Differences between treatments within the two studies were evaluated using mixed models with repeated measures appropriate for cross-over designs. ![]() The studies differed in terms of energy content of the breakfasts and proportion of energy from the treatment product as well as amount of test products. In both studies, participants were 39 ± 14 years old and had BMI 23 ± 3. ![]() Appetite was rated by visual analogue scale (VAS) for 4 h. Two randomised cross-over pre-load studies were conducted in 20 and 21 subjects, respectively. The aim of the present study was to evaluate the effects of whole grain rye crisp bread (RB) versus refined wheat bread (WB) on appetite in two studies using different portion sizes and total energy intakes. Fibre-rich rye products have been shown to have superior effects on self-reported appetite compared to white wheat bread and some studies have shown lower energy intake after subsequent meal.
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