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 citas
Etiquetas de revisión
Vínculos de autores con la industriaAlimentación controladaFinanciado por la industriaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Sin resultado de salud
- Consumo medido con
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiado por la industria
- Universidad u hospital
- Sveriges Lantbruksuniversitet
- Autores
- Al menos un autor declara un vínculo económico con la industria
Según 1 financiador declarado y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2014-03-25 · Nutr J · vol. 13 · número 1 · pág. 26
- Editorial
- BioMed Central
- Citado
- 35 citas · más que el 92% de estudios similares · 3.4× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 40 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Food composition and properties · Muscle metabolism and nutrition · Sensory Analysis and Statistical Methods
- Palabras clave
- 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 autores
- Tina Forsberg🇸🇪Swedish University of Agricultural Sciences
- Per Åman🇸🇪Swedish University of Agricultural Sciences
- Rikard Landberg🇸🇪 · autor de correspondenciaSwedish University of Agricultural Sciences
Resumen
El texto original del estudio, en el idioma en que se publicó.
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.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
Confianza de la comunidad
Cargando…
¿Cuánto confías en los hallazgos de este estudio?
Comentarios
¿Algo está mal aquí?
Señala este estudio si su información, etiquetas o financiación parecen incorrectas. Un editor revisa cada señalamiento.
Información educativa sobre investigación publicada. No es consejo médico ni una recomendación para empezar o dejar nada.