Feeling Full Not the Only Key To Obesity

Newswise — By converting the extra seven billion pounds of fat American adults carry around their bodies, the population of the world could be fed for two days, or the state of California could be fed for a year. So explains Dr. Keith Garleb, a researcher with Abbott Laboratories, speaking here at the Institute of Food Technologists and its Annual Meeting and Food Expo, July 12-16. The focus of Garleb and other researchers in the food industry is ingredients that might increase satiety—a person's feeling of fullness—and aid in the obesity epidemic, specifically calcium and fiber.

Several studies indicate higher calcium intake relates to a lower BMI explained Dr. Susan Lawlor, a researcher with Marigot in Ireland. Researchers speculate that a low calcium diet drives up hormone levels which tells the kidneys to increase vitamin D production which stimulates fatty acid syntheses, reduces lipolysis and generally contributes to fat storage.

"Are we being naïve when we think that calcium could be the magic ingredient?" asked Lawlor. "Are people who eat more dairy more health conscious?" The evidence does support a relationship between calcium and weight management, explains Lawlor, but in her opinion energy balance, or the amount of calories taken in and calories expended, is the key to weight management.

Other studies show dietary fiber intake is inversely associated with BMI " the higher the fiber intake, the lower the BMI. Researchers believe dietary fiber suppresses appetite by contributing to a feeling of fullness, delays stomach emptying and slows rate of absorption in the small intestine.

Other researchers are working to add different fibers, specifically viscous and fermentable fibers, to meal replacement drinks, cereal and other food products. "We hope to provide enough feeling of fullness so that people won't eat between meals, and control their hunger," says Garleb. "We need to provide enough benefit so that people can stick to weight management programs." The Institute of Food Technologists Annual Meeting and Food Expo is the world's largest annual food science and ingredient conference, delivering comprehensive, cutting-edge research and opinion from food science-, technology-, marketing- and business-leaders. Now in it's 64th year, the IFT Annual Meeting and Food Expo attracted 19,565 attendees and 950 exhibiting companies.

The 2005 convention is July 16-20 in New Orleans.