Rye kernel breakfast increases satiety in the afternoon - an effect of food structure

Abstract

BackgroundThe structure of whole grain cereals is maintained to varying degrees during processing and preparation of foods. Food structure can influence metabolism, including perceived hunger and satiety. A diet that enhances satiety per calorie may help to prevent excessive calorie intake. The objective of this work was to compare subjective appetite ratings after consumption of intact and milled rye kernels.MethodsTwo studies were performed using a randomized, cross-over design. Ratings for appetite (hunger, satiety and desire to eat) were registered during an 8-h period after consumption of whole and milled rye kernels prepared as breads (study 1, n = 24) and porridges (study 2, n = 20). Sifted wheat bread was used as reference in both study parts and the products were eaten in iso-caloric portions with standardized additional breakfast foods. Breads and porridges were analyzed to determine whether structure (whole vs. milled kernels) effected dietary fibre content and composition after preparation of the products. Statistical evaluation of the appetite ratings after intake of the different breakfasts was done by paired t-tests for morning and afternoon ratings separately, with subjects as random effect and type of breakfast and time points as fixed effects.ResultsAll rye breakfasts resulted in higher satiety ratings in the morning and afternoon compared with the iso-caloric reference breakfast with sifted wheat bread. Rye bread with milled or whole kernels affected appetite equally, so no effect of structure was observed. In contrast, after consumption of the rye kernel breakfast, satiety was increased and hunger suppressed in the afternoon compared with the milled rye kernel porridge breakfast. This effect could be related to structural differences alone, because the products were equal in nutritional content including dietary fibre content and composition.ConclusionsThe study demonstrates that small changes in diet composition such as cereal grain structure have the potential to effect feelings of hunger and satiety.Trial registrationThis trial was registered at clinicaltrials.gov as NCT01042418.

Effects of whole grain rye crisp bread for breakfast on appetite and energy intake in a subsequent meal: two randomised controlled trails with different amounts of test foods and breakfast energy content

“…We speculate that the less consistent results in Study one compared with Study two were due to a too high over-all breakfast intake and/or energy intake which masks differences between tested breads due to the fact that participants reported high satiety ratings for both diets. This is to some degree supported by results from previous studies [15,16]. However, the macronutrient composition differed slightly between our our two studies and that could also have affected the results.…”

“…These studies have included breads and porridges based on intact or milled rye fractions, representing large differences in food structure, which is known to affect metabolism, glycemic index and satiety [16]. However, so far no study has investigated the effect of whole grain rye crisp bread, which is an important contributor to whole grain rye intake in Sweden [22].…”

Breakfast Frequency and Development of Metabolic Risk

“…Other small experimental studies have found that omitting breakfast and the composition of breakfast have effects on appetite and metabolic parameters that could impact long-term metabolic risk (35–37). Further trials have demonstrated that the content of breakfast is likely important for lower metabolic risk as breakfast meals emphasizing low-glycemic whole grains had beneficial effects on appetite and metabolic parameters throughout the day (36,38–40). The sensitivity analysis we performed examining different breakfast-type foods aligns with this point.…”

Glycaemic Profile and Insulin Response after Consuming Triticale Flakes

“…This correlation suggests that the triticale cereal could possess beneficial appetite regulating properties. Based on recent and our studies we might further hypothesise that a whole grain triticale cereal breakfast slows down acute insulin response, it might reduce depression of blood glucose below baseline levels (reactive hypoglycaemia) in the late postprandial phase and possibly has lower energy intake at subsequent meals compared to commercial grain breakfast with high II (Nilsson et al, 2008;Isaksson et al, 2011;Peters et al, 2011). There is some evidence that glucose kinetics affects this process little and that particularly the secretion of insulin in response to food intake, induces satiety (Flint et al, 2007;Blaak et al, 2012).…”

“…The effect on appetite and metabolic responses from whole grain rye and probably also whole grain triticale is most likely mediated by the large content of dietary fibre, but may also be due to bioactive compounds present in the kernel and other structures of grain (Isaksson et al, 2011;Rosén et al, 2011). Whatever the mechanisms involved, a lower postprandial plasma insulin response promotes a beneficial effect on human health outcomes (Blaak et al, 2012).…”