Appetite and food intake after consumption of sausages with 10% fat and added wheat or rye bran
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Appetite and food intake after consumption of sausages with 10% fat and added wheat or rye bran. / Vuholm, Stine; Arildsen Jakobsen, Louise Margrethe; Sørensen, Karina Vejrum; Kehlet, Ursula Nana; Raben, Anne; Kristensen, Mette Bredal.
In: Appetite, Vol. 73, 2014, p. 205-211.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Appetite and food intake after consumption of sausages with 10% fat and added wheat or rye bran
AU - Vuholm, Stine
AU - Arildsen Jakobsen, Louise Margrethe
AU - Sørensen, Karina Vejrum
AU - Kehlet, Ursula Nana
AU - Raben, Anne
AU - Kristensen, Mette Bredal
N1 - CURIS 2014 NEXS 247
PY - 2014
Y1 - 2014
N2 - The use of dietary fibers as fat-replacers in sausages gives less energy-dense and thereby healthier foods. Also, dietary fibers have been shown to induce satiety. The objectives of this study were to investigate if appetite sensations and energy intake was affected by (1) addition of dietary fibers to sausages, (2) type of dietary fibers and (3) the food matrix of the dietary fibers. In this randomized cross-over study 25 young men were served four test meals; wheat bran sausages, rye bran sausages, rye bran bread and wheat flour sausages. The test meals were served as breakfast after an overnight fast. Appetite sensations were evaluated by visual analogue scales (VAS) assessed every 30 min for 240 min followed by an ad libitum lunch meal where energy intake was calculated. Both rye bran and wheat bran sausages increased satiety (P < 0.01) and fullness (P < 0.02) and decreased hunger (P < 0.001) and prospective consumption (P < 0.001) compared to wheat flour sausages. Furthermore, rye bran sausages increased satiety (P < 0.05) and fullness (P < 0.02) and decreased prospective consumption (P < 0.01) compared to rye bran bread. No differences in subsequent energy intake were observed. In conclusion, wheat and rye bran added to sausages decreased appetite sensations and thereby has a potential added health benefit beyond the role as fat-replacer. The satisfying effect of dietary fibers appears to be more pronounced when added to sausages than when added to bread, stressing the importance of food matrix and food processing.
AB - The use of dietary fibers as fat-replacers in sausages gives less energy-dense and thereby healthier foods. Also, dietary fibers have been shown to induce satiety. The objectives of this study were to investigate if appetite sensations and energy intake was affected by (1) addition of dietary fibers to sausages, (2) type of dietary fibers and (3) the food matrix of the dietary fibers. In this randomized cross-over study 25 young men were served four test meals; wheat bran sausages, rye bran sausages, rye bran bread and wheat flour sausages. The test meals were served as breakfast after an overnight fast. Appetite sensations were evaluated by visual analogue scales (VAS) assessed every 30 min for 240 min followed by an ad libitum lunch meal where energy intake was calculated. Both rye bran and wheat bran sausages increased satiety (P < 0.01) and fullness (P < 0.02) and decreased hunger (P < 0.001) and prospective consumption (P < 0.001) compared to wheat flour sausages. Furthermore, rye bran sausages increased satiety (P < 0.05) and fullness (P < 0.02) and decreased prospective consumption (P < 0.01) compared to rye bran bread. No differences in subsequent energy intake were observed. In conclusion, wheat and rye bran added to sausages decreased appetite sensations and thereby has a potential added health benefit beyond the role as fat-replacer. The satisfying effect of dietary fibers appears to be more pronounced when added to sausages than when added to bread, stressing the importance of food matrix and food processing.
KW - Adult
KW - Appetite
KW - Bread
KW - Breakfast
KW - Cereals
KW - Cross-Over Studies
KW - Dietary Fats
KW - Dietary Fiber
KW - Eating
KW - Energy Intake
KW - Fat Substitutes
KW - Humans
KW - Hunger
KW - Male
KW - Meat Products
KW - Prospective Studies
KW - Satiety Response
KW - Secale cereale
KW - Triticum
KW - Young Adult
U2 - 10.1016/j.appet.2013.09.028
DO - 10.1016/j.appet.2013.09.028
M3 - Journal article
C2 - 24511620
VL - 73
SP - 205
EP - 211
JO - Appetite
JF - Appetite
SN - 0195-6663
ER -
ID: 122448435