Format

Send to

Choose Destination
Appetite. 2016 Dec 1;107:152-158. doi: 10.1016/j.appet.2016.08.002. Epub 2016 Aug 2.

Effects on satiation, satiety and food intake of wholegrain and refined grain pasta.

Author information

1
Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark. Electronic address: iolanda.cioffi@gmail.com.
2
Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark. Electronic address: sai.nexs@ku.dk.
3
Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark. Electronic address: jessica-bache@hotmail.com.
4
Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark. Electronic address: mette.to.th@gmail.com.
5
Interuniversity Research Center for Obesity and Eating Disorders (CISRO), Department of Clinical Medicine and Surgery, Federico II University Hospital, Via Pansini 5, 80131 Naples, Italy. Electronic address: contaldo@unina.it.
6
Interuniversity Research Center for Obesity and Eating Disorders (CISRO), Department of Clinical Medicine and Surgery, Federico II University Hospital, Via Pansini 5, 80131 Naples, Italy. Electronic address: pasanisi@unina.it.
7
Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark. Electronic address: mekr@life.ku.dk.

Abstract

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.

KEYWORDS:

Appetite; Colonic fermentation; Energy intake; Obesity; Wholegrain pasta

PMID:
27496788
DOI:
10.1016/j.appet.2016.08.002
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Elsevier Science
Loading ...
Support Center