Effects of whole grain rye crisp bread for breakfast on appetite and energy intake in a subsequent meal: two randomised controlled trails with different amounts of test foods and breakfast energy content
Forsberg T, Åman P, Landberg R
Nutrition journal · 18 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Randomized controlled trial (indexed by PubMed)
- Studied in
- People
- Main outcome
- No health outcome
- Intake measured by
- Food provided by researchers
Who paid for it
- Funding
- Industry funded
- University or hospital
- Sveriges Lantbruksuniversitet
- Authors
- At least one author declares a financial tie to industry
Based on 1 listed funder(s) and full-text disclosure statement.
Publication
- Published
- 2014-03-25 · Nutr J · vol. 13 · issue 1 · p. 26
- Publisher
- BioMed Central
- Cited
- 35 citations · more than 92% of similar papers · 3.4× the field average
- Impact
- Top 10% most cited in its field
- References
- 40 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Food composition and properties · Muscle metabolism and nutrition · Sensory Analysis and Statistical Methods
- Keywords
- Appetite, Meal, Medicine, Breakfast cereal, Food science, Clinical nutrition, Whole grains, Visual analogue scale, White rice, Animal science, Physical therapy, Biology, Internal medicine
- MeSH
- humans, triticum, cross-over studies, hunger, appetite, satiation, energy intake, bread, dietary fiber, adult, middle aged, female, male, breakfast, secale
3 authors
From SE
- Tina ForsbergSwedish University of Agricultural Sciences
- Per ÅmanSwedish University of Agricultural Sciences
- Rikard Landberg · correspondingSwedish University of Agricultural Sciences
Abstract
Background
Fibre-rich rye products have been shown to have superior effects on self-reported appetite compared to white wheat bread and some studies have shown lower energy intake after subsequent meal. The aim of the present study was to evaluate the effects of whole grain rye crisp bread (RB) versus refined wheat bread (WB) on appetite in two studies using different portion sizes and total energy intakes.
Methods
Two randomised cross-over pre-load studies were conducted in 20 and 21 subjects, respectively. Appetite was rated by visual analogue scale (VAS) for 4 h. In both studies, participants were 39 ± 14 years old and had BMI 23 ± 3. The studies differed in terms of energy content of the breakfasts and proportion of energy from the treatment product as well as amount of test products. Differences between treatments within the two studies were evaluated using mixed models with repeated measures appropriate for cross-over designs.
Results
In Study one, hunger and desire to eat were significantly lower (P < 0.05) after RB compared with WB, but there were no difference for fullness or difference in energy intake at lunch served ad libitum. In Study two, the portion size was lower than in Study one and the test product constituted a larger proportion of the breakfast. Fullness was significantly higher after RB compared with WB (P < 0.05) and hunger, desire to eat as well as energy intake at lunch were significantly lower (P < 0.05).
Conclusions
Whole grain rye crisp bread caused lower self-reported hunger, higher fullness and less desire to eat compared to refined wheat bread. It also led to a lower energy intake after an ad libitum lunch. Results were stronger and/or more consistent when the test meal portion was smaller and accounted for a larger proportion of the total energy intake of the breakfast.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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