title: Wholemeal bread and satiety.
abstract: Ten normal volunteers were offered unlimited amounts of bread, butter and jam at midday on four successive Tuesdays: on two days the bread was white (70 per cent extraction flour) and on the other two days it was wholemeal (100 per cent extraction flour). Contrary to previous reports, there was no significant effect of the type of bread on the quantity or type of nutrient intake at the meal, or in the subsequent 24 hours.
mesh_terms: D000328:Adult; D001939:Bread; D002079:Butter; D004041:Dietary Fats; D004043:Dietary Fiber / Q000494:pharmacology; D004044:Dietary Proteins; D004435:Eating; D002149:Energy Intake; D005260:Female; D005433:Flour; D006801:Humans; D008297:Male; D008875:Middle Aged; D012527:Satiation; D014908:Triticum
chemical_list: D004041:Dietary Fats; D004043:Dietary Fiber; D004044:Dietary Proteins; D002079:Butter