(P31-024-23) Effects of a Dietary Supplement Focused on Blood Glucose Control To Assist in Weight Management That Impacts Appetite, Hunger, and Satiety

Objectives: Weight management is influenced by many factors. Consumers look for dietary supplements that can help modulate glucose/carbohydrates to ultimately impact appetite and satiety. The objective of this study was to deliver a mix-in powder that contained a Morus alba (mulberry) leaf water extract (MLE), hydrolyzed guar gum (HG), and chromium (Cr) and determine the effects on subjective responses related to satiety and hunger.

Methods: Eighteen participants (3 females and 15 males) between the age of 18-55y with BMI between ≥27.5 and ≤40kg/m² consumed an unflavored mix-in powder blend containing MLE [1,250mg std to 1% 1-deoxynojirimycin (DNJ), HG (2g delivering 1.79g fiber) and Cr (200μg of Cr picolinate)] for 30d. Participants completed questionnaires (using ordinal scale) 2h after lunch at baseline, 14d, and 30d. The questionnaires included questions regarding hunger, fullness, desire to eat, thirst, desire to eat something sweet or salty, desire to sleep, energy, etc. A secondary outcome was body weight changes at 30d. Comparisons were made using a Wilcoxon Signed-Rank nonparametric analysis procedure. P-value < 0.05 were considered statistically significant.

Results: Significant differences were noted between baseline and end of study for hunger, desire to eat, amount of food that could eat, desire to eat something sweet, salty, and savory (p-value < 0.05) while feeling of fullness, thirsty, feeling of sleepiness, physically energetic, mental alertness, and feeling of nauseousness were not different. Average weight change of -0.8 lbs at 30d with the range -0.5 lbs to -6.5 lbs at 30d in 8 subjects. Ten subjects stayed the same or gained weight (range +0.0 lbs to +3.2 lbs).

Conclusions: Participants consuming the mix-in powder experienced a significant reduction in various aspects of hunger and satiety over 30d. Average weight change of participants was -0.8 lbs +/- 2.8 lbs (Std Dev) and the mixture significantly reduced hunger, desire to eat, and sweet/salt/savory cravings. It appears the blend modulated various feelings related to hunger and satiety. Further research is needed to elucidate the mechanism, presumably by modulating glucose/carbohydrate levels, and a prospective, randomized, clinical study is warranted.

Funding Sources: NSE Products, Inc.