Thylakoids come from green leaves, not from outer space or
from the lab of a mad scientist. Thylakoids are making headlines as a natural
appetite suppressant, but before you buy into the idea that they can help you
with your weight, wait – take a look at the fine print to Thylakoid Magic.
Green-Eyed Insight on
Appetite Suppressants:Thylakoids
Food Science in the News - Oct 23rd, 2013
The Findings
This is what you'll see in the headlines:
"Thylakoids
are natural appetite suppressants; they promote weight loss by controlling
hunger hormones"
"Eat greens and Lose Weight"
The Research
Notice how scientific studies have very descriptive titles. That's pretty typical in the science-world because scientists know some people
will only read the title of the paper it took them 3+ years to write and
publish:
Supplementation by thylakoids to a high carbohydrate meal
decreases feelings of hunger, elevates CCK levels and prevents postprandial
hypoglycaemia in overweight women
The Details
Overweight women (not lean, healthy people with their
appetites in check and no weight to lose) were given a high-carb breakfast. The
women who had thylakoid powder mixed into their blackcurrant jam (henceforth
"special jam") had decreased feelings of hunger and elevated CCK
levels. CCK is the "satiety hormone" so an increase in CCK helps you
feel fuller, longer.
This study was single-blind, meaning the scientist knew which
women got the "special jam". This study was also randomized, meaning every patient got the chance to eat the "special
jam" one morning and the normal jam the other morning, but not every women
got the special jam first. This is important because it eliminates "First
Position Bias". In other words, after you've been through Day One of the
study, you know what to expect on Day Two. That might affect your answers on
a "How Hungry Are You" survey or change your actions the night before you're
supposed to report for the study.
The Bad Assumptions
The following statements are common in studies like these,
but closer inspection shows they are more flash than substance, leading to
confused consumers and frustrated food scientists: