Food intake, postprandial glucose, insulin and subjective satiety responses to three different bread-based test meals.

The effect of bread consumption on overall food intake is poorly understood. The aim of this study was to measure postprandial food intake after a set breakfast containing three different breads. Ten males and 10 females aged 20.1-44.8 years, BMI 18.4-24.8 kg/m(2), consumed two slices of White Bread, Bürgen Wholemeal and Seeds Bread or Lupin Bread (all 1300 kJ) with 10 g margarine and 30 g strawberry jam. Fullness and hunger responses and were measured before and during the test breakfasts. Glucose and insulin responses (incremental area under each two-hour curve (iAUC)) were calculated. Food intake was measured and energy and nutrient intake determined at a buffet meal two hours later. Subjects consumed significantly less energy after the Bürgen Bread meal compared to the White Bread meal (2548 ± 218 vs. 3040±328kJ, Bürgen Bread vs. White Bread, P<0.05). There were higher fullness responses for the Lupin Bread (P<0.01), and the Bürgen Bread (P<0.05) compared with the White Bread. Lupin Bread and Bürgen Bread produced smaller postprandial glucose responses (79 ± 7, 74 ± 4, 120 ± 10 mmol/L min iAUC, Lupin, Bürgen and White Bread respectively, P<0.01). Differences in insulin responses were also observed (6145 ± 1048, 6471 ± 976, 9674 ± 1431 pmol/L min iAUC, Lupin, Bürgen and White Bread respectively, P<0.01). Equal-energy portions of three different commercially available breads differed in their short-term satiation capacity. Further studies are needed to demonstrate any potential benefit for weight management.

Keogh J ，Atkinson F ，Eisenhauer B ，Inamdar A ，Brand-Miller J ... -  《-》

The effects of equal-energy portions of different breads on blood glucose levels, feelings of fullness and subsequent food intake.

Holt SH ，Brand-Miller JC ，Stitt PA 《journal of the american dietetic association》

Palatability and glucose, insulin and satiety responses of chickpea flour and extruded chickpea flour bread eaten as part of a breakfast.

Johnson SK ，Thomas SJ ，Hall RS 《EUROPEAN JOURNAL OF CLINICAL NUTRITION》

Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects.

Ostman E ，Granfeldt Y ，Persson L ，Björck I ... -  《EUROPEAN JOURNAL OF CLINICAL NUTRITION》

Australian sweet lupin flour addition reduces the glycaemic index of a white bread breakfast without affecting palatability in healthy human volunteers.

Hall RS ，Thomas SJ ，Johnson SK 《ASIA PACIFIC JOURNAL OF CLINICAL NUTRITION》