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High‐calorie fibre‐rich breakfast: its effect on satiety

1993; Wiley; Volume: 6; Issue: 3 Linguagem: Inglês

10.1111/j.1365-277x.1993.tb00368.x

1365-277X

Giovanna Maria Clelia Turconi, R Bazzano, R. Caramella, R. Crovetti, Marisa Porrini,

Diet and metabolism studies

This study was designed to test whether a substantial fibre‐rich breakfast could influence satiety sensations and daily energy. In non‐consecutive weeks 24 volunteers were given two high‐fibre cereals (Kellogg's ‘Bran Flakes’ and Kellogg's ‘All Bran’) in a breakfast meal that accounted for about 20% of the total daily energy intake. During the trial a questionnaire for hunger and satiety sensations was filled out just before, immediately after and 1, 2, 3 and 4 h after breakfast. The more reliable questions in evaluating sensations correlated to hunger and satiety were: ‘How satiated do you feel?’ and ‘How full do you feel?’. Significant differences in the satiety sensations were found for the experimental breakfasts compared to the usual one. There was no statistical differences between the two cereal breakfast meals, however, the highest scores of fullness and satiety always corresponded to the highest fibre content. Furthermore, after the two experimental breakfasts the calorie intake at lunch was lower than after the habitual one. Regression analysis showed a positive linear correlation between the scores corresponding to satiety sensations and the fibre and energy intakes. The findings indicate that a substantial breakfast rich in fibre has a positive impact on subsequent food intake and the sensations associated with satiety.