Hostname: page-component-586b7cd67f-2plfb Total loading time: 0 Render date: 2024-12-02T21:14:55.747Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect on appetite control of minor cereal and pseudocereal products

Published online by Cambridge University Press:  08 March 2007

Cristiana Berti ,
Patrizia Riso ,
Antonella Brusamolino  and
Marisa Porrini
Cristiana Berti*
Affiliation:
Department of Food Science and Microbiology, Division of Human Nutrition, University of Milan, Milan, Italy
Patrizia Riso
Affiliation:
Department of Food Science and Microbiology, Division of Human Nutrition, University of Milan, Milan, Italy
Antonella Brusamolino
Affiliation:
Department of Food Science and Microbiology, Division of Human Nutrition, University of Milan, Milan, Italy
Marisa Porrini
Affiliation:
Department of Food Science and Microbiology, Division of Human Nutrition, University of Milan, Milan, Italy
*
*Corresponding author: Dr C. Berti, fax +39 02 50316600, email [email protected]
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

Recent findings suggest that Western diets based on highly palatable foods are likely to be much less satiating than more traditional diets or those typical of less developed countries. In particular, some alternative crops (for example, buckwheat, oat, barley, spelt, rye, quinoa, amaranth) seem to be of great nutritional interest and to represent important recipes for healthier and typical regional foods. The objective of the present study was to investigate the effect on subsequent food intake and feelings of satiety of alternative oat bread, oat and buckwheat pasta and of quinoa as compared with their wheat counterparts and rice, respectively. Three different experiments (one specific for each alternative crop food) were conducted, all with a within-subjects design. The preloading paradigm strategy was used. Results showed that preload energy level influenced total energy intake (preload plus ad libitum test meal intake), larger preloads inducing more eating than smaller preloads. No effect of formulation was observed on energy intake, as the consumption of alternative crop formulations did not decrease the total energy intake as compared with that of the counterparts. Satiating efficiency indices (SEI) for alternative crop foods were higher with respect to traditional cereal foods. In particular, white bread was the least satisfying food (SEI =0·2) and the different time of consumption (for lunch or as a snack) did not affect energy intake. In conclusion, oat or buckwheat formulations, and also quinoa, may be exploited for their potential impact on eating behaviour, particularly considering they are good sources of functional substances.

Keywords

CerealsPseudocerealsSatietyAppetiteEating behaviour
Type
Research Article
Information
British Journal of Nutrition , Volume 94 , Issue 5 , November 2005 , pp. 850 - 858
Copyright
Copyright © The Nutrition Society 2005

