New research released by the University of Sydney has revealed daily bread choice can play a role in satisfying hunger and decreasing food intake at subsequent meals.
The research, conducted by Professor Jennie Brand-Miller of the Human Nutrition Unit, on behalf of George Weston Foods from January to March 2008 has unlocked new insights into weight management.
The study asked subjects to consume standard white sandwich bread and Burgen® Wholemeal and Seeds bread — and rank their feelings of fullness following each meal, as well as the subsequent meal’s food intake. Twenty healthy subjects, both male and female, participated in the trials, each consuming either two slices of Burgen Wholemeal & Seeds Bread (83g) or two slices of test white bread (74g) with margarine and jam and a glass of water, with a washout period of at least three days in between testing.
Results demonstrate that eating two slices of Burgen Wholemeal and Seeds bread as part of a breakfast meal left subjects feeling fuller for longer. On average, subjects reduced their intake by 500 kilojoules and 4g of fat compared to when they ate two slices of standard white bread.
Professor Brand-Miller, said that the results shed new light on the issue of satiety and weight management.
“A lack of satisfying, filling foods is a hurdle for many when trying to maintain a balanced, healthy diet. There are many diets and food fads that claim to improve satiety, which is why we were keen to conduct a scientific study in this area.
“The research clearly demonstrates that eating Burgen bread enhances satiety and consequently decreases food intake at the next meal.”
The trial also revealed that after eating two slices of Burgen bread subjects had a lower glycemic response as compared to white bread, which may have contributed to keeping hunger pangs at bay.
Burgen bread is also a source of dietary fibre and provides protein — which may again have helped to provide greater satiety responses.
The research was unveiled with the re-launch of several newly reformulated Burgen bread variants. The Burgen range includes seven variants — each of which has been specifically developed to provide the goodness of wholegrains as well as a wide range of vitamins, minerals and phytochemicals.
George Weston Foods Baking Nutrition Manager, Kathy Usic, has said that the Burgen range helps consumers to tailor their choice of bread to their specific health requirements.
“Burgen recognises that everyone has different nutritional needs. We understand that a healthy and fulfilling lifestyle can mean different things to different people, and we cater for a range of different needs”
“The new research demonstrates one way our Burgen bread may assist with weight management, which is just one area we focus on in the range. The Burgen Oatbran and Honey bread contains soluble fibre from oats to help lower cholesterol absorption and Burgen Rye bread contains three types of fibre to assist with digestive balance by providing 30% of your daily fibre needs — two key focus areas for overall health and wellbeing.”
Burgen is available in supermarkets nationwide at a recommended retail price (RRP) of $4.56 per loaf. Variants include: Burgen Wholemeal and Seeds, Burgen Soy-Lin, Burgen Rye, Burgen Oatbran and Honey, Burgen Pumpkin Seeds, Burgen Fruit and Muesli, and Burgen Mixed Grain.