Abstract

Whole-grain rye foods reduce appetite, insulin and sometimes glucose responses. Increased gut fermentation and plant protein may mediate the effect. The aims of the present study were to investigate whether the appetite-suppressing effects of whole-grain rye porridge could be enhanced by replacing part of the rye with fermented dietary fibre and plant protein, and to explore the role of gut fermentation on appetite and metabolic responses over 8 h. We conducted a randomised, cross-over study using two rye porridges (40 and 55 g), three 40-g rye porridges with addition of inulin: gluten (9:3; 6:6; 3:9 g) and a refined wheat bread control (55 g), served as part of complete breakfasts. A standardised lunch and an ad libitum dinner were served 4 and 8 h later, respectively. Appetite, breath hydrogen and methane, glucose, insulin and glucagon-like peptide-1 (GLP-1) responses were measured over 8 h. Twenty-one healthy men and women, aged 23-60 years, with BMI of 21-33 kg/m(2) participated in this study. Before lunch, the 55-g rye porridges lowered hunger by 20% and desire to eat by 22% and increased fullness by 29% compared with wheat bread (P < 0.05). Breath hydrogen increased proportionally to dietary fibre content (P < 0.05). Plasma glucose after lunch was 6% lower after the 55-g rye porridges compared with wheat bread (P< 0.05) and correlated to breath hydrogen (P < 0.001). No differences were observed in ad libitum food intake, insulin or GLP-1. We conclude that no further increase in satiety was observed when replacing part of the rye with inulin and gluten compared with plain rye porridges.

Keywords

Rye; Inulin; Satiety; Metabolic responses; Gluten

Published in

British Journal of Nutrition
2016, Volume: 116, number: 12, pages: 2139-2149
Publisher: CAMBRIDGE UNIV PRESS

SLU Authors

• Lee, Isabella

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Shi, Lin

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Landberg, Rikard

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    
  • Chalmers University of Technology
  • Karolinska Institute

UKÄ Subject classification

Public Health, Global Health, Social Medicine and Epidemiology
Food Science


Publication identifier

DOI: https://doi.org/10.1017/S0007114516004153

Permanent link to this page (URI)

https://res.slu.se/id/publ/80518