This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies
By closing this message or continuing to use our site, you agree to our cookie policy. Learn More
This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
Prepared Foods logo
search
cart
facebook twitter linkedin youtube
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Prepared Foods logo
  • Home
  • Trends
    • 2020 Trends
    • 2019 Trends
    • 2018 Trends
  • Products
    • Bakery
    • Beverages
    • Breakfast, Cereals & Bars
    • Cannabis
    • Dairy
    • Meals & Sides
    • Meat, Poultry & Seafood
    • Sauces & Marinades
    • Snacks & Appetizers
    • Soups
    • Food & Beverage Product Videos
  • Ingredients
    • Phosphates & Acidulants
    • Antioxidants & Nutritionals
    • Batters, Breading & Coatings
    • Cheese, Sauces & Bases
    • Colorings
    • Dietary Fiber
    • Emulsifiers, Fat & Oils
    • Flavors, Seasonings, Spices
    • Flours, Grains, & Pasta
    • Fruits, Vegetables and Nuts
    • Gums & Starches
    • Proteins & Enzymes
    • Sweeteners
  • Formulation
    • Allergens & Intolerance
    • Gluten Free
    • Authentic & Ethnic
    • Calorie Reduction
    • Cost Reduction
    • Fat Reduction
    • Organic & Natural
    • Shelf Stability
    • Sugar & Sodium Reduction
    • Weight Management
    • Vegetarian
    • R&D Lab Tech / QA-QC / Food Safety
  • Better for You
    • Functional New Products
    • Functional Ingredients
    • Functional Benefits
  • Food Master
  • Multimedia
    • Favorite Products Poll
    • Videos
    • Image Galleries
    • Interactive Spotlight
    • Polls
  • More
    • eNewsletter Archives
    • Events
      • New Product Conference
      • Spirit of Innovation Awards
      • Industry Events
      • Webinars
    • Prepared Foods Store
    • White Papers
    • First Person Q&A
    • 19 Product Development Resources
  • Magazine
    • Current Issue
    • Archives
    • Digital Editions
  • Contact
    • Contact Us
    • Advertise
Home » Rye Bran and Satiety
Breaking News

Rye Bran and Satiety

November 9, 2009
Reprints
No Comments

Rye Bran and Satiety

October 29/Pharma Law Weekly -- "Several studies report that dietary fiber from different sources promotes the feeling of satiety and suppresses hunger. However, results for cereal fiber from rye are essentially lacking," scientists in Uppsala, Sweden, report.

"The aim of the present study was to investigate subjective appetite during eight hours after intake of iso-caloric rye bread breakfasts varying in rye dietary fiber composition and content. The study was divided into two parts. The first part (n=16) compared the satiating effect of iso-caloric bread breakfasts including different milling fractions of rye (bran, intermediate fraction (B4) and sifted flour). The second part (n=16) investigated the dose-response effect of rye bran and intermediate rye fraction, each providing 5g or 8g of dietary fiber per iso-caloric bread breakfast. Both study parts used a wheat bread breakfast as reference and a randomised, within-subject comparison design. Appetite (hunger, satiety and desire to eat) was rated regularly from just before breakfast at 8:00 until 16:00. Amount, type and timing of food and drink intake were standardised during the study period. The Milling fractions study showed that each of the rye breakfasts resulted in a suppressed appetite during the time period before lunch (08:3012:00) compared with the wheat reference bread breakfast. At a comparison between the rye bread breakfasts the one with rye bran induced the strongest effect on satiety. In the afternoon, the effect from all three rye bread breakfasts could still be seen as a decreased hunger and desire to eat compared to the wheat reference bread breakfast. In the dose-response study, both levels of rye bran and the lower level of intermediate rye fraction resulted in an increased satiety before lunch compared with the wheat reference bread breakfast. Neither the variation in composition between the milling fractions nor the different doses resulted in significant differences in any of the appetite ratings when compared with one another. The results show that rye bread can be used to decrease hunger feelings both before and after lunch when included in a breakfast meal," wrote H. Isaksson and colleagues.

The researchers concluded, "Rye bran induces a stronger effect on satiety than the other two rye fractions used when served in iso-caloric portions."

Isaksson and colleagues published their study in Nutrition Journal ("Effect of Rye Bread Breakfasts on Subjective Hunger and Satiety: A Randomized Controlled Trial." Nutrition Journal, 2009;8():39).

For more information, contact H. Isaksson, Swedish University of Agricultural Science, Dept. of Food Science, SE-75007 Uppsala, Sweden.

From the November 9, 2009, Prepared Foods E-dition

Subscribe to Prepared Foods

Related Articles

Recommending Rye

Ginger Cake with Whole-grain Rye Flour

Fiber and Satiety

Aroma and Human Satiety

You must login or register in order to post a comment.

Report Abusive Comment

Subscribe For Free!
  • Print & Digital Edition Subscriptions
  • Prepared Foods eNewsletter
  • Online Registration
  • Subscription Customer Service

More Videos

Popular Stories

Innova_StreetCouple_900

Innova Market Insights Top Trends for 2020

SFA_900

2020 Food Trend Predictions

SteepFuze Coffee Flavors

A look at cannabis-infused coffee and tea products

Cannabinoids Molecules Graphic

Beyond CBD and THC: Other cannabinoids offer possibilities for cannabis edibles

BlueDiamond_Pickle_900

Blue Diamond Spicy Dill Pickle Almonds

Prepared Foods Favorite Products Poll

Events

January 1, 2030

Webinar Sponsorship Information

For webinar sponsorship information, visit www.bnpevents.com/webinars or email webinars@bnpmedia.com.

View All Submit An Event

Poll

PROFESSIONAL DEVELOPMENT

How many conferences do you or your team travel to each year?
View Results Poll Archive

Products

Accelerating New Food Product Design and Development, 2nd Edition

Accelerating New Food Product Design and Development, 2nd Edition

See More Products

Prepared Foods

Prepared Foods November 2019 Cover

2019 November

Check out the November 2019 issue of Prepared Foods, featuring our cover story on the value fruits and nuts add to formulations, better for you beverages, and much more!

View More Create Account
  • More
    • Want More
    • Connect
    • Editorial Guidelines
    • New Product Submission Form
    • Food & Beverage Brands
    • Custom Content & Marketing Services
    • Market Research
    • List Rental
    • Survey And Sample
    • Privacy Policy
  • Advertise With Us
    • Advertise
  • Subscribe

Copyright ©2019. All Rights Reserved BNP Media.

Design, CMS, Hosting & Web Development :: ePublishing