Effect of rye bread breakfasts on subjective hunger and satiety: a randomized controlled trial.

ABSTRACT:

Background

Several studies report that dietary fibre from different sources promotes the feeling of satiety and suppresses hunger. However, results for cereal fibre from rye are essentially lacking. The aim of the present study was to investigate subjective appetite during 8 h after intake of iso-caloric rye bread breakfasts varying in rye dietary fibre composition and content.

Methods

The study was divided into two parts. The first part (n = 16) compared the satiating effect of iso-caloric bread breakfasts including different milling fractions of rye (bran, intermediate fraction (B4) and sifted flour). The second part (n = 16) investigated the dose-response effect of rye bran and intermediate rye fraction, each providing 5 or 8 g of dietary fibre per iso-caloric bread break

SUBMITTER: Isaksson H 

PROVIDER: S-EPMC2744918 | biostudies-literature | 2009 Aug

REPOSITORIES: biostudies-literature