Satiety effects of high-fiber bread in healthy females: A randomized cross-over study

BackgroundBread is an important staple food worldwide. Its nutrient composition can vary significantly depending on the grain type and the bread-making practices.AimThe purpose of this randomized cross-over study was to determine the satiating effects of a high-fiber bread in healthy volunteers.MethodsTwo different types of bread with the same calories (238 kcal) were prepared, differing in their fiber content. The fiber-enriched bread contained 2.5 times more fiber compared to the reference bread. Volunteers consumed the reference and the fiber-enriched bread during two separate visits in a randomized order. The volunteers completed questionnaires using a 10-point visual analog scale (VAS) to assess feelings of hunger, satiety, and desire to eat. The questionnaires were filled out before the consumption of each bread and at 0, 30, 60, and 120 min after bread consumption. Data from 25 female adults with mean age 35.0 years and mean body mass index 23.1 Kg/m² was analyzed.ResultsThe incremental area under the curve (iAUC₁₂₀min) obtained from the VAS scores showed minor variations in the feeling of hunger (1.7%, p = 0.94), feeling of fullness (-4.4%, p = 0.58), and desire to eat (4.2%, p = 0.38) between treatments. There was no statistically significant difference in the satiating effects between the two types of bread (p > 0.05).ConclusionThere was no indication that adding fiber to bread can substantially affect satiety. Future studies on fiber-fortified bread should analyze specific fiber types (soluble vs. insoluble) and standardize fat content between bread formulations.