Researchers reveal potential of bread that suppresses appetite
High-fibre bread helps consumers cut down on snacking, giving them more control over their diets and health according to new research.
Bread is one of the most wasted food items in the UK.
The bread, which was enriched with soluble fibre, proteins and dried fruit, was shown to curb appetite more than traditional breads and was designed to cut food consumption between meals.
It contained a variety of flours (wheat, oats, and spelt) and 22 per cent dried fruit (figs, apricots, raisins).
The research project was directed by Prof. Ángel Gil Hernández and Dr. María Dolores Mesa García, both of whom work at the Department of Biochemistry and Molecular Biology II of UGR.
They conducted the study with Dr. Carolina González Antón, a dietitian and nutritionist who obtained her doctorate at the UGR and whose doctoral thesis includes the study.
Dr. González Antón said: “Eating high-fibre foods is important when it comes to satisfying hunger, since these foods reduce snacking and therefore help control energy intake and promote healthier food choices.”
The high-fibre bread analysed during the study is especially suitable for breakfast. Dr. González Antón added: “Skipping breakfast is a common phenomenon, and too many pastries, sweets and juices are consumed as part of this meal. Such eating habits are associated with excess weight and obesity. Cereal-based bread which is rich in soluble fibre, proteins and dried fruit provides a balanced breakfast solution that is quick and easy, improving appetite as well as glycemic and insulinemic responses.”
Volunteers between aged between 18 and 29 took part in the experiments. All participants ate breakfast on a daily basis and included bread in their diet. The experimental breakfast consisted of the cereal-based bread and a glass of water, while the control group ate a breakfast consisting of sliced white bread (85g), jam (10g) and margarine (2g), and a glass of water. The results obtained regarding the levels of satiety were very positive in the case of the cereal-based bread.
The results of this study were recently published in the Journal of Nutrition. They were also included in the systematic review on bread and satiety carried out by the same research group and recently published in Critical Review in Food Science and Nutrition.