References

Abdel-Aal, ESM & Hucl, P (2002) Amino acid composition and in vitro protein digestibility of selected ancient wheats and their end products. J Food Comp Anal 15, 737–747.CrossRefGoogle Scholar
Association of Official Analytical Chemists (1984) Official Methods of Analysis Washington, DCAssociation of Official Analytical Chemists.Google Scholar
Barkeling, B, Granfeldt, Y, Björck, I & Rössner, S (1995) Effects of carbohydrates in the form of pasta and bread on food intake and satiety in man. Nutr Res 15, 467–476.CrossRefGoogle Scholar
Bell, EA, Castellanos, VH, Pelkman, CL, Thorwart, ML & Rolls, BJ (1998) Energy density of foods affects energy intake in normal-weight women. Am J Clin Nutr 67, 412–420.CrossRefGoogle ScholarPubMed
Bejosano, FP & Corke, H (1999) Effect of Amaranthus and buckwheat proteins on the rheological properties of maize starch. Food Chem 65, 493–501.CrossRefGoogle Scholar
Berti, C, Ballabio, C, Restani, P, Porrini, M, Iametti, S & Bonomi, F (2004 a) Immunochemical and molecular properties of proteins in Chenopodium quinoa. Cereal Chem 81, 275–277.CrossRefGoogle Scholar
Berti, C, Riso, P, Monti, LD & Porrini, M (2004b) In vitro starch digestibility and in vivo glucose response of gluten free foods and their gluten counterparts. Eur J Nutr 43, 198–204.CrossRefGoogle ScholarPubMed
Blundell, JE & Burley, VJ (1987) Satiation, satiety and the action of fibre of food intake. Int J Obesity 11, S9–S25.Google ScholarPubMed
Blundell, JE, Green, S & Burley, V (1994) Carbohydrates and human appetite. Am J Clin Nutr 59, 728S–734S.CrossRefGoogle ScholarPubMed
Blundell, JE, Hill, AJ & Rogers, PJ (1988) Hunger and the satiety cascade – their importance for food acceptance in the late 20th century. In Food Acceptability, pp. 233–250 [Thompson, DMH, editor]. Amsterdam: Elsevier Press.Google Scholar
Bonafaccia, G, Galli, V, Francisci, R, Mair, V, Skrabanja, V & Kreft, I (2000) Characteristics of spelt wheat products and nutritional value of spelt wheat-based bread. Food Chem 68, 437–441.CrossRefGoogle Scholar
Bonafaccia, G, Marocchini, M & Kreft, I, (2003) Composition and technological properties of the flour and bran from common and tartary buckwheat. Food Chem 80, 9–15.CrossRefGoogle Scholar
Brand-Miller, JC, Holt, SHA, Pawlak, DB & McMillan, J (2002) Glycemic index and obesity. Am J Clin Nutr 76, 281S–285S.CrossRefGoogle ScholarPubMed
Chauhan, GS, Eskin, NAM & Tkachuk, R (1992) Nutrients and antinutrients in quinoa seed. Cereal Chem 69, 85–88.Google Scholar
Coulter, L & Lorenz, K (1990) Quinoa – composition, nutritional value, food applications. Lebensm WissTechnol 23, 203–207.Google Scholar
De Graaf, C, De Jong, LS & Lambers, AC (1999) Palatability affects satiation but not satiety. Physiol Behav 66, 681–688.CrossRefGoogle Scholar
Delargy, HJ, Burley, VJ, O'Sullivan, KR, Fletcher, RJ & Blundell, JE (1995) The effects of different soluble:insoluble fibre ratios in breakfast on 24-h pattern of dietary intake and satiety. Eur J Clin Nutr 49, 754–766.Google ScholarPubMed
Delargy, HJ, O'Sullivan, KR, Fletcher, RJ & Blundell, JE (1997) Effects of amount and type of dietary fiber (soluble and insoluble) on short-term control of appetite. Int JFood Sci Nutr 48, 67–77.CrossRefGoogle ScholarPubMed
Di Cagno, RDe Angelis, M, Auricchio, S,et al. (2004) Sourdough bread made from wheat and nontoxic flours and started with selected Lactobacilli is tolerated in celiac sprue patients. Appl Environ Microbiol 70, 1088–1096.CrossRefGoogle ScholarPubMed
Foster-Powell, K, Holt, SHA & Brand-Miller, JC (2002) International table of glycemic index and glycemic load values. Am JClin Nutr 76, 5–56.CrossRefGoogle ScholarPubMed
Gabrovská, D, Fiedlerová, V, Holasová, M, Mašková, ESmrčinov, H, Rysová, J, Winterová, R, Michalová, A & Hutař, M (2002) The nutritional evaluation of underutilized cereals and buckwheat. Food Nutr Bull 23, S246–S249.CrossRefGoogle ScholarPubMed
Granfeldt, Y, Liljeber, HGM, Drews, A, Newman, R & Björck, I (1994) Glucose and insulin responses to barley products: influence of food structure and amylose-amylopectin ratio. Am J Clin Nutr 59, 1075–1082.CrossRefGoogle ScholarPubMed
