Whole grain rye breakfast - Sustained satiety during three weeks of regular consumption

Physiology and Behavior

Volumn 105, Issue 3, 2012, Pages 877-884

  Isaksson, Hanna ^a,b   Tillander, Isabella ^b   Andersson, Roger ^a   Olsson, Johan ^c   Fredriksson, Helena ^b   Webb, Dominic Luc ^d   Åman, Per ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^b Lantmännen R and D ^*  (Sweden)

^c KPL Good Food Practice AB   (Sweden)

^d UPPSALA UNIVERSITY   (Sweden)

Author keywords

Appetite; Breakfast; Gut fermentation; Rye; Satiety; Whole grain

Indexed keywords

HYDROGEN; SALAZOSULFAPYRIDINE; SULFAPYRIDINE;

APPETITE; ARTICLE; CALORIC INTAKE; CROSSOVER PROCEDURE; DOUBLE BLIND PROCEDURE; FEMALE; FERMENTATION; FOOD INTAKE; HUMAN; HUMAN EXPERIMENT; INTERVENTION STUDY; MALE; MEAL; NORMAL HUMAN; PRIORITY JOURNAL; RANDOMIZED CONTROLLED TRIAL; RYE; SATIETY; WHEAT;

ADOLESCENT; ADULT; ANALYSIS OF VARIANCE; APPETITE; CROSS-OVER STUDIES; DIETARY FIBER; DOUBLE-BLIND METHOD; ENERGY INTAKE; FEMALE; FERMENTATION; FOLLOW-UP STUDIES; HUMANS; HUNGER; HYDROGEN; MALE; MIDDLE AGED; ORYZA SATIVA; SATIATION; SULFAPYRIDINE; SULFASALAZINE; TIME FACTORS; YOUNG ADULT;

EID: 82055200146     PISSN: 00319384     EISSN: 1873507X     Source Type: Journal    
DOI: 10.1016/j.physbeh.2011.10.023     Document Type: Article

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