Impact of bread making on fructan chain integrity and effect of fructan enriched breads on breath hydrogen, satiety, energy intake, PYY and ghrelin

What Was Tested

The paper reports a study of Ghrelin, published as a randomized controlled trial.

An acute feeding study with a single blind cross-over design was conducted with 11 participants to investigate the effect of ITF enriched breads on breath hydrogen, self-reported satiety levels, active ghrelin, total PYY and energy intake.

Why It Was Studied

Recently, there has been considerable interest in the satiety inducing properties of inulin type fructans (ITF) as a tool for weight management.

As a staple food, breads provide an excellent vehicle for ITF supplementation however the integrity of the ITF chains and properties upon bread making need to be assessed.

Who Took Part

According to the abstract, 11 participants were involved.

The age groups tagged for this paper are young adults, adults and middle-aged adults, both men and women.

How the Study Was Run

In design terms this was a randomized and crossover study.

The participants were allocated by chance, so the Ghrelin group and the comparison group should start out alike.

In the crossover set-up each of the participants took both Ghrelin and the comparison in turn, acting as their own control.

What Was Measured

As a staple food, breads provide an excellent vehicle for ITF supplementation however the integrity of the ITF chains and properties upon bread making need to be assessed.

PubMed files the paper under topics including Bread, Breath Tests, Cooking, Energy Intake, Food Additives, Fructans and Ghrelin.

What This Means in Plain Language

The paper is a randomized and crossover study of Ghrelin in 11 participants.

With fewer than 40 people, it is a small study, so it is better read as an early signal for further research than as a settled answer.

The publication is from 2015 (Food & function), a journal based in England.

More context: the Ghrelin compound page, all human trials.