1Canadian Centre for Functional Medicine, Coquitlam, British Columbia, Canada; 2Faculty of Land and Food Systems and Food, Nutrition and Health Program, University of British Columbia, Vancouver, British Columbia, Canada; 3Faculty of Kinesiology and Department of Biochemistry and Molecular Biology, University of Calgary, Calgary, Alberta, Canada; 4Factors Group Research & Development, Burnaby, British Columbia, Canada and 5InovoBiologic, Calgary, Alberta, Canada Introduction: Dietary factors that help control perceived hunger might improve adherence to calorie-reduced diets. Objectives: The objective of the study was to investigate the effect of supplementing a three-day, low-calorie diet with PolyGlycopleX (PGX), a highly viscous fibre, on subjective ratings of appetite compared with a placebo. Methods: In a double-blind crossover design with a 3-week washout, 45 women (aged 38±9 years, body mass index 29.9±2.8 kgm 2) were randomised to consume a 1000-kcal per day diet for 3 days, supplemented with 5 g of PGX or placebo at each of breakfast, lunch and dinner. Subjective appetite was assessed using 100mm visual analogue scales that were completed daily before, between and after consumption of meals. Results: Thirty-five women completed the study. Consumption of PGX compared with placebo led to significantly lower mean area under the curve for hunger on day 3 (440.4 versus 375.4; P¼0.048), prospective consumption on day 3 (471.0 versus 401.8; P¼0.017) and the overall 3-day average (468.6 versus 420.2; P¼0.026). More specifically, on day 3 PGX significantly reduced total appetite, hunger, desire to eat and prospective consumption for 2.5 and 4.5 h after lunch and before dinner times, with hunger also being reduced 2.5 h after dinner (Po0.05). Conclusion: The results show that adding 5 g of PGX to meals during consumption of a low-calorie diet reduces subjective ratings of prospective consumption and increases the feelings of satiety, especially during afternoon and evening. This highly viscous polysaccharide may be a useful adjunct to weight-loss interventions involving significant caloric reductions. Nutrition and Diabetes (2011) 1, e22; doi:10.1038/nutd.2011.18; published online 12 December 2011
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