Investigating the effect of lecithin on acute and second-meal postprandial glycemia and appetite sensations in healthy adults - a single blind randomised crossover study

Abstract

A healthy diet has demonstrated its effectiveness in preventing globally rising lifestyle-related diseases including type 2 diabetes. Moreover, previous researches investigating polar lipids suggest that these compounds could potentially enhance metabolic variables associated with type 2 diabetes. Consequently, the present study assessed two commercial lecithin preparations, rich in polar lipids, to evaluate their effect on the acute and second meal postprandial glycemia and appetite sensations in healthy adults. Specifically, the effect of lecithin R (WRL), lecithin S (WSL), a non-polar lipid oil reference (WRO) and non-oil reference (WB) were examined in single-blind randomised crossover study involving 17 healthy adults. Each lipid-enriched test meal contained 15 grams of lipids. Subjects consumed the test meals as breakfast, and a standardised lunch was served 3.5 hours later. The blood glucose levels and appetite sensations were recorded at fasting and following the test meal and standardised lunch at specified time intervals.

Following the postprandial period of the test meal (0-150 minutes), WRO, WRL, and WSL recorded a significant decrease in blood glucose response of 29.1%, 23.8%, and 22.0%, respectively, compared to WB. However, in contrast to the 0–150 minutes acute postprandial period, a significant increase in glucose response was observed after the standardised lunch (210–300 minutes) for WRO compared to WRL and WSL. The glucose incremental individual highest peak values (iPeak) after the postprandial period of the test meal (0-210 minutes) and the standardised lunch (210-330) followed a similar trend as the blood glucose response. Regarding appetite sensations, a significant reduction in the subjective desire to eat rating prior to lunch (210 minutes) was observed for WRL compared to WB. Moreover, a non-significant trend for WRL was noted for hunger rating and satiety rating at the same time point. Combining the outcomes of both the blood glucose results and appetite sensations suggests that inclusion of lecithin R in breakfast meals could improve acute and second meal glucose responses and enhance short-term regulation of food intake, which could contribute to the prevention of type 2 diabetes and obesity.

Popular Abstract

Unlocking the health code: how lecithin affects blood sugar and appetite in healthy adults

The findings in this study propose that including lecithin R in your breakfast could potentially contribute to the prevention of type 2 diabetes and obesity.

Type 2 diabetes is globally rising and has significant economic and health consequences for those affected and the population. It is characterised, among other factors, by impaired glucose tolerance. While a healthy diet has proven effective in the prevention of type 2 diabetes, recent research has demonstrated that polar lipids could potentially improve glucose tolerance. This improvement could be particularly important for individuals with type 2 diabetes. Therefore, this study examined the effect of two commercial lecithin preparations, rich in polar lipids, on blood sugar levels and appetite sensations.

This study was a clinical trial involving 17 healthy subjects. The inclusion criteria for the subjects were consumption of both animal and plant-based foods, a BMI of 19 to 28 kg/m2, an age between 20 and 40 years, no metabolic diseases or food allergies, and non-nicotine users. The subjects were required to attend a total of four experimental days. On each experimental day, subjects consumed a test breakfast containing either a non-oil reference (WB) or 15 grams of lecithin R (WRL), lecithin S (WSL), or a reference oil (WRO). All test breakfasts were eaten by the subjects in a random order. Following the test breakfast, a standardised lunch was served after 3.5 hours. Blood sugar levels and appetite sensations were measured before and after meals at specific times, with each experimental day lasting around 6.5 hours.

The results of this study partially align with findings from previous studies. The incorporation of WRL and WSL into breakfast appears to have a positive effect on glucose tolerance after both the test breakfast and standardised lunch. In addition, when looking at the appetite sensations, it is suggested that inclusion of WRL in breakfast meals may enhance short-term regulation of food consumption. As a result, this study proposes that incorporating of lecithin R into your breakfast could improve glucose tolerance after both breakfast and lunch, along with enhancing the short-term regulation of food intake. These two factors may contribute to the prevention of type 2 diabetes and obesity. While the study suggests several mechanisms to explain these improvements, a limitation is that no measurements were performed for certain parameters, such as gut hormones and insulin, to support these proposed mechanisms.

• author: Roetgerink, Emma Anna Maria
• supervisor: Anne Nilsson; Juscelino Tovar
• organization: Food Technology and Nutrition (M.Sc.)
• course: KLTM02 20232
• year: 2024
• type: H2 - Master's Degree (Two Years)
• subject: Technology and Engineering
• keywords: lecithin, glycemia, appetite sensations, acute and second meal, food intake regulation, type 2 diabetes, food engineering, nutrition and food chemistry
• language: English
• id: 9148708
• date added to LUP: 2024-02-19 08:55:58
• date last changed: 2024-02-19 08:55:58