Chicory in the fight against obesity
New research published in the British Journal of Nutrition shows that oligofructose (a carbohydrate-based dietary fiber extracted from chicory roots) has a significant influence on a person’s food and energy intake. The results of the study holds out the prospect for oligofructose being used as a sugar and fat substitute in the prevention and treatment of obesity.
The research was carried out by scientists at the University of Maastricht. Over a period of 13 days, the volunteers received either a placebo or a dose of oligofructose (either 5 grams or 8 grams twice daily). Their food intake was measured at the beginning and end of the trial period. After 13 days, the energy consumption of those taking the higher dose of oligofructose had decreased by 10%. Moreover, higher concentrations of the satiety hormones PYY and GLP-I were measured in the blood, while feelings of hunger and satiety remained the same.
Oligofructose can be extracted from chicory roots on an industrial scale. As it cannot be broken down by digestive enzymes it has the same impact in the bowel as dietary fibre. Due to its low caloric value it is ideal as a fat and sugar substitute in all kinds of food products. Use of this ingredient allows legitimate nutritional claims such as ‘reduced fat,’ ‘no sugar,’ or ‘high in fibre.’
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