Wholegrain vs. refined wheat bread and pasta. Effect on postprandial glycemia, appetite, and subsequent ad libitum energy intake in young healthy adults
Wholegrain foods have received much attention in recent years, and have been proposed to play a role in energy regulation through lowering of postprandial glycemia and appetite. This randomized crossover single meal study in 16 young adults was conducted to test the effect of iso-caloric meals based...
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| Veröffentlicht in: | Appetite 2010-02, Vol.54 (1), p.163-169 |
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| creator | Kristensen, Mette Jensen, Morten G. Riboldi, Giancarlo Petronio, Michela Bügel, Susanne Toubro, Søren Tetens, Inge Astrup, Arne |
| description | Wholegrain foods have received much attention in recent years, and have been proposed to play a role in energy regulation through lowering of postprandial glycemia and appetite. This randomized crossover single meal study in 16 young adults was conducted to test the effect of iso-caloric meals based on wholemeal wheat breads and pasta in comparison to similar refined wheat products on postprandial glycemia, appetite and
ad libitum energy intake (EI). Test meals (50
g carbohydrates; 2MJ) consisted of refined wheat bread (RWB), wholegrain wheat bread (WWB), refined wheat pasta (RWP) and wholegrain wheat pasta (WWP) and were served after an overnight fast. Appetite ratings and blood glucose were assessed for 180
min after which an
ad libitum lunch meal was served and EI measured. The 180
min glucose responses were similar for wholemeal and refined products, but pasta meals gave significantly lower glucose responses. Only RWP had a lower glycemic index compared to RWB. WWB, but not WWP, resulted in increased satiety and reduced hunger compared to RWB.
Ad libitum EI did not differ. In conclusion, the results show that wholemeal breads increased satiety measures compared to their refined counterparts; however no significant effect on subsequent EI was observed. |
| doi_str_mv | 10.1016/j.appet.2009.10.003 |
| format | Article |
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ad libitum energy intake (EI). Test meals (50
g carbohydrates; 2MJ) consisted of refined wheat bread (RWB), wholegrain wheat bread (WWB), refined wheat pasta (RWP) and wholegrain wheat pasta (WWP) and were served after an overnight fast. Appetite ratings and blood glucose were assessed for 180
min after which an
ad libitum lunch meal was served and EI measured. The 180
min glucose responses were similar for wholemeal and refined products, but pasta meals gave significantly lower glucose responses. Only RWP had a lower glycemic index compared to RWB. WWB, but not WWP, resulted in increased satiety and reduced hunger compared to RWB.
Ad libitum EI did not differ. In conclusion, the results show that wholemeal breads increased satiety measures compared to their refined counterparts; however no significant effect on subsequent EI was observed.</description><identifier>ISSN: 0195-6663</identifier><identifier>EISSN: 1095-8304</identifier><identifier>DOI: 10.1016/j.appet.2009.10.003</identifier><identifier>PMID: 19837118</identifier><identifier>CODEN: APPTD4</identifier><language>eng</language><publisher>Amsterdam: Elsevier Ltd</publisher><subject>Adult ; Analysis of Variance ; Appetite ; Appetite - drug effects ; Appetite - physiology ; Biological and medical sciences ; blood glucose ; Blood Glucose - drug effects ; Bread ; breads ; Cross-Over Studies ; Denmark ; Dietary fiber ; Edible Grain ; energy intake ; Energy Intake - drug effects ; Energy Intake - physiology ; Feeding. Feeding behavior ; Female ; food composition ; food processing quality ; Fundamental and applied biological sciences. Psychology ; Glycemia ; glycemic effect ; Glycemic Index ; human nutrition ; Humans ; Male ; Medical sciences ; Metabolic diseases ; nutrient content ; nutrition