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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.
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.
Allocation: Randomized, Endpoint Classification: Efficacy Study, Intervention Model: Crossover Assignment, Masking: Single Blind (Subject), Primary Purpose: Prevention
Effect of breakfasts with whole vs milled rye kernels on appetite
Swedish University of Agricultural Sciences
Published on BioPortfolio: 2014-08-27T03:16:54-0400
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Natural recurring desire for food. Alterations may induced by APPETITE DEPRESSANTS or APPETITE STIMULANTS.
Physiologic mechanisms which regulate or control the appetite and food intake.
Agents that are used to decrease appetite.
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