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The Effect of Different but Isoenergetic Breakfasts on Satiety

Tyrberg, Anna LU and Olsson, Emelie LU (2016) KLTM01 20161
Food Technology and Nutrition (M.Sc.)
Abstract
This master thesis aims to examine the effect of isoenergetic but different composed breakfasts on satiety and satiation in a Swedish context. Four isoenergetic breakfasts were composed: egg & bread, egg & fruits, yoghurt & müsli and jam & bread. The breakfasts were composed pairwise where the first two consisted of the same distribution of glycemic carbohydrates, fiber, protein and fat. The other two breakfast were similar with regards to glycemic carbohydrates but slightly different in other components. In combination with the breakfasts an ad libitum lunch was served to examine the effect on subsequent food intake. The breakfasts were served to 16 participants during four weeks, with one week between each study day. Participants were... (More)
This master thesis aims to examine the effect of isoenergetic but different composed breakfasts on satiety and satiation in a Swedish context. Four isoenergetic breakfasts were composed: egg & bread, egg & fruits, yoghurt & müsli and jam & bread. The breakfasts were composed pairwise where the first two consisted of the same distribution of glycemic carbohydrates, fiber, protein and fat. The other two breakfast were similar with regards to glycemic carbohydrates but slightly different in other components. In combination with the breakfasts an ad libitum lunch was served to examine the effect on subsequent food intake. The breakfasts were served to 16 participants during four weeks, with one week between each study day. Participants were screened and had to attend an information meeting prior the meal study to ensure eligibility and compliance. Satiety was measured at set intervals, through a Visual Analogue Scale (VAS) to collect subjective ratings of satiety. The effect of the different breakfasts on subsequent energy intake was measured by the energy intake at lunch. In addition blood glucose levels were measured during the study day.  This study found that the breakfasts affect satiety differently at different time points. Further this study showed that the jam & bread gave the highest feelings of hunger and also largest amount of energy eaten during lunch. Egg & bread and eggs & fruits resulted in the lowest amount of energy eaten during lunch. It was not possible to see a correlation between blood glucose level and satiety. The breakfasts were further evaluated based on their nutritional composition and environmental impact. The egg based breakfasts contained a larger amount of micronutrients which have shown to be deficient in parts of the Swedish population, and were a relative climate efficient alternative. (Less)
Popular Abstract (Swedish)
Hungrig redan två timmar efter frukost?

En kalori är inte en kalori. Frukostar med olika komposition påverkar hungerkänslor på olika vis, trots att de innehåller samma mängd energi. Det är inte heller den frukost som du först känner dig mest mätt av som sedan gör att du äter minst till lunch.

Denna studie har undersökt fyra frukostar, Ägg & bröd, Ägg & frukt, Yoghurt & müsli och Syltsmörgås. Försökspersonerna fick äta frukost och sedan uppskatta sina hungerkänslor. Genom att sedan servera en stor mängd pytt i panna och i smyg väga hur mycket deltagarna åt, gick det även att studera hur mycket deltagarna senare åt till lunch.

Efter att deltagarna blivit serverade en syltsmörgås kände de sig väldigt hungriga och åt därför en stor... (More)
Hungrig redan två timmar efter frukost?

En kalori är inte en kalori. Frukostar med olika komposition påverkar hungerkänslor på olika vis, trots att de innehåller samma mängd energi. Det är inte heller den frukost som du först känner dig mest mätt av som sedan gör att du äter minst till lunch.

Denna studie har undersökt fyra frukostar, Ägg & bröd, Ägg & frukt, Yoghurt & müsli och Syltsmörgås. Försökspersonerna fick äta frukost och sedan uppskatta sina hungerkänslor. Genom att sedan servera en stor mängd pytt i panna och i smyg väga hur mycket deltagarna åt, gick det även att studera hur mycket deltagarna senare åt till lunch.

Efter att deltagarna blivit serverade en syltsmörgås kände de sig väldigt hungriga och åt därför en stor portion vid lunchen. Det här är kanske inte så konstigt, däremot var det svårare att bedöma vilken frukost som var mest mättande. Resultatet visade nämligen att yoghurt & müsli gjorde att du rankade din mättnad högst, men samtidigt åt deltagarna mycket till lunchen. Medan de båda ägg frukostarna fick lite sämre ranking i mättnad åt deltagarna betydligt mindre till lunch! Om man då vill bedöma frukostarna med avseende på hur mycket lunch som konsumerades var en äggfrukost bäst. Ägg frukosten som även serverades med frukt innehöll dessutom mest av de vitaminer och mineraler som delar av befolkningen riskerar att äta för lite av.

Ett av de största hälsoproblemen idag är den ökade andelen personer som är överviktiga eller feta, 2014 var 52 % av världens befolkning antingen överviktig eller fet. Detta leder i sin tur till en ökad risk att drabbas av till exempel hjärt-kärl sjukdomar, stroke och typ 2 diabetes. Genom att öka kunskapen kring hur olika livsmedel påverkar mättnad finns möjlighet att bidra med kunskap som kan förhindra överätning, något som i sin tur kan förhindra övervikt. (Less)
Please use this url to cite or link to this publication:
author
Tyrberg, Anna LU and Olsson, Emelie LU
supervisor
organization
course
KLTM01 20161
year
type
H2 - Master's Degree (Two Years)
subject
keywords
breakfast, satiety, satiation, food engineering, livsmedelsteknik
language
English
id
8890257
date added to LUP
2016-11-14 13:08:13
date last changed
2016-11-14 13:08:13
@misc{8890257,
  abstract     = {This master thesis aims to examine the effect of isoenergetic but different composed breakfasts on satiety and satiation in a Swedish context. Four isoenergetic breakfasts were composed: egg & bread, egg & fruits, yoghurt & müsli and jam & bread. The breakfasts were composed pairwise where the first two consisted of the same distribution of glycemic carbohydrates, fiber, protein and fat. The other two breakfast were similar with regards to glycemic carbohydrates but slightly different in other components. In combination with the breakfasts an ad libitum lunch was served to examine the effect on subsequent food intake. The breakfasts were served to 16 participants during four weeks, with one week between each study day. Participants were screened and had to attend an information meeting prior the meal study to ensure eligibility and compliance. Satiety was measured at set intervals, through a Visual Analogue Scale (VAS) to collect subjective ratings of satiety. The effect of the different breakfasts on subsequent energy intake was measured by the energy intake at lunch. In addition blood glucose levels were measured during the study day.  This study found that the breakfasts affect satiety differently at different time points. Further this study showed that the jam & bread gave the highest feelings of hunger and also largest amount of energy eaten during lunch. Egg & bread and eggs & fruits resulted in the lowest amount of energy eaten during lunch. It was not possible to see a correlation between blood glucose level and satiety. The breakfasts were further evaluated based on their nutritional composition and environmental impact. The egg based breakfasts contained a larger amount of micronutrients which have shown to be deficient in parts of the Swedish population, and were a relative climate efficient alternative.},
  author       = {Tyrberg, Anna and Olsson, Emelie},
  keyword      = {breakfast,satiety,satiation,food engineering,livsmedelsteknik},
  language     = {eng},
  note         = {Student Paper},
  title        = {The Effect of Different but Isoenergetic Breakfasts on Satiety},
  year         = {2016},
}