title: Appetite and food intake after consumption of sausages with 10% fat  and added wheat or rye bran.
abstract: The use of dietary fibers as fat-replacers in sausages gives less energy-dense and thereby healthier foods. Also, dietary fibers have been shown to induce satiety. The objectives of this study were to investigate if appetite sensations and energy intake was affected by (1) addition of dietary fibers to sausages, (2) type of dietary fibers and (3) the food matrix of the dietary fibers. In this randomized cross-over study 25 young men were served four test meals; wheat bran sausages, rye bran sausages, rye bran bread and wheat flour sausages. The test meals were served as breakfast after an overnight fast. Appetite sensations were evaluated by visual analogue scales (VAS) assessed every 30 min for 240 min followed by an ad libitum lunch meal where energy intake was calculated. Both rye bran and wheat bran sausages increased satiety (P < 0.01) and fullness (P < 0.02) and decreased hunger (P < 0.001) and prospective consumption (P < 0.001) compared to wheat flour sausages. Furthermore, rye bran sausages increased satiety (P < 0.05) and fullness (P < 0.02) and decreased prospective consumption (P < 0.01) compared to rye bran bread. No differences in subsequent energy intake were observed. In conclusion, wheat and rye bran added to sausages decreased appetite sensations and thereby has a potential added health benefit beyond the role as fat-replacer. The satisfying effect of dietary fibers appears to be more pronounced when added to sausages than when added to bread, stressing the importance of food matrix and food processing.
authors: Stine
authors: S
authors: Vuholm
authors: Louise Margrethe
authors: LM
authors: Arildsen Jakobsen
authors: Karina
authors: K
authors: Vejrum Sørensen
authors: Ursula
authors: U
authors: Kehlet
authors: Anne
authors: A
authors: Raben
authors: Mette
authors: M
authors: Kristensen
mesh_terms: D000328:Adult; D001066:Appetite / Q000187:drug effects*; D001939:Bread; D062408:Breakfast; D018592:Cross-Over Studies; D004041:Dietary Fats / Q000008:administration & dosage*; D004043:Dietary Fiber / Q000494:pharmacology*; D004435:Eating / Q000187:drug effects*; D002523:Edible Grain; D002149:Energy Intake / Q000187:drug effects; D019358:Fat Substitutes / Q000008:administration & dosage / Q000494:pharmacology*; D006801:Humans; D006815:Hunger; D008297:Male; D008461:Meat Products; D011446:Prospective Studies; D012528:Satiety Response / Q000187:drug effects; D012434:Secale; D014908:Triticum; D055815:Young Adult
chemical_list: D004041:Dietary Fats; D004043:Dietary Fiber; D019358:Fat Substitutes