NCSF Sport Nutrition Specialist Certification Practice Test – Complete Exam Prep

The component in soluble fiber that contributes to satiety is primarily its ability to retain water. When soluble fiber absorbs water, it swells and forms a gel-like substance in the digestive tract. This gel slows down digestion and the absorption of nutrients, leading to a prolonged feeling of fullness or satiety. As a result, individuals may consume fewer calories overall because they feel satisfied for an extended period after eating.

While bulkiness also plays a significant role in the satiety effect, it is primarily the ability of soluble fiber to absorb water and form a gel that enhances the sensation of fullness. This gel can effectively stretch the stomach, signalling to the brain that there is food present, thus reducing hunger and possibly aiding in weight management.

Increased motility refers to the speed at which food moves through the digestive system, and while it is important for digestive health, it does not directly contribute to the sensation of fullness that keeps a person satisfied for longer. Protein binding is not a characteristic of soluble fiber and doesn’t contribute to satiety in the same way that water retention does.