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Postprandial interventional study with tahini in healthy males: (Master thesis)

Κανέλλος, Παναγιώτης/ Kanellos, Panagiotis/ Τρόφιμα, Διατροφή και Μικροβίωμα

Food intake in humans is an essential physiological function coordinated by the gastrointestinal, endocrine, and nervous systems in order to maintain energy homeostasis. The feeding cycle includes the stages of hunger, satiation, and satiety. Although these terms imply that food intake regulation follows a stepwise process, this is not entirely accurate, as there is an intermeal period during which neither hunger nor fullness predominates. In the regulation of homeostasis, meal initiation results from a declining sense of satiety and increasing hunger during the postprandial period or following prolonged fasting. Sesame (Sesamum indicum L.) belongs to the Pedaliaceae family and is rich in high-quality fats, while also containing proteins, carbohydrates, dietary fiber, and lignans, which are important antioxidants, as well as tocopherols. Sesame paste, commonly known as tahini, is a semi-solid product made from 100% dehulled, roasted, and ground sesame seeds with the same nutritional value as sesame. The aim of the present master's thesis was to evaluate the effect of tahini consumption on gastrointestinal hormones associated with appetite and satiety as well as on subjective satiety in healthy male volunteers postprandially. Twenty healthy men participated in the study, with a mean age of 28 years and a mean BMI of 25.81 kg/m². Following a 12-hour fast, participants attended the laboratory, where blood samples were collected before (0 min) and at 60, 120, 180, and 240 min after the consumption of 50 g of tahini. Serum or plasma samples were isolated and analyzed for levels of gastric inhibitory polypeptide (GIP), glucagon-like peptide-1 (GLP-1), peptide YY (PYY), glicentin and ghrelin. Moreover, subjective sensations of appetite and satiety were assessed using visual analogue scales. Measurements of hematological and biochemical markers confirmed that all participants were healthy. A statistically significant decrease in plasma ghrelin levels (p=0.004) was observed 60 min after tahini consumption compared with baseline. In addition, statistically significant increases in GLP-1 and PYY levels (p<0.001) were observed 60 min after tahini consumption compared with time 0. No significant changes were detected in the other measured biomarkers. Furthermore, a statistically significant increase in feelings of fullness and statistically significant decreases in hunger, desire to eat additional food and the amount of additional food participants felt they could consume were observed 60 min postprandially compared with baseline. In conclusion, tahini consumption may help regulate postprandial hunger and satiety, making its incorporation into breakfast or a mid-morning snack a healthy and beneficial dietary choice.