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- Iversen, Kia Noehr, 1987, et al.
(författare)
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Appetite and Subsequent Food Intake Were Unaffected by the Amount of Sourdough and Rye in Soft Bread-A Randomized Cross-Over Breakfast Study
- 2018
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Ingår i: Nutrients. - : MDPI AG. - 2072-6643 .- 2072-6643. ; 10:11
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Tidskriftsartikel (refereegranskat)abstract
- Sourdough fermented bread has been suggested to have beneficial health effects, in part mediated by increased satiety in the postprandial phase, but only limited research has been conducted to verify this. The current study aimed to investigate the effect of the amounts of sourdough and rye in soft bread on postprandial appetite. On 6 occasions, 23 healthy volunteers consumed 5 different test breads, with varying amount of rye and sourdough, and a yeast-fermented refined wheat control bread as part of a breakfast meal. The sourdough ranged between 9⁻51% of dough weight and rye content between 35⁻48% of flour weight. Appetite was recorded using visual analogue scales from immediately before breakfast and every 30 min the following 4 h. An ad libitum lunch was served 4 h after the breakfast meal, from which voluntary energy intake was measured. While some of the test breads resulted in lower hunger ratings and increased sense of fullness compared to the refined wheat bread, there were no differences between the test breads. The content of rye in the test breads differed within a narrow range, which might explain the lack of a consistent effect of rye on appetite. Microstructural examination of the test breads showed an increased aggregation of proteins in the breads with high content of sourdough, indicating additional changes to the breads, beyond change in pH, which may counteract the potential effect of decreased pH in the bread on appetite. In conclusion, our study does not support an effect of sourdough on appetite and ad libitum food intake.
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| 2. |
- Iversen, Kia Noehr, 1987
(författare)
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High fiber rye foods decrease body weight and body fat and affect metabolic risk markers
- 2021
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Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- Overweight and obesity are major risk factors for development of non-communicable diseases, such as type-2 diabetes and cardiovascular disease, and increase the risk of early mortality. Diet and food consumption are among the most important factors in preventing and reversing overweight, obesity and their comorbidities. Whole grain has been associated with decreased risk of overweight and obesity in observational studies, but the results from interventions are inconsistent. This may be because very few interventions have been adequately designed for evaluation of the effects of whole grain on body weight management and these effects may differ between different whole grain sources. Rye is the cereal with the highest fiber content and has been suggested to be superior to wheat in inducing beneficial physiological effects with health implications, but large randomized controlled trials with well-characterized intervention foods are lacking. This thesis aimed to investigate the effects of rye-based cereals, compared with refined wheat-based cereals, on body weight loss and metabolic risk factors. Furthermore, the potential influence of subjective appetite and gut microbiota were investigated. High fiber rye-based cereal products were shown to induce greater reduction in body weight and body fat than corresponding refined wheat products after 6 and 12 weeks of intervention among overweight and obese men and women. No consistent effect of rye products on appetite response was found and the changes in body weight and body fat could not be linked to differences in subjective appetite or food intake. However, this may be due to methodological issues and warrants further research. Compared with refined wheat products, high fiber rye-based cereal products were shown to lower C-reactive protein, a marker of inflammation and a risk factor for cardiovascular disease, in two different populations. This effect was associated with reduction in abundance of certain bacteria in the gut that have previously been associated with decreased gut barrier integrity, suggesting that the effect of rye consumption on inflammation may, at least partly, be mediated through changes in gut microbiota composition and decreased gut permeability. In conclusion, the work included in this thesis suggests that replacing wheat-based cereals with high fiber rye-based cereals can aid the reduction of body weight and body fat, and reduce low-grade inflammation. These results can support the development of dietary guidelines and promote the development of healthier food products.
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| 3. |
- Robinson, A. P. L., et al.
(författare)
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Spectral modification of laser-accelerated proton beams by self-generated magnetic fields
- 2009
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Ingår i: New Journal of Physics. - : IOP Publishing. - 1367-2630. ; 11
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Tidskriftsartikel (refereegranskat)abstract
- Target normal measurements of proton energy spectra from ultrathin (50-200 nm) planar foil targets irradiated by 10(19) W cm(-2) 40 fs laser pulses exhibit broad maxima that are not present in the energy spectra from micron thickness targets (6 mu m). The proton flux in the peak is considerably greater than the proton flux observed in the same energy range in thicker targets. Numerical modelling of the experiment indicates that this spectral modification in thin targets is caused by magnetic fields that grow at the rear of the target during the laser-target interaction.
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