Effects on satiation, satiety and food intake of wholegrain and refined grain pasta
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Effects on satiation, satiety and food intake of wholegrain and refined grain pasta. / Cioffi, Iolanda; Ibrügger, Sabine; Bache, Jessica; Thomassen, Mette Torp; Contaldo, Franco; Pasanisi, Fabrizio; Kristensen, Mette Bredal.
I: Appetite, Bind 107, 2016, s. 152-158.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Effects on satiation, satiety and food intake of wholegrain and refined grain pasta
AU - Cioffi, Iolanda
AU - Ibrügger, Sabine
AU - Bache, Jessica
AU - Thomassen, Mette Torp
AU - Contaldo, Franco
AU - Pasanisi, Fabrizio
AU - Kristensen, Mette Bredal
N1 - CURIS 2016 NEXS 227
PY - 2016
Y1 - 2016
N2 - Wholegrains have received much attention in recent years due to their role in prevention of obesity and its comorbidities. Many studies about energy regulation are focused on the effect between meals (satiety), but the effect within meal (satiation) for wholegrain foods has not been extensively studied. The objective was to investigate the effect of WG pasta (WGP) compared to refined grain pasta (RGP), on ad libitum energy intake (EI) within and at the subsequent meal as well as appetite. Two different ad libitum lunch meals (study A) and two different iso-caloric lunch meals (study B) were administered in sixteen overweight/obese subjects in a crossover design. The test meals consisted of RGP and WGP served with tomato sauce. Study A: the ad libitum lunch meal was consumed then EI registered. Study B: the iso-caloric lunch meal was served, then subjective appetite sensation and breath hydrogen excretion were assessed for 240 min followed by an ad libitum meal where EI was calculated. Overall, WGP did not significantly differ in the effect on ad libitum EI within meal (p = 0.23) in study A. In study B, WGP resulted in an increased sensation of satiety (p < 0.001) and lower ratings of hunger (p < 0.001) without increased in breath hydrogen excretion (p = 0.11). Again, no overall effect on EI at the subsequent meal was seen (p = 0.12). In conclusion, WGP increased satiety, diminished hunger without modifying energy intake at the subsequent meals.
AB - Wholegrains have received much attention in recent years due to their role in prevention of obesity and its comorbidities. Many studies about energy regulation are focused on the effect between meals (satiety), but the effect within meal (satiation) for wholegrain foods has not been extensively studied. The objective was to investigate the effect of WG pasta (WGP) compared to refined grain pasta (RGP), on ad libitum energy intake (EI) within and at the subsequent meal as well as appetite. Two different ad libitum lunch meals (study A) and two different iso-caloric lunch meals (study B) were administered in sixteen overweight/obese subjects in a crossover design. The test meals consisted of RGP and WGP served with tomato sauce. Study A: the ad libitum lunch meal was consumed then EI registered. Study B: the iso-caloric lunch meal was served, then subjective appetite sensation and breath hydrogen excretion were assessed for 240 min followed by an ad libitum meal where EI was calculated. Overall, WGP did not significantly differ in the effect on ad libitum EI within meal (p = 0.23) in study A. In study B, WGP resulted in an increased sensation of satiety (p < 0.001) and lower ratings of hunger (p < 0.001) without increased in breath hydrogen excretion (p = 0.11). Again, no overall effect on EI at the subsequent meal was seen (p = 0.12). In conclusion, WGP increased satiety, diminished hunger without modifying energy intake at the subsequent meals.
KW - Faculty of Science
KW - Wholegrain pasta
KW - Energy intake
KW - Appetite
KW - Colonic fermentation
KW - Obesity
U2 - 10.1016/j.appet.2016.08.002
DO - 10.1016/j.appet.2016.08.002
M3 - Journal article
C2 - 27496788
VL - 107
SP - 152
EP - 158
JO - Appetite
JF - Appetite
SN - 0195-6663
ER -
ID: 164455717