physiology ; pasta ; Postprandial Period - drug effects ; Postprandial Period - physiology ; postprandial state ; Psychology. Psychoanalysis. Psychiatry ; Psychology. Psychophysiology ; Reference Values ; refined wheat ; satiety ; Satiety Response - drug effects ; test meals ; Triticum ; Vertebrates: anatomy and physiology, studies on body, several organs or systems ; Wheat ; wheat products ; whole grain foods ; Wholegrain ; Young Adult ; young adults</subject><ispartof>Appetite, 2010-02, Vol.54 (1), p.163-169</ispartof><rights>2009 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><rights>2009 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c412t-9e67a19674481c1c916039b32cb404895f25775d785283ad57711246fa6f9a2c3</citedby><cites>FETCH-LOGICAL-c412t-9e67a19674481c1c916039b32cb404895f25775d785283ad57711246fa6f9a2c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.appet.2009.10.003$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=22429139$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/19837118$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Kristensen, Mette</creatorcontrib><creatorcontrib>Jensen, Morten G.</creatorcontrib><creatorcontrib>Riboldi, Giancarlo</creatorcontrib><creatorcontrib>Petronio, Michela</creatorcontrib><creatorcontrib>Bügel, Susanne</creatorcontrib><creatorcontrib>Toubro, Søren</creatorcontrib><creatorcontrib>Tetens, Inge</creatorcontrib><creatorcontrib>Astrup, Arne</creatorcontrib><title>Wholegrain vs. refined wheat bread and pasta. Effect on postprandial glycemia, appetite, and subsequent ad libitum energy intake in young healthy adults</title><title>Appetite</title><addtitle>Appetite</addtitle><description>Wholegrain foods have received much attention in recent years, and have been proposed to play a role in energy regulation through lowering of postprandial glycemia and appetite. This randomized crossover single meal study in 16 young adults was conducted to test the effect of iso-caloric meals based on wholemeal wheat breads and pasta in comparison to similar refined wheat products on postprandial glycemia, appetite and
ad libitum energy intake (EI). Test meals (50
g carbohydrates; 2MJ) consisted of refined wheat bread (RWB), wholegrain wheat bread (WWB), refined wheat pasta (RWP) and wholegrain wheat pasta (WWP) and were served after an overnight fast. Appetite ratings and blood glucose were assessed for 180
min after which an
ad libitum lunch meal was served and EI measured. The 180
min glucose responses were similar for wholemeal and refined products, but pasta meals gave significantly lower glucose responses. Only RWP had a lower glycemic index compared to RWB. WWB, but not WWP, resulted in increased satiety and reduced hunger compared to RWB.
Ad libitum EI did not differ. In conclusion, the results show that wholemeal breads increased satiety measures compared to their refined counterparts; however no significant effect on subsequent EI was observed.</description><subject>Adult</subject><subject>Analysis of Variance</subject><subject>Appetite</subject><subject>Appetite - drug effects</subject><subject>Appetite - physiology</subject><subject>Biological and medical sciences</subject><subject>blood glucose</subject><subject>Blood Glucose - drug effects</subject><subject>Bread</subject><subject>breads</subject><subject>Cross-Over Studies</subject><subject>Denmark</subject><subject>Dietary fiber</subject><subject>Edible Grain</subject><subject>energy intake</subject><subject>Energy Intake - drug effects</subject><subject>Energy Intake - physiology</subject><subject>Feeding. Feeding behavior</subject><subject>Female</subject><subject>food composition</subject><subject>food processing quality</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Glycemia</subject><subject>glycemic effect</subject><subject>Glycemic Index</subject><subject>human nutrition</subject><subject>Humans</subject><subject>Male</subject><subject>Medical