Effects of cereal breakfasts on postprandial glucose, appetite regulation and voluntary energy intake at a subsequent standardized lunch; focusing on rye products
Liza Rosén, Elin Östman, Inger Björck
Nutrition Journal
Abstract
Rye products, rich in indigestible carbohydrates, induce colonic fermentation already post the breakfast meal, and lowers acute insulin responses. A high excretion of breath H(2) also correlated with a higher GP. Especially, rye kernels induced a high GP which was associated with a 16% lowering of energy intake at a subsequent lunch meal. The bulking effect of rye fiber, colonically derived fermentation metabolites, a high GP and a low insulin response possibly all contributes to the benefits on glucose- and appetite regulation seen in an acute and semi-acute perspective.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
rye fiber contributes to benefits on glucose- and appetite regulation
“The bulking effect of rye fiber, colonically derived fermentation metabolites, a high GP and a low insulin response possibly all contributes to the benefits on glucose- and appetite regulation seen in...”
rye products induce colonic fermentation
“Rye products, rich in indigestible carbohydrates, induce colonic fermentation already post the breakfast meal”
rye kernels induce high GP
“Especially, rye kernels induced a high GP which was associated with a 16% lowering of energy intake at a subsequent lunch meal”