Wholegrain vs. refined wheat bread and pasta. Effect on postprandial glycemia, appetite, and subsequent ad libitum energy intake in young healthy adults

M. Kristensen, M.G. Jensen, G. Riboldi, M. Petronio, S. Bugel, S. Toubro, Inge Tetens, A. Astrup

Research output: Contribution to journalJournal articleResearchpeer-review

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 oil 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 El 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 El 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 El was observed.
Original languageEnglish
JournalAppetite
Volume54
Issue number1
Pages (from-to)163-169
ISSN0195-6663
DOIs
Publication statusPublished - 2010

Keywords

  • Dietary fiber
  • Glycemia
  • Wholegrain
  • Appetite
  • Wheat

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