为什么吃了燕麦片会觉得格外饱_BEC初级作文

为什么吃了燕麦片会觉得格外饱

The study Rebello and colleagues recently authored looked at instant oatmeal, old-fashioned oatmeal and Honey Nut Cheerios and measured each food’s viscosity and effect on satiety. (I should note that though Rebello works for the Pennington Biomedical Research Center, the study was a collaborative effort with researchers from PepsiCo R&D Nutrition and was funded by PepsiCo R&D Nutrition’s Quaker Oats Center of Excellence.)

The researchers found that instant oatmeal improved several measures of satiety, or the feeling of fullness, over a four-hour period more than Honey Nut Cheerios did. Old-fashioned oatmeal improved one measure of satiety when compared to Honey Nut Cheerios. As might be expected, the study found that instant oatmeal had greater initial and subsequent viscosity compared to Honey Nut Cheerios. Old-fashioned oatmeal had greater subsequent viscosity but not higher initial viscosity, which could explain why it was less effective at promoting fullness.

Viscosity of oatmeal or cereal appears to be a key player in promoting fullness, so my next question was naturally about what determines differences in viscosity.

“Viscosity is generated by the particular fiber in oatmeal, which is called β-glucan,” said Rebello, who is a research dietitian. “The fiber is affected by the manner in which it is processed.”

Ready-to-eat oat-based cereals, instant oatmeal and old-fashioned oatmeal are processed differently, which can lead their β-glucan to have a different structure and result in a different viscosity.