The Effect of Different but Isoenergetic Breakfasts on Satiety

Sammanfattning: 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.