Effects on satiation, satiety and food intake of wholegrain and refined grain pasta

Research output: Contribution to journalJournal articleResearchpeer-review

  • Iolanda Cioffi
  • Sabine Ibrügger
  • Jessica Bache
  • Mette Torp Thomassen
  • Franco Contaldo
  • Fabrizio Pasanisi
  • Mette Bredal Kristensen

Wholegrains have received much attention in recent years due to their role in prevention of obesity and its comorbidities. Many studies about energy regulation are focused on the effect between meals (satiety), but the effect within meal (satiation) for wholegrain foods has not been extensively studied. The objective was to investigate the effect of WG pasta (WGP) compared to refined grain pasta (RGP), on ad libitum energy intake (EI) within and at the subsequent meal as well as appetite. Two different ad libitum lunch meals (study A) and two different iso-caloric lunch meals (study B) were administered in sixteen overweight/obese subjects in a crossover design. The test meals consisted of RGP and WGP served with tomato sauce. Study A: the ad libitum lunch meal was consumed then EI registered. Study B: the iso-caloric lunch meal was served, then subjective appetite sensation and breath hydrogen excretion were assessed for 240 min followed by an ad libitum meal where EI was calculated. Overall, WGP did not significantly differ in the effect on ad libitum EI within meal (p = 0.23) in study A. In study B, WGP resulted in an increased sensation of satiety (p < 0.001) and lower ratings of hunger (p < 0.001) without increased in breath hydrogen excretion (p = 0.11). Again, no overall effect on EI at the subsequent meal was seen (p = 0.12). In conclusion, WGP increased satiety, diminished hunger without modifying energy intake at the subsequent meals.

Original languageEnglish
Pages (from-to)152-158
Number of pages7
Publication statusPublished - 2016

    Research areas

  • Faculty of Science - Wholegrain pasta, Energy intake, Appetite, Colonic fermentation, Obesity

ID: 164455717