sciences</subject><subject>Metabolic diseases</subject><subject>nutrient content</subject><subject>nutrition physiology</subject><subject>pasta</subject><subject>Postprandial Period - drug effects</subject><subject>Postprandial Period - physiology</subject><subject>postprandial state</subject><subject>Psychology. Psychoanalysis. Psychiatry</subject><subject>Psychology. Psychophysiology</subject><subject>Reference Values</subject><subject>refined wheat</subject><subject>satiety</subject><subject>Satiety Response - drug effects</subject><subject>test meals</subject><subject>Triticum</subject><subject>Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><subject>Wheat</subject><subject>wheat products</subject><subject>whole grain foods</subject><subject>Wholegrain</subject><subject>Young Adult</subject><subject>young adults</subject><issn>0195-6663</issn><issn>1095-8304</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp9kcmO1DAQhiMEYpqBJ0ACXxCX6eAlmw9zQKNhkUbiACOOVsWppN1kw3YG5U14XKoXwY1T2eWvylX_nyQvBU8FF8W7fQrzjDGVnGvKpJyrR8lGcJ1vK8Wzx8mGCzoXRaEukmch7DkReVk-TS6ErlQpRLVJfn_fTT12HtzIHkLKPLZuxIb92iFEVnuEhsHYsBlChJTdti3ayKaRzVOIs6cnBz3r-tXi4OCKHUdyEa-OVWGpA_5ccIyM-vSudnEZGI7ou5W5McIPpMDWaRk7Rj_2cbcSufQxPE-etNAHfHGOl8n9h9tvN5-2d18-fr55f7e1mZBxq7EoQeiizLJKWGG1KLjStZK2znhW6byVtHLelFUuKwUNXYSQWdFC0WqQVl0mb099Zz_RpCGawQWLfQ8jTkswpVI606LMiVQn0vopBBLKzN4N4FcjuDk4YvbmuL45OHJIkt5U9ercf6kHbP7VnC0g4M0ZgGChb0lT68JfTspMaqE0ca9PXAuTgc4Tc_9VcqG4KGn_UhBxfSKQ9Hpw6E2wDkeLjfPkmmkm999R_wCG4bS3</recordid><startdate>20100201</startdate><enddate>20100201</enddate><creator>Kristensen, Mette</creator><creator>Jensen, Morten G.</creator><creator>Riboldi, Giancarlo</creator><creator>Petronio, Michela</creator><creator>Bügel, Susanne</creator><creator>Toubro, Søren</creator><creator>Tetens, Inge</creator><creator>Astrup, Arne</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20100201</creationdate><title>Wholegrain vs. refined wheat bread and pasta. Effect on postprandial glycemia, appetite, and subsequent ad libitum energy intake in young healthy adults</title><author>Kristensen, Mette ; Jensen, Morten G. ; Riboldi, Giancarlo ; Petronio, Michela ; Bügel, Susanne ; Toubro, Søren ; Tetens, Inge ; Astrup, Arne</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c412t-9e67a19674481c1c916039b32cb404895f25775d785283ad57711246fa6f9a2c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Adult</topic><topic>Analysis of Variance</topic><topic>Appetite</topic><topic>Appetite - drug effects</topic><topic>Appetite - physiology</topic><topic>Biological and medical sciences</topic><topic>blood glucose</topic><topic>Blood Glucose - drug effects</topic><topic>Bread</topic><topic>breads</topic><topic>Cross-Over Studies</topic><topic>Denmark</topic><topic>Dietary fiber</topic><topic>Edible Grain</topic><topic>energy intake</topic><topic>Energy Intake - drug effects</topic><topic>Energy Intake - physiology</topic><topic>Feeding. Feeding behavior</topic><topic>Female</topic><topic>food composition</topic><topic>food processing quality</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Glycemia</topic><topic>glycemic effect</topic><topic>Glycemic Index</topic><topic>human nutrition</topic><topic>Humans</topic><topic>Male</topic><topic>Medical sciences</topic><topic>Metabolic diseases</topic><topic>nutrient content</topic><topic>nutrition physiology</topic><topic>pasta</topic><topic>Postprandial Period - drug effects</topic><topic>Postprandial Period - physiology</topic><topic>postprandial state</topic><topic>Psychology. Psychoanalysis. Psychiatry</topic><topic>Psychology. Psychophysiology</topic><topic>Reference Values</topic><topic>refined wheat</topic><topic>satiety</topic><topic>Satiety Response - drug effects</topic><topic>test meals</topic><topic>Triticum</topic><topic>Vertebrates: anatomy and physiology, studies on body, several organs or systems</topic><topic>Wheat</topic><topic>wheat products</topic><topic>whole grain foods</topic><topic>Wholegrain</topic><topic>Young Adult</topic><topic>young adults</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kristensen, Mette</creatorcontrib><creatorcontrib>Jensen, Morten G.