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Whole-grain rye foods: effects on appetite and metabolism

Lee, Isabella (2016). Whole-grain rye foods: effects on appetite and metabolism. Uppsala : Sveriges lantbruksuniv.
ISBN 978-91-576-8542-1
eISBN 978-91-576-8543-8
[Licentiate thesis]

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Abstract

Overweight, obesity and associated diet-related chronic diseases are increasing worldwide. Diet constitutes a modifiable risk factor for these conditions. Whole-grain
consumption has been associated with health benefits, e.g. decreased risk of weight gain, diabetes and cardiovascular disease. Furthermore, whole-grain rye foods, rich in dietary fibres, have upon consumption shown increased satiety and lower postprandial glycaemia and insulinaemia compared with refined wheat.

The overall aim of the present thesis was to investigate how appetite and postprandial glycaemia and insulinaemia were affected by consumption of whole-grain rye porridge and crisp bread compared with isocaloric refined wheat bread, served as part of complete breakfasts. Effects of replacing part of the rye in whole-grain rye porridge with inulin and wheat gluten were evaluated on appetite, food intake, gut fermentation, postprandial glucose, insulin and GLP-1 during 8 h after intake. The effect of daily consumption of whole-grain rye porridge for three weeks was evaluated on appetite, food intake, gut fermentation and gut passage time during 8-12 h after intake. Moreover, the impact of unfermented and yeast-fermented whole-grain rye crisp bread on appetite, postprandial glucose and insulin responses was evaluated during 4 h after intake.

Whole-grain rye porridge reduced appetite during 4 h after intake compared with refined wheat bread, even after three weeks of daily consumption. The satiating effect of whole-grain rye porridge did not increase with added inulin and wheat gluten. The extensive gut fermentation of whole-grain rye porridge 4-8 h after intake was related to a lower second meal glucose response, but not to appetite, and no differences were observed in postprandial insulin and GLP-1 responses compared with refined wheat bread. Whole-grain rye crisp bread reduced appetite and postprandial insulin response during 4 h after intake compared with refined wheat crisp bread, with no differences in postprandial glucose, and the effect was larger for unfermented whole-grain rye crisp bread.

To conclude, whole-grain rye porridge and crisp bread have beneficial effects on appetite regulation and metabolic responses. Including whole-grain rye foods as part of a healthy diet may contribute to appetite control and decrease the risk of diet-related chronic diseases.

Authors/Creators:Lee, Isabella
Title:Whole-grain rye foods: effects on appetite and metabolism
Year of publishing :5 February 2016
Depositing date:5 February 2016
Number of Pages:64
Papers/manuscripts:
NumberReferences
ILee I, Lin S, Webb DL, Hellström PM, Risérus U, Landberg R. Effects of Whole-Grain Rye Porridge with Added Inulin & Wheat Gluten on Appetite, Gut Fermentation and Postprandial Glucose Metabolism: A Randomized Cross-Over Breakfast Study (submitted).
IIIsaksson H, Tillander I, Andersson R, Olsson J, Fredriksson H, Webb DL, Åman P. Whole grain rye breakfast - sustained satiety during three weeks of regular consumption. Physiology & Behaviour. 2012;105(3):877–884.
IIIJohansson DP, Lee I, Risérus U, Langton M, Landberg R. Effects of Unfermented and Fermented Whole Grain Rye Crisp Breads, Served as Part of a Standardized Breakfast, on Appetite and Postprandial Glucose and Insulin Responses: A Randomized Cross-over Trial. PLoS One. 2015;10(3):e0122241.
Place of Publication:Uppsala
Publisher:Department of Food Science, Swedish University of Agricultural Sciences
ISBN for printed version:978-91-576-8542-1
ISBN for electronic version:978-91-576-8543-8
Language:English
Publication Type:Licentiate thesis
Full Text Status:Public
Agris subject categories.:Q Food science > Q04 Food composition
S Human nutrition > S20 Physiology of human nutrition
Subjects:(A) Swedish standard research categories 2011 > 3 Medical and Health Sciences > 303 Health Sciences > Nutrition and Dietetics
(A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 401 Agricultural, Forestry and Fisheries > Food Science
Agrovoc terms:foods, breakfast cereals, bread, rye, crude fibre, appetite, food intake, insulin, peptides, glucose, metabolism
Keywords:Whole-grains, Rye, Appetite, Satiety, Fullness, Hunger, Glucose, Insulin, Breath hydrogen, Gut peptides, Gut fermentation
URN:NBN:urn:nbn:se:slu:epsilon-e-3205
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-e-3205
ID Code:13025
Faculty:NJ - Fakulteten för naturresurser och jordbruksvetenskap
Department:(NL, NJ) > Dept. of Food Science (until 161231)
External funders:Barley Fun Food (thematic research program at SLU) and BARILLA G. e R. FRATELLI – Società per Azioni con Socio Unico and Stiftelsen Cerealia för forskning och utveckling and Lantmännens forskningsstiftelse
Deposited By: Mrs Isabella Lee
Deposited On:08 Feb 2016 11:55
Metadata Last Modified:23 Feb 2016 07:50

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