title: Effect of two bakery products on short-term food intake and gut-hormones in young adults: a pilot study.
abstract: The aim of this study is to compare the effect of conventional bread and a whole grain bread on appetite and energy intake, satiety and satiety gut-hormones. A randomized controlled crossover pilot study was carried out in 11 university students (age: 18.7 ± 0.9 years; body mass index: 22.7 ± 2.7 kg/m(2)). Participants consumed two different mid-morning cereal-based snacks, including a conventional or whole grain bread. Two testing days were completed, including satiety questionnaires, blood sampling and consumption of standardized breakfast, mid-morning test-snacks and ad libitum lunch. Several gut-hormones were analysed and satiation was assessed using Visual Analogue Scale scores. The consumption of whole grain bread increased satiety perception, decreased the remained energy intake during the testing day, and decreased the postprandial response of peptide YY, compared with conventional bread (p < 0.005). These data suggest that the consumption of whole grain bread might be a useful strategy to improve satiety.
authors.affiliation: a GENUD (Growth, Exercise, Nutrition and Development) Research Group, Facultad De Ciencias De La Salud, Instituto Agroalimentario De Aragón (IA2), Instituto De Investigación Sanitaria Aragón (IIS Aragón), Centro De Investigación Biomédica En Red De Fisiopatología De La Obesidad Y Nutrición (CIBERObn) , Universidad De Zaragoza , Zaragoza , Spain ;
authors.forename: A M
authors.initials: AM
authors.lastname: Santaliestra-Pasías
authors.affiliation: b Department of Nutrition Food Science and Physiology , Centre for Nutrition Research University of Navarra , Pamplona , Spain ;
authors.forename: M
authors.initials: M
authors.lastname: Garcia-Lacarte
authors.affiliation: c Department of Biochemistry and Molecular Biology II , Institute of Nutrition and Food Technology, University of Granada , Granada , Spain.
authors.forename: M C
authors.initials: MC
authors.lastname: Rico
authors.affiliation: c Department of Biochemistry and Molecular Biology II , Institute of Nutrition and Food Technology, University of Granada , Granada , Spain.
authors.forename: C M
authors.initials: CM
authors.lastname: Aguilera
authors.affiliation: a GENUD (Growth, Exercise, Nutrition and Development) Research Group, Facultad De Ciencias De La Salud, Instituto Agroalimentario De Aragón (IA2), Instituto De Investigación Sanitaria Aragón (IIS Aragón), Centro De Investigación Biomédica En Red De Fisiopatología De La Obesidad Y Nutrición (CIBERObn) , Universidad De Zaragoza , Zaragoza , Spain ;
authors.forename: L A
authors.initials: LA
authors.lastname: Moreno
mesh_terms: D000293:Adolescent; D001066:Appetite / Q000502:physiology*; D015992:Body Mass Index; D001939:Bread; D004040:Dietary Carbohydrates / Q000008:administration & dosage / Q000032:analysis; D004041:Dietary Fats / Q000008:administration & dosage / Q000032:analysis; D004043:Dietary Fiber / Q000008:administration & dosage / Q000032:analysis; D004044:Dietary Proteins / Q000008:administration & dosage / Q000032:analysis; D002149:Energy Intake; D005260:Female; D005511:Food Handling; D005749:Gastric Inhibitory Polypeptide / Q000097:blood; D005768:Gastrointestinal Hormones / Q000097:blood*; D054439:Ghrelin / Q000097:blood; D052216:Glucagon-Like Peptide 1 / Q000097:blood; D006801:Humans; D007328:Insulin / Q000097:blood; D008297:Male; D015596:Nutrition Assessment; D010191:Pancreatic Polypeptide / Q000097:blood; D019894:Peptide YY / Q000097:blood; D010865:Pilot Projects; D019518:Postprandial Period; D012527:Satiation / Q000502:physiology*; D062410:Snacks; D000067348:Whole Grains; D055815:Young Adult
chemical_list: D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004043:Dietary Fiber; D004044:Dietary Proteins; D005768:Gastrointestinal Hormones; D054439:Ghrelin; D007328:Insulin; D019894:Peptide YY; D005749:Gastric Inhibitory Polypeptide; D010191:Pancreatic Polypeptide; D052216:Glucagon-Like Peptide 1
keywords: Dietary fibre; energy intake; ghrelin; peptide YY; satiety; whole grain