</creatorcontrib><creatorcontrib>Riboldi, Giancarlo</creatorcontrib><creatorcontrib>Petronio, Michela</creatorcontrib><creatorcontrib>Bügel, Susanne</creatorcontrib><creatorcontrib>Toubro, Søren</creatorcontrib><creatorcontrib>Tetens, Inge</creatorcontrib><creatorcontrib>Astrup, Arne</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Appetite</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kristensen, Mette</au><au>Jensen, Morten G.</au><au>Riboldi, Giancarlo</au><au>Petronio, Michela</au><au>Bügel, Susanne</au><au>Toubro, Søren</au><au>Tetens, Inge</au><au>Astrup, Arne</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Wholegrain vs. refined wheat bread and pasta. Effect on postprandial glycemia, appetite, and subsequent ad libitum energy intake in young healthy adults</atitle><jtitle>Appetite</jtitle><addtitle>Appetite</addtitle><date>2010-02-01</date><risdate>2010</risdate><volume>54</volume><issue>1</issue><spage>163</spage><epage>169</epage><pages>163-169</pages><issn>0195-6663</issn><eissn>1095-8304</eissn><coden>APPTD4</coden><abstract>Wholegrain foods have received much attention in recent years, and have been proposed to play a role in energy regulation through lowering of postprandial glycemia and appetite. This randomized crossover single meal study in 16 young adults was conducted to test the effect of iso-caloric meals based on wholemeal wheat breads and pasta in comparison to similar refined wheat products on postprandial glycemia, appetite and
ad libitum energy intake (EI). Test meals (50
g carbohydrates; 2MJ) consisted of refined wheat bread (RWB), wholegrain wheat bread (WWB), refined wheat pasta (RWP) and wholegrain wheat pasta (WWP) and were served after an overnight fast. Appetite ratings and blood glucose were assessed for 180
min after which an
ad libitum lunch meal was served and EI measured. The 180
min glucose responses were similar for wholemeal and refined products, but pasta meals gave significantly lower glucose responses. Only RWP had a lower glycemic index compared to RWB. WWB, but not WWP, resulted in increased satiety and reduced hunger compared to RWB.
Ad libitum EI did not differ. In conclusion, the results show that wholemeal breads increased satiety measures compared to their refined counterparts; however no significant effect on subsequent EI was observed.</abstract><cop>Amsterdam</cop><pub>Elsevier Ltd</pub><pmid>19837118</pmid><doi>10.1016/j.appet.2009.10.003</doi><tpages>7</tpages></addata></record> |
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| subjects | Adult Analysis of Variance Appetite Appetite - drug effects Appetite - physiology Biological and medical sciences blood glucose Blood Glucose - drug effects Bread breads Cross-Over Studies Denmark Dietary fiber Edible Grain energy intake Energy Intake - drug effects Energy Intake - physiology Feeding. Feeding behavior Female food composition food processing quality Fundamental and applied biological sciences. Psychology Glycemia glycemic effect Glycemic Index human nutrition Humans Male Medical sciences Metabolic diseases nutrient content nutrition physiology pasta Postprandial Period - drug effects Postprandial Period - physiology postprandial state Psychology. Psychoanalysis. Psychiatry Psychology. Psychophysiology Reference Values refined wheat satiety Satiety Response - drug effects test meals Triticum Vertebrates: anatomy and physiology, studies on body, several organs or systems Wheat wheat products whole grain foods Wholegrain Young Adult young adults |
| title | Wholegrain vs. refined wheat bread and pasta. Effect on postprandial glycemia, appetite, and subsequent ad libitum energy intake in young healthy adults |
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