Appetite and food intake after consumption of sausages with 10% fat and added wheat or rye bran

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 - 2014/2/1

Y1 - 2014/2/1

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

SN - 0195-6663

VL - 73

SP - 205

EP - 211

JO - Appetite

JF - Appetite

ER -