How high-fibre foods make people feel fuller


High fibre foods

Researchers at Imperial College London have discovered how foods with a higher fibre content keep us feeling more satiated.

In a study published today, researchers at Imperial have found that a higher-fibre diet stimulates the release of a key appetite-reducing hormone, in the ileum, part of the small intestine.

Peptide Tyrosine Tyrosine (PYY), which is known to reduce appetite and food intake, was released in greater quantities from ileal cells when people ate a diet that was higher in fibre.

The ileum, the longest part of the small intestine, plays an important role in appetite regulation by secreting enzymes and hormones, but little has been known about how it interacts with different types of food until now.

The researchers also identified some of the key metabolites – small molecules resulting from the breakdown of foods – that caused the release of PYY, leading to the intriguing possibility that in future, foods could be designed to inhibit hunger.

“We now understand how dietary fibre is associated with lower levels of hunger, compared to a low fibre diet, and that certain fibres and amino acids stimulate PYY. " Dr Aygul Dagbasi School of Metabolism, Digestion and Reproduction

 In the study, a small group of healthy volunteers were asked to consume a variety of different meals, including high and low fibre foods such as apples, chickpeas, carrots, sweets and white bread, over a period of four days. They were fitted with nasoendoscopic tubes- flexible tubes going down into their small intestine. This enabled the researchers to take samples of ‘chyme’ – the substance produced in the ileum – before and after the participants ate meals.

 As well as finding that the environment inside the ileum was far more responsive to fasting and feeding than previously thought, the research team found that foods that were higher in fibre altered the microbiome and stimulated the release of PYY from ileal cells more than the lower fibre foods did.

This was true even when the higher fibre foods were broken down in structure - for example, pureed chickpeas or apple juice.

Molecules such as stachyose and the amino acids tyrosine, phenylalanine, aspartate and asparagine, commonly found in foods such as beans, cheese, meat and poultry, were all found to contribute to the release of PYY.

Dr Aygul Dagbasi from Imperial’s school of Metabolism, Digestion and Reproduction and a lead author of the research, said: said: “We now understand how dietary fibre is associated with lower levels of hunger, compared to a low fibre diet, and that certain fibres and amino acids stimulate PYY. For example, oats and legumes have high amounts of fibre and they are a good source of protein, so are good foods to promote satiety.”

Designing healthier diets

The sites deep within the human gastrointestinal tract are difficult to access, so this study represents a step forward in scientists’ understanding of the ileum’s role.

Imperial’s Professor Gary Frost, who co-led the study, explains: “Our study not only gave more detail on how the ileum constantly changes in response to fasting and feeding, but also has implications for designing healthier diets. If we can find ways to deliver certain foods to the right parts of the intestine, that might help people who are struggling with their weight, giving them more appetite control and helping them to comply with diets.”

The study was funded by the UKRI’s Biotechnology and Biological Sciences Research Council, by Nestle Research, and Sosei Heptares, and carried out at the National Institute for Health and Care Research (NIHR) Imperial Clinical Research Facility. Imaging was carried out at Charing Cross Hospital, Imperial College NHS Healthcare Trust.


The paper: ‘Diet shapes the metabolite profile in the intact human ileum which impacts PYY releaseby Aygul Dagbasi, Gary Frost et al, is published in Science Translational Medicine on 19 June 2024.

Image credit: Shutterstock



Samantha Rey

Samantha Rey
Communications Division


NIHR-Imperial-BRC, Diet
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