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/m2, consumed two slices of White Bread, Bürgen® 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 Bürgen® Bread meal compared to the White Bread meal (2548 ± 218 vs. 3040 ± 328 kJ, Bürgen® Bread vs. White Bread, P < 0.05). There were higher fullness responses for the Lupin Bread (P < 0.01), and the Bürgen® Bread (P < 0.05) compared with the White Bread. Lupin Bread and Bürgen® Bread produced smaller postprandial glucose responses (79 ± 7, 74 ± 4, 120 ± 10 mmol/L min iAUC, Lupin, Bürgen® 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, Bürgen® 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.