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Wholemeal bread and satiety.

E Bryson, C Dore, J S Garrow

    Journal of Human Nutrition
    |April 1, 1980
    PubMed
    Summary
    This summary is machine-generated.

    This study found no significant difference in nutrient intake when comparing white and wholemeal bread. Bread type did not affect the quantity or type of nutrients consumed during a meal or over 24 hours.

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    Area of Science:

    • Nutrition Science
    • Dietary Studies

    Background:

    • Dietary fiber intake is influenced by bread type.
    • Previous studies suggest wholemeal bread may alter nutrient consumption patterns.

    Purpose of the Study:

    • To investigate the impact of white versus wholemeal bread on nutrient intake.
    • To determine if bread type affects meal composition and subsequent 24-hour nutrient consumption.

    Main Methods:

    • Ten healthy volunteers participated in a controlled feeding study.
    • Participants consumed unlimited bread (white or wholemeal), butter, and jam over four sessions.
    • Nutrient intake was assessed during the meal and for 24 hours post-meal.

    Main Results:

    • No significant differences were observed in the quantity or type of nutrient intake.

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  • Both white (70% extraction) and wholemeal (100% extraction) bread did not significantly alter nutrient consumption.
  • Findings contradict previous reports on bread type and nutrient intake.

    • Conclusions:

    • The type of bread consumed (white vs. wholemeal) does not significantly impact nutrient intake in normal volunteers.
    • Dietary choices beyond bread type may be more influential on overall nutrient consumption.
    • Further research is needed to explore factors influencing nutrient intake beyond bread composition.