Do oyster mushrooms increase the feeling of satiety?

Researchers at the University of Bonn seek participants for obesity study

Edible mushrooms contain little fat but plenty of protein and are also rich in beta-glucans and soluble fiber. They are thought to have health benefits and may contribute to a greater feeling of satiety. These properties could be an approach for people with severe overweight (obesity). Nutrition scientists at the University of Bonn now want to study this in more detail. Overweight adults can participate in the study.

Overweight, including obesity, affects almost 60 percent of adults in Germany. Obesity is linked to a number of other diseases that increase the risk of cardiovascular disease. For prevention, it can be helpful to consume foods that provide little energy while being particularly filling. Due to their very good swelling properties, the beta-glucans contained in edible mushrooms could delay gastric emptying and thus have a favorable effect on satiety.

For the study, the team led by Sabine Ellinger from the Human Nutrition Department at the Institute of Nutrition and Food Sciences at the University of Bonn is urgently looking for overweight or obese adults who will eat a standardized meal - once enriched with oyster mushroom powder and once without enrichment - on two study days in the morning. Blood samples are taken beforehand and in the four hours afterward, and gastric emptying is measured via breath samples. In addition, there are questionnaires on appetite sensations and mood or motivation. Four hours after the meal, participants can eat as much pizza as they want until they are full. The time required is two mornings of around five hours each. The study is taking place at the University of Bonn’s Poppelsdorf campus.

Participation requirements include being overweight or obese (BMI = 25 kg/m2), not smoking and no diseases of the gastrointestinal tract. Whether the participation criteria are met will be clarified in advance. In addition to an expense allowance of 70 euros for full participation in the study, participants receive a free check of their nutritional status.

If you are interested, please contact Jana Johnen or Sabine Ellinger at the Institute of Nutrition and Food Sciences, Chair of Human Nutrition.