Background: Foods that enhance satiety can help consumers to resist environmental cues to eat and help adherence to calorie restriction. The objective of this study was to compare the effect of 2 oat-based breakfast cereals on appetite, satiety, and food intake. Methods: Forty-eight healthy individuals, 18 years of age or older, were enrolled in a randomized, crossover trial. Subjects consumed isocaloric servings of either oatmeal or an oat-based ready-to-eat breakfast cereal (RTEC) in random order at least a week apart. Visual analogue scales measuring appetite and satiety were completed before breakfast and throughout the morning. Lunch was served 4 hours after breakfast. The physicochemical properties of oat soluble fiber (b-glucan) were...
Purpose: To determine the relative impact of three iso-caloric breakfast meals, of variable composit...
Oatmeal is a whole grain (WG) food rich in fiber and other nutrients. The study objective was to com...
The effects of an enzyme-hydrolyzed arabinoxylan from wheat (AXOS) versus an intact arabinoxylan fro...
Background: Dietary fibres are known to influence weight-loss. Oats are widely researched for their ...
Abstract: Aim of the study was to establish the impact of most widely sold oat-based ready-to-eat br...
Introduction: Obesity and health complications surrounding it have been on rise for a long time due ...
The United States population is suffering from an overweight and obesity epidemic. Consuming foods t...
grantor: University of TorontoTo test the hypothesis that processing of oat grain breakfas...
Overweight and obesity are disease states of a huge public health concern, therefore strategies to i...
** From PubMed via Jisc Publications Router. ** History: received 23-03-2018; revised 12-06-2018; ...
Background: Soluble fibre has been proposed to suppress appetite-related perceptions and it could th...
Objective: To test the hypotheses that among overweight and obese participants, a breakfast consisti...
Purpose: The satiating effect of animal vs plant proteins remains unknown. The present study examine...
This study aimed to determine the postprandial effects of barley bread (BB) and oat bread (OB), grai...
There is evidence that oat β-glucan lowers appetite and ad libitum eating; however, not all studies ...
Purpose: To determine the relative impact of three iso-caloric breakfast meals, of variable composit...
Oatmeal is a whole grain (WG) food rich in fiber and other nutrients. The study objective was to com...
The effects of an enzyme-hydrolyzed arabinoxylan from wheat (AXOS) versus an intact arabinoxylan fro...
Background: Dietary fibres are known to influence weight-loss. Oats are widely researched for their ...
Abstract: Aim of the study was to establish the impact of most widely sold oat-based ready-to-eat br...
Introduction: Obesity and health complications surrounding it have been on rise for a long time due ...
The United States population is suffering from an overweight and obesity epidemic. Consuming foods t...
grantor: University of TorontoTo test the hypothesis that processing of oat grain breakfas...
Overweight and obesity are disease states of a huge public health concern, therefore strategies to i...
** From PubMed via Jisc Publications Router. ** History: received 23-03-2018; revised 12-06-2018; ...
Background: Soluble fibre has been proposed to suppress appetite-related perceptions and it could th...
Objective: To test the hypotheses that among overweight and obese participants, a breakfast consisti...
Purpose: The satiating effect of animal vs plant proteins remains unknown. The present study examine...
This study aimed to determine the postprandial effects of barley bread (BB) and oat bread (OB), grai...
There is evidence that oat β-glucan lowers appetite and ad libitum eating; however, not all studies ...
Purpose: To determine the relative impact of three iso-caloric breakfast meals, of variable composit...
Oatmeal is a whole grain (WG) food rich in fiber and other nutrients. The study objective was to com...
The effects of an enzyme-hydrolyzed arabinoxