Food intake, postprandial glucose, insulin and subjective satiety responses to three different bread-based test meals

The effect of bread consumption on overall food intake is poorly understood. The aim of this study was to measure postprandial food intake after a set breakfast containing three different breads. Ten males and 10 females aged 20.1-44.8 years, BMI 18.4-24.8 kg/m(2), consumed two slices of White Bread, Burgen (R) Wholemeal and Seeds Bread or Lupin Bread (all 1300 kJ) with 10 g margarine and 30 g strawberry jam. Fullness and hunger responses and were measured before and during the test breakfasts. Glucose and insulin responses (incremental area under each two-hour curve (iAUC)) were calculated. Food intake was measured and energy and nutrient intake determined at a buffet meal two hours later. Subjects consumed significantly less energy after the Burgen (R) Bread meal compared to the White Bread meal (2548 +/- 218 vs. 3040 +/- 328 kJ, Burgen (R) Bread vs. White Bread, P < 0.05). There were higher fullness responses for the Lupin Bread (P < 0.01), and the Burgen (R) Bread (P < 0.05) compared with the White Bread. Lupin Bread and Burgen (R) Bread produced smaller postprandial glucose responses (79 +/- 7, 74 +/- 4, 120 +/- 10 mmol/L min iAUC, Lupin. Burgen (R) and White Bread respectively, P < 0.01). Differences in insulin responses were also observed (6145 +/- 1048, 6471 +/- 976, 9674 +/- 1431 pmol/L min iAUC, Lupin, Burgen (R) and White Bread respectively. P < 0.01). Equal-energy portions of three different commercially available breads differed in their short-term satiation capacity. Further studies are needed to demonstrate any potential benefit for weight management. (C) 2011 Elsevier Ltd. All rights reserved.