Green, SM & Delargy, HJ (1997) A satiety quotient: a formulation to assess the satiating effect of food. Appetite 29, 291–304.CrossRefGoogle ScholarPubMed
Gutzmán-Maldonado, SH & Paredes-Lopez, O (1999) Functional products of plants indigenous to Latin America: amaranth, quinoa, common beans, and botanicals. In Functional Foods. Biochemical & Processing Aspects 293–328 [Mazza, G, editors]. Lancaster, UK: Technomic Publishing Press.Google Scholar
Holm, J & Björck, I (1992) Bioavalability of starch in various wheat-based bread products. evaluation of metabolic responses in healthy subjects and rate and extent of in vitro starch digestion. Am J Clin Nutr 55, 420–429.CrossRefGoogle Scholar
Holt, SHA, Brand Miller, JC & Petocz, P (1996) Interrelationships among postprandial satiety, glucose and insulin responses and changes in subsequent food intake. Eur J Clin Nutr 50, 788–797.Google ScholarPubMed
Holt, SHA, Brand Miller, JC, Petocz, P & Farmakalidis, E (1995) A satiety index of common foods. Eur J Clin Nutr 49, 675–690.Google ScholarPubMed
Holt, SHA, Brand Miller, JC & Stitt, PA (2001) The effects of equal-energy portions of different breads on blood glucose levels, feelings of fullness and subsequent food intake. J Am Diet Assoc 101, 767–773.CrossRefGoogle ScholarPubMed
Holt, SHA, Delargy, HJ, Lawton, CL & Blundell, JE (1999) The effects of high-carbohydrate vs high-fat breakfasts on feelings of fullness and alertness, and subsequent food intake. Int J Food Sci Nutr 50, 13–28.CrossRefGoogle ScholarPubMed
Hughes, E, Cofrades, S & Troy, DJ (1997) Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30 % fat. Meat Sci 45, 273–281.CrossRefGoogle Scholar
Kim, SL, Kim, SK & Park, CO (2004) Introduction and nutritional evaluation of buckwheat sprouts as a new vegetable. Food Res Int 37, 319–327.CrossRefGoogle Scholar
Kissileff, HR (1984) Satiating efficiency and a strategy for conducting food loading experiments. Neurosci Biobehav Rev 8, 129–135.CrossRefGoogle Scholar
Liljeberg, HGM, Åkerberg, AKE & Björck, IME (1999) Effect of the glycemic index and content of indigestible carbohydrates of cereal-based breakfast meals on glucose tolerance at lunch in healthy subjects. Am J Clin Nutr 68, 647–655.CrossRefGoogle Scholar
Liljeberg, HGM & Björck, IME (1994) Bioavailability of starch in bread products. Postprandial glucose and insulin responses in healthy subjects and in vitro resistant starch. Eur J Clin Nutr 48, 151–163.Google ScholarPubMed
Liljeberg, HGM & Björck, IME (2000) Effects of low-glycaemic index spaghetti meal on glucose tolerance and lipaemia at a subsequent meal in healthy subjects. Eur J Clin Nutr 54, 24–28.CrossRefGoogle Scholar
Lodwing, D (2000) Dietary glycemic index and obesity. J Nutr 130, 280S–283S.Google Scholar
Mälkki, Y & Virtanen, E (2001) Gastrointestinal effects of oat bran and oat gum. A review. Lebensm WissTechnol 34, 337–347.CrossRefGoogle Scholar
Marmonier, C, Chapelot, D, Fantino, M & Louis-Sylvestre, J (2002) Snacks consumed in a nonhungry state have poor satiating efficiency: influence of snack composition on substrate utilization and hunger. Am J Clin Nutr 76, 518–528.CrossRefGoogle Scholar
Ogungbenle, HN (2003) Nutrition and functional properties of quinoa ( Chenopodium quinoa ) flour. Int J Food Sci Nutr 54, 153–158.CrossRefGoogle ScholarPubMed
Poppit, SD & Prentice, AM (1996) Energy density and its role in the control of food intake: evidence of metabolic and community studies. Appetite 26, 153–174.CrossRefGoogle Scholar
Porrini, M, Crovetti, R & Testolin, G, (1995) Evaluation of satiety sensations and food intake after different preloads. Appetite 25, 17–30.CrossRefGoogle ScholarPubMed
Porrini, M, Santangelo, A, Crovetti, R, Riso, P, Testolin, G & Blundell, JE (1997) Weight, protein, fat, and time preloads affect food intake. Physiol Behav 62, 563–570.CrossRefGoogle ScholarPubMed
Raben, A, Tagliabue, A, Christensen, NJ, Madsen, J, Holst, JJ & Astrup, A (1994) Resistant starch: the effect on postprandial glycemia, hormonal response, and satiety. Am J Clin Nutr 60, 544–551.CrossRefGoogle ScholarPubMed
