) - According to the World Health Organization, the number of people with diabetes has quadrupled over the last 30 years, with experts pointing out unhealthy diets and obesity as the major culprits. The use of appetite reducing medications has shown great promise in combatting this epidemic, but recent research suggests that a common plant fat could have similar benefits.
Our digestion of food is a complex system of biochemical reactions. From the moment food enters our mouths, specific enzymes work to release as much sugar as possible, to then be taken up in the intestines and distributed throughout the body through the bloodstream. In charge of controlling this entire process are hormones. They instruct us when to eat but they also instruct individual cells when to take up or release sugar from or to the bloodstream. However, having an energy-rich diet over the long-term risks making the cells unresponsive to insulin, the hormone responsible for promoting the uptake of sugar from the blood. This condition is called insulin resistance, and causes chronic illnesses, cardiovascular disease or even type 2 diabetes unless properly managed. The risk of developing type 2 diabetes and cardiovascular diseases can however be greatly reduced by maintaining a healthy diet that doesn’t rapidly increase blood sugar levels after food intake.
Phospholipids are a type of fat that exists in all cells as the major constituent of the cell membrane. When removed as a byproduct in vegetable oil production, this brownish powder is called lecithin and is commonly used as an emulsifying agent in foods. Recent studies, however, have found that addition of lecithin to food reduces the release of insulin, the hormone that promotes sugar uptake from the blood. Lecithin also lowered blood sugar levels despite the lowered insulin levels and increased the release of hormones that make us feel full. Interestingly, this effect is not only limited to the meal where lecithin was added, but also a following lecithin-free meal eaten a few hours later. These findings suggest that lecithin might have an alternative area of use as a food additive, aimed to reduce the risk of developing type 2 diabetes by reducing overeating and elevated insulin levels.
Much is still unknown about lecithin, however. The appetite and insulin reducing effects were found immediately upon consumption and up to 6 hours later. This study wanted to fill the knowledge gap regarding the longer-term effects by investigating a later time span. This study focused instead on the effects between 11 to 14 hours after consuming lecithin enriched meals. The results showed that lecithin didn’t have any effect on blood glucose levels, insulin or appetite in this later time span. This information is an important puzzle piece for the future research of novel uses of lecithin as well as for development of lecithin-containing functional foods. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/student-papers/record/9222351
- author
- Wong, Kenny LU and Linders, Hugo LU
- supervisor
-
- Anne Nilsson LU
- Juscelino Tovar LU
- organization
- alternative title
- Timing is key: how long do the health benefits of plant fats last?
- course
- KLTM06 20252
- year
- 2026
- type
- H2 - Master's Degree (Two Years)
- subject
- keywords
- plant polar lipids, sunflower lecithin, postprandial response, second-meal effect, appetite regulation, satiety, food engineering nutrition and food chemistry
- language
- English
- id
- 9222351
- date added to LUP
- 2026-03-11 15:27:47
- date last changed
- 2026-03-11 15:27:47
@misc{9222351,
abstract = {{With the rise of global obesity, which is linked to the development of cardiovascular disease and diabetes, dietary strategies for prevention have become a subject of interest.
Previous studies at Lund University have demonstrated the potential of plant polar lipids as a functional food ingredient for improving the postprandial metabolic response as well as reducing the appetite for up to 6 hours. This thesis aims to investigate if these improvements remain after an overnight fast of 11 hours.
A randomized single-blind crossover study involving 17 healthy young adults was conducted. The participants consumed three different bread rolls in the late evening: one containing lecithin, one containing sunflower oil and one without added lipids. They then consumed a standardized breakfast in the morning, and their blood glucose levels, insulin levels and subjective feelings of appetite were measured the following two hours.
No significant differences were found in any of the tested variables, indicating that the positive effects were no longer present in this longer timeframe. These findings suggest that the improvements found from incorporating plant polar lipids into a carbohydrate meal subside sometime between the 6–11-hour period post-meal.}},
author = {{Wong, Kenny and Linders, Hugo}},
language = {{eng}},
note = {{Student Paper}},
title = {{Overnight Effects of Lecithin on Postprandial Response and Satiety Following a Standardized Breakfast: A Study in Healthy Young Adults}},
year = {{2026}},
}