Effects of a high fiber bread diet on weight loss in college-age males

Mickelsen, Olaf; Makdani, D; Cotton, Robert H.; Titcomb, S. T.; Colmey, John C.; Gatty, Ronald

doi:10.1093/ajcn/32.8.1703

Cited by 71 publications

(22 citation statements)

References 5 publications

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“…Mickelsen et al . (1979) added 24 g of cellulose to the bread that they fed daily to overweight college‐aged men for 1 month and compared with a control bread.…”

Section: Fibre and Satietymentioning

confidence: 99%

Dietary fibre and satiety

2007

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Dietary fibres have different physiological effects and provide a variety of health benefits, including satiety. They are thought to impact on satiation (the satisfaction of appetite during feeding that marks the end of eating and satiety (inhibition of hunger as a result of having eaten), because of their properties of adding bulk (satiation) and producing viscosity (satiety). Pre-absorptive factors, such as gastric distention, and the work and time required for chewing are important for satiation. For this reason, the bulking and textural properties of fibre make it an attractive ingredient for enhancing satiation. Adding bulk to the diet with fibre will also reduce the energy density of the diet. Satiety signals are generated both pre-and post-absorptively. Viscous soluble fibres may be useful because they prolong the intestinal phase of nutrient digestion and absorption. This means that there is a longer time over which the macronutrients can interact with the pre-absorptive mechanisms of satiation and satiety, as well as prolong the time course of postabsorptive signals. Diets low in energy and fat, such as those typically recommended for obese people, are poorly satiating. Adding fibre to low-calorie/low-fat foods may enhance satiety, but because weight-loss meals are low in energy and fat, satiety is likely to be short lasting. Not all dietary fibre has an impact on satiety. We review types of dietary fibre, whole foods that contain dietary fibre, and published studies on the effect of these fibres on satiety.

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“…Mickelsen et al . (1979) added 24 g of cellulose to the bread that they fed daily to overweight college‐aged men for 1 month and compared with a control bread.…”

Section: Fibre and Satietymentioning

confidence: 99%

Dietary fibre and satiety

2007

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“…In some trials investigating effects of mixed fibers on body weight when subjects consume ad libitum diets, significant effects have been observed when 14 to 35 g/day are provided [31,32], while no benefit was observed in other trials with 10 to 20 g/day [33][34][35]. When mixed fibers are provided with hypocaloric diets of fixed energy deficit, weight loss benefits have been noted with 6 g/day [36], 15 g/day [37] and 30 g/day [38], while no effect on weight loss was observed with 5 g/day [39].…”

Section: Effects Of Weight Loss Diets With Oatsmentioning

confidence: 99%

Effects of a Cereal Rich in Soluble Fiber on Body Composition and Dietary Compliance during Consumption of a Hypocaloric Diet

Saltzman

Moriguti

Das

et al. 2001

Journal of the American College of Nutrition

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“…The conclusions from these studies varied widely and were even contradictory. The studies of Mickelsen et al 44 . and Aston et al 48 .…”

Section: Resultsmentioning

confidence: 98%

“…As mentioned earlier, this review of the literature found only five intervention studies, 44–48 two of which had very small sample sizes 44,48 . As a result, conclusions as to whether or not bread should be included in dietary interventions for weight loss cannot be made with great confidence.…”

Section: Discussionmentioning

confidence: 94%

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Relationship between bread consumption, body weight, and abdominal fat distribution: evidence from epidemiological studies

Bautista-Castaño

Serra-Majem

2012

Nutrition Reviews

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A long-standing belief held by the general public is that bread fattens. This encourages many people to restrict, or even eliminate, bread from their diet. The present review was conducted to assess whether or not eating patterns that include bread are associated with overall obesity or excess abdominal adiposity, whether in the general population or in subjects undergoing obesity management. The literature search included articles published over the past 30 years that focused on dietary patterns that included bread (refined or whole-grain) and their association with ponderal status and abdominal fat distribution. A total of 38 epidemiological studies fulfilled the inclusion criteria (22 cross-sectional, 11 prospective cohort, and five intervention). The results indicate that dietary patterns that include whole-grain bread do not positively influence weight gain and may be beneficial to ponderal status. With respect to dietary patterns that include refined bread, the majority of cross-sectional studies indicate beneficial effects, while most of the well-designed cohort studies demonstrate a possible relationship with excess abdominal fat. Because differences in the study designs make it difficult to form definitive conclusions, more studies are needed that focus specifically on bread consumption, within different dietary patterns, and its influence on ponderal status.

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Effects of a high fiber bread diet on weight loss in college-age males

Cited by 71 publications

References 5 publications

Dietary fibre and satiety

Dietary fibre and satiety

Effects of a Cereal Rich in Soluble Fiber on Body Composition and Dietary Compliance during Consumption of a Hypocaloric Diet

Relationship between bread consumption, body weight, and abdominal fat distribution: evidence from epidemiological studies

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