Obesity
Conditions
Keywords
Rye bread satiety breakfast
Brief summary
The aim of the present study was to investigate subjective appetite during 8 hours after intake of iso-caloric rye bread breakfasts varying in dietary fiber composition and content.
Detailed description
Energy-dense foods that require little effort to consume and that are rapidly digested may cause passive over-consumption by failure to provide a feeling of fullness corresponding to the energy content. A diet that is predominantly based on such foods may lead to overweight. It is therefore important to identify properties of foods that facilitate energy balance by creating a high satiety per calorie. A number of studies have confirmed that foods naturally rich in dietary fiber promote the feeling of fullness and reduce hunger in the short term.
Interventions
OTHERRye bread breakfast
A randomised, within-subject comparison design was used. Appetite (hunger, satiety and desire to eat) was rated regularly from just before breakfast at 08:00 until 16:00. Amount, type and timing of food and drink intake during the study period were standardised.
OTHERwheat bread based breakfast
Reference wheat bread breakfast
Sponsors
Lantmännen R&D
Good Food Practice, Sweden
Swedish University of Agricultural Sciences
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
PREVENTION
Masking
SINGLE (Subject)
Eligibility
Sex/Gender
ALL
Age
20 Years to 60 Years
Healthy volunteers
Yes
Inclusion criteria
* age between 20 and 60 years * body mass index (BMI) 18-27 kg/m2 * a habit of consuming breakfast, lunch and dinner everyday * fasting plasma glucose 4.0-6.1 mmol/L * haemoglobin (Hb) in men 130-170 g/L, in women 120-150 g/L * thyroid-stimulating hormone (TSH) 0.3-4.0 mlE/L * willingness to comply with the study procedures
Exclusion criteria
* intake of medicine likely to affect appetite or food intake * any medical condition involving the gastrointestinal tract * eating disorder * smoking * consumption of more than three cups of coffee per day * change in body weight of more than 10% three months prior to screening * consumption of any restricted diet such as vegan, gluten-free, slimming etc. * pregnancy, lactation or wish to become pregnant during the study period
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Subjective satiety, hunger and desire to eat | During 8 hours after intake of test meal |
Countries
Sweden
Outcome results
None listed