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Appetite Profile After Intake of Rye Breakfast Meal

2014-08-27 03:16:54 | BioPortfolio

Summary

Food structure influence metabolic response including appetite. Whole grain foods include a wide range of products; cracked or cut kernels, rolled flakes or milled to flour and used in foods such as breads, breakfast cereals and pasta.

Description

The aim of the present study was to investigate if rye grain structure influence perceived appetite. A comparison of whole rye kernels and milled rye kernels were done in two study parts. In the first part the rye was served as porridge breakfasts and in the second one milled and whole kernels were included into bread breakfasts. In order to observe potential effects that would arise when the remains of the meal reaches the colon, the period of measurement was set to 8 h after intake of iso-caloric rye bread and rye porridge breakfasts.

A randomized, crossover design was used to compare the effects of iso-caloric breakfast meals on subjective appetite during 8 h after consumption.

Study Design

Allocation: Randomized, Endpoint Classification: Efficacy Study, Intervention Model: Crossover Assignment, Masking: Single Blind (Subject), Primary Purpose: Prevention

Conditions

Obesity Prevention

Intervention

Effect of breakfasts with whole vs milled rye kernels on appetite

Status

Completed

Source

Swedish University of Agricultural Sciences

Results (where available)

View Results

Links

Published on BioPortfolio: 2014-08-27T03:16:54-0400

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