Ranhotra, GS, Gelroth, JA, Glaser, BK, Lorenz, KJ & Johnson, DL (1993) Composition and protein nutritional quality of quinoa. Cereal Chem 70, 303–305.Google Scholar
Ranhotra, GS, Gelroth, JA, Glaser, BK & Lorenz, KJ (1995) Baking and nutritional qualities of a spelt wheat sample. Lebensm WissTechnol 28, 118–122.CrossRefGoogle Scholar
Roberts, S (2000) High-glycemic index foods, hunger, and obesity: is there a connection? Nutr Rev 58, 163–169.CrossRefGoogle ScholarPubMed
Rolls, BJ, Castellanos, VH, Halford, JC, Kilara, A, Panyam, D, Pelkman, CL, Smith, GP & Thorwart, ML (1998) Volume of food consumed affects satiety in men. Am J Clin Nutr 67, 1170–1177.CrossRefGoogle ScholarPubMed
Rolls, BJ, Morris, EL & Roe, LS (2002) Portion size of food affects energy intake in normal-weight and overweight men and women. Am J Clin Nutr 76, 1207–1213.CrossRefGoogle ScholarPubMed
Rolls, BJ, Roe, LS, Kral, TVE, Meengs, JS & Wall, DE (2004) Increasing the portion size of a packaged snack increases energy intake in men and women. Appetite 42, 63–69.CrossRefGoogle ScholarPubMed
Ruales, J, de Grijalva, Y, Lopez-Jaramillo, P & Nair, BM (2002) The nutritional quality of an infant food from quinoa and its effect on the plasma level of insulin-like growth factor-1 (IGF-1) in undernourished. Int J Food Sci Nutr 53, 143–154.CrossRefGoogle ScholarPubMed
Ruales, J & Nair, BM (1993) Content of fat, vitamins and minerals in quinoa ( Chenopodium quinoa, Willd) seeds. Food Chem 48, 131–136.CrossRefGoogle Scholar
Ruales, J & Nair, BM (1994) Effect of processing on in vitro digestibility of protein and starch in quinoa seeds. Int J Food Sci Technol 29, 449–456.CrossRefGoogle Scholar
Schlundt, DG, Hill, JO, Sbrocco, T, Pope-Cordle, J & Sharp, T (1992) The role of breakfast in the treatment of obesity: a randomized clinical trial. Am J Clin Nutr 55, 645–651.CrossRefGoogle ScholarPubMed
Singh, N & Smith, AC (1997) A comparison of wheat starch, whole wheat meal and oat flour in the extrusion cooking process. J Food Eng 34, 15–32.CrossRefGoogle Scholar
Skrabanja, V, Elmståhl, Liljeber GM, Kreft, I & Björck, I (2001 a) Nutritional properties of starch in buckwheat products: studies in vitro and in vivo. J Agric Food Chem 49, 490–496.CrossRefGoogle ScholarPubMed
Skrabanja, V, Kovac, B, Golob, T, Elmståhl, GM, Björck, I & Kreft, I (2001 b) Effect of spelt wheat flour and kernel on bread composition and nutritional characteristics. J Agric Food Chem 49, 497–500.CrossRefGoogle ScholarPubMed
Størsrud, S, Hulthén, LR & Lenner, RA, (2003) Beneficial effects of oats in the gluten-free diet on adults with special reference to nutrient status, symptoms and subjective experiences. Br J Nutr 90, 101–107.CrossRefGoogle ScholarPubMed
Stubbs, RJ, Mazlan, N & Whybrow, S (2001) Carbohydrates, appetite and feeding behavior in humans J Nutr 131, 2775S–2781S.CrossRefGoogle ScholarPubMed
Valencia, S, Svanberg, U, Sandberg, A-S & Ruales, J (1999) Processing of quinoa ( Chenopodium quinoa, Willd): effects on in vitro iron availability and phytate hydrolysis. Int J Food Sci Nutr 50, 203–211.CrossRefGoogle ScholarPubMed
Westerterp-Plantega, MS, Rolland, V, Wilson, SAI & Westerterp, KR (1999) Satiety related to 24 h diet-induced thermogenesis during high protein/carbohydrate vs high fat diets measured in a respiration chamber. Eur J Clin Nutr 53, 495–502.CrossRefGoogle Scholar
Wolever, TMS (2000) Dietary carbohydrates and insulin action in humans. Br J Nutr 83, S97–S102.CrossRefGoogle ScholarPubMed
Wolever, TMS, Jenkins, DJA, Ocana, AM, Rao, VA & Collier, GR (1988) Second-meal effect: low-glycemic-index foods eaten at dinner improve subsequent breakfast glycemic response. Am J Clin Nutr 48, 1041–1047.CrossRefGoogle ScholarPubMed
Yilmaz, I & Dağhoğlu, O (2003) The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs. Meat Science 65, 819–823.CrossRefGoogle ScholarPubMed
Zieliński, H & Kozlowska, H (2000) Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions. J Agric Food Chem 48, 2008–2016.CrossRefGoogle ScholarPubMed