The results of a study recently published in the Nutrition Journal revealed that eating rye breakfasts can suppress the appetite during the period before lunch.
The aim of the study, conducted by Swedish University of Agricultural Sciences, was to investigate subjective appetite for the eight hours after a rye bread breakfast, varying in rye dietary fibre composition and content.
Two studies were carried out - one on the satiating effect of iso-caloric bread breakfasts including different milling fractions of rye. The second was on the dose-response effect of rye bran and intermediate rye fraction. Both studies used a wheat bread breakfast as reference and appetite (hunger, satiety and desire to eat) was rated regularly from 8am to 4pm.
The findings revealed that, with the milling fractions study, each of the rye breakfasts resulted in a suppressed appetite during the time period before lunch (08:3012:00) compared with the wheat reference bread breakfast. The one with rye bran induced the strongest effect on satiety. The effect of decreased hunger could still also be noticed in the afternoon from all three rye bread breakfasts compared to the wheat reference bread breakfast.
In the dose-response study both levels of rye bran and the lower level of intermediate rye fraction resulted in an increased satiety before lunch compared with the wheat reference bread breakfast.