[A reducing diet with a high proportion of bread]

10 female and 10 male moderately obese persons, pursuing their usual activities, received a reduction diet for 4 weeks, in which 46% of the calories were supplied by rye bread. In percent of calories the diet consisted of 60% carbohydrates, 20% fat and 20% protein. The total intake of calories corresponded to 60% of the caloric requirement. Weight losses ranged from 1.8 to 10.7 kg; the mean was 6.0 kg. Serum cholesterol values tended to decrease by 15% on the average, triglyceride values decreased by 38%. All subjects declared to be satiated during the entire 4 week period. No significant differences between the influence of crumb and crust on weight reduction could be observed.