White bread for breakfast—why are you starving again an hour later?

Aim of the study: The relative importance of different dietary causes of obesity remains controversial. This review examines whether consumption of high-glycemic index (GI) carbohydrates may be a contributing factor.

Results: The relative importance of different dietary causes of obesity remains controversial. This review examines whether consumption of high-glycemic index (GI) carbohydrates may be a contributing factor. Although data from long-term studies are lacking, short-term investigations indicate that consumption of high-GI carbohydrates may increase hunger and promote overeating relative to consumption of items with a lower GI. As long-term research on GI and weight regulation accumulates, consumption of whole grain and lower GI cereals instead of highly refined cereals is a dietary change that may help prevent overeating and is consistent with current dietary guidelines.

Aim of the study: 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.

Results: 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 EI 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 EI was observed.

Aim of the study: Whole grain rye products have been shown to increase satiety and elicit lower postprandial insulin response without a corresponding change in glucose response compared with soft refined wheat bread.

Results: Reported fullness was 16% higher (P<0.001), and hunger 11% and 12% lower (P<0.05) after ingestion of uRCB and RCB, respectively, compared with WCB. Postprandial glucose response did not differ significantly between treatments. Postprandial insulin was 10% lower (P<0.007) between 0-120 min but not significantly lower between 0-230 min for RCB compared with WCB. uRCB induced 13% (P<0.002) and 17% (P<0.001) lower postprandial insulin response between 0-230 min compared with RCB and WCB respectively. Whole grain rye crisp bread induces higher satiety and lower insulin response compared with refined wheat crisp bread. Microstructural characteristics, dietary fiber content and composition are probable contributors to the increased satiety after ingestion of rye crisp breads. Higher insulin secretion after ingestion of RCB and WCB compared with uRCB may be due to differences in fiber content and composition, and higher availability of insulinogenic branched chain amino acids.

Aim of the study: Sourdough fermentation is considered to have beneficial effects on postprandial satiety and metabolic responses, but studies demonstrating effects at physiological conditions are lacking. The aim of this acute breakfast intervention study was to determine the effect of consumption of sourdough-fermented and unfermented rye crispbread on self-rated appetite, postprandial glucose and insulin response in healthy subjects.

Results: Hunger and desire to eat were lower (P<0·05) based on AUC measurements after intake of sourdough-fermented rye crispbread compared with after intake of yeast-fermented refined wheat crispbread. On the basis of AUC (0-230 min), insulin response was lowest after intake of unfermented rye crispbread compared with sourdough-fermented rye and yeast-fermented refined wheat crispbread. Degradation of viscous fibres and faster bolus disintegration for the sourdough-fermented bread may partly explain the less favourable metabolic responses compared with unfermented bread. Our results showed that food processing affects the composition and structural characteristics of rye bread, which has implications for appetite and metabolic responses.

Aim of the study: Dietary fiber and whole grain foods may contribute to the regulation of appetite; however, evidence has produced inconclusive findings. The objective was to evaluate the effects of an experimental wholemeal pasta on appetite ratings, plasma concentrations of gastrointestinal hormones involved in appetite control, and postprandial glucose/insulin responses in healthy adults.

Results: After wholemeal pasta, glucose, triglyceride increased and GLP-1 responses were not different compared to control pasta but insulin response at 30 min (p<0.05) and ghrelin at 60 min (p=0.03) were lower and PYY levels higher (AUC=+44%, p=0.001). The appetite rating changes correlated with PYY plasma levels (p<0.03). In conclusion, consumption of whole grain instead of refined wheat pasta contributed to appetite control but did not seem to influence acute energy balance. Appetite ratings were associated with modifications in PYY hormone concentrations.

Aim of the study: Quinoa (Chenopodium quinoa Willd.) is a nutrient-dense pseudocereal with a favorable nutritional profile that may improve postprandial glycemic control and satiety. This randomized crossover pilot study compared the acute effects of cooked quinoa and white bread on postprandial blood glucose and subjective appetite responses in healthy young adults.

Results: Appetite responses were also improved following quinoa consumption compared to the control. Blood glucose iAUC was positively correlated with appetite net area under the curve (r = 0.57; p < 0.001). Palatability and gastrointestinal tolerance were comparable between treatments. These findings indicate that cooked quinoa elicits more favorable postprandial glycemic and satiety responses than white bread and may serve as a functional carbohydrate alternative to support metabolic health.

Aim of the study: Mangos are an understudied fruit rich in fiber and polyphenols that have been linked to better metabolic outcomes and promotion of satiety. The purpose of this study was to examine the effect of mango consumption on postprandial glucose, insulin, and satiety responses.

Results: Low-fat cookie consumption increased fullness for a shorter time period and did not reduce participants' desire to eat. These results suggest that relative to a refined cookie snack, mangos promote greater satiety and improve postprandial glycemic responses. Future research on long-term effects of mango consumption on food intake, weight control, and glucose homeostasis is warranted. Clinical Trial Registration number: #NCT03957928.

Aim of the study: Intake of cereal fiber has been linked to favorable health outcomes, such as lower body weight. Changes in perceived appetite sensations are a possible mechanism. Evidence of varied effects of different cereal fibers on satiety is conflicting.

Results: Overall, a higher intake of cereal fiber compared with a low-fiber control indicates positive effects on satiety measures. Further research is required to assess the influence of physicochemical properties of different cereal fiber types as well as effects of age, gender, and disease state on expression of satiety signals.