title: Whole grain rye breakfast - sustained satiety during three weeks of regular consumption.
abstract: Whole grain rye products have previously been shown to increase feelings of satiety for up to 8h after intake under standardized conditions. This study was set out to investigate the sustainability of the satiating effect after regular consumption of breakfast meals with whole grain rye porridge or refined wheat bread. The study was randomized, cross-over and double-blind. Healthy subjects (n=24) were randomly assigned to daily consumption of iso-caloric standardized breakfast meals with whole grain rye porridge or refined wheat bread for two 3-wk phases, separated by a wash out of 3-4weeks. Each intervention phase had 3 scheduled visit days (days 1, 8 and 22) when appetite ratings (hunger, satiety and desire to eat) were registered for 24h at standardized conditions. Orocecal transit time (salicylazosulfapyridine/sulfapyridine method) and breath hydrogen as an indicator of colonic fermentation were measured at day 8 of each 3-wk phase in a subgroup (n=16). To investigate effects of breakfast on free-living food intake, 3-day weighed food diaries were self-registered during both intervention phases. Whole grain rye porridge breakfast resulted in higher ratings of satiety and lower hunger and desire to eat during 4h post consumption compared to refined wheat bread breakfast (p<0.001). This effect was sustained throughout the 3-wk study phases. Unlike previous studies, the effects did not persist into the afternoon (4-8h). The orocecal transit times after consumption of both breakfasts were similar and in the range of 5-6h. The rye porridge resulted in high levels of breath hydrogen 4-8h after intake, showing extensive colonic fermentation. This was however not related to any changes in appetite during this time-period. There were no significant differences in self-reported macronutrient- and energy intake between diets. This study shows that the satiating effect of rye persists after repeated daily consumption for up to three weeks. Clinicaltrials.gov Identifier: NCT01117363.
authors: Department of Food Science, Swedish University of Agricultural Sciences, P.O. Box 7051, SE-750 07 Uppsala, Sweden. Hanna.Isaksson@lmv.slu.se
authors: Hanna
authors: H
authors: Isaksson
authors: Isabella
authors: I
authors: Tillander
authors: Roger
authors: R
authors: Andersson
authors: Johan
authors: J
authors: Olsson
authors: Helena
authors: H
authors: Fredriksson
authors: Dominic-Luc
authors: DL
authors: Webb
authors: Per
authors: P
authors: Åman
mesh_terms: D000293:Adolescent; D000328:Adult; D000704:Analysis of Variance; D001066:Appetite; D018592:Cross-Over Studies; D004043:Dietary Fiber / Q000008:administration & dosage; D004311:Double-Blind Method; D002149:Energy Intake / Q000502:physiology*; D005260:Female; D005285:Fermentation; D005500:Follow-Up Studies; D006801:Humans; D006815:Hunger / Q000502:physiology; D006859:Hydrogen / Q000378:metabolism; D008297:Male; D008875:Middle Aged; D012275:Oryza; D012527:Satiation; D013427:Sulfapyridine / Q000378:metabolism; D012460:Sulfasalazine / Q000378:metabolism; D013997:Time Factors; D055815:Young Adult
chemical_list: D004043:Dietary Fiber; D012460:Sulfasalazine; D006859:Hydrogen; D013427:Sulfapyridine