Cioffi, Iolanda
(2015)
EVALUATION OF DIFFERENT TYPES OF PASTA DI GRAGNANO ON APPETITE REGULATION AND METABOLIC PROFILE.
[Tesi di dottorato]
| Tipologia del documento: |
Tesi di dottorato
|
| Lingua: |
English |
| Titolo: |
EVALUATION OF DIFFERENT TYPES OF PASTA DI GRAGNANO ON APPETITE REGULATION AND METABOLIC PROFILE |
| Autori: |
| Autore | Email |
|---|
| Cioffi, Iolanda | iolanda.cioffi@gmail.com |
|
| Data: |
Marzo 2015 |
| Numero di pagine: |
89 |
| Istituzione: |
Università degli Studi di Napoli Federico II |
| Dipartimento: |
Medicina Clinica e Chirurgia |
| Scuola di dottorato: |
Medicina preventiva, pubblica e sociale |
| Dottorato: |
Scienze dell'alimentazione e della nutrizione |
| Ciclo di dottorato: |
27 |
| Coordinatore del Corso di dottorato: |
| nome | email |
|---|
| Contaldo, Franco | contaldo@unina.it |
|
| Tutor: |
| nome | email |
|---|
| Pasanisi, Fabrizio | [non definito] |
|
| Data: |
Marzo 2015 |
| Numero di pagine: |
89 |
| Parole chiave: |
Appetite, Whole-grain Pasta, Energy Expenditure |
| Settori scientifico-disciplinari del MIUR: |
Area 06 - Scienze mediche > MED/49 - Scienze tecniche dietetiche applicate |
[error in script]
[error in script]
| Depositato il: |
08 Apr 2015 09:30 |
| Ultima modifica: |
13 Apr 2016 01:00 |
| URI: |
http://www.fedoa.unina.it/id/eprint/10114 |
| DOI: |
10.6092/UNINA/FEDOA/10114 |
Abstract
Among cereal products, pasta is widely consumed in Italy, particularly in the south, where it represents the main source of resistant starch. Pasta has a low glycemic index (GI), in particular whole grain pasta (WGP) is a good source of dietary fiber and bioactive compounds. This thesis, investigated the effect of different types of pasta meal, including a mixed meal with pulses, on appetite regulation and glucose response, with special attention on the effect of WGP on satiation, satiety and food intake. Two research projects, in Italy and Denmark, were performed, by which we tested different types of pasta made in Gragnano and classified as Protect Geographical Indication (PGI).
First, we observed that WGP increased feeling of satiety and decreased hunger sensation compared to other types of pasta analyzed in the thesis. In addition, WGP influenced meal-induced thermogenesis (MIT) and fullness, suggesting a relation between appetite and MIT. However, the post-prandial metabolic profile was not influenced as well as gut hormones.
Second, we compared WGP with refined grain pasta (RGP) and we found that WGP resulted in an early increase in breath hydrogen excretion, suggesting that colonic fermentation might be a possible link between satiety and WGP intake. Overall, WGP did not affect food intake both within and at the subsequent meal, however, interesting sex-based difference was found.
In conclusion, the results strongly showed the beneficial effect of WGP on appetite, nevertheless, further investigation are needed in order to better define the mechanism of actions.
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