Effect of Rye Bread Breakfasts on Eight Hour Satiety Ratings

Effect of Rye Bread Breakfasts on Subjective Hunger and Satiety

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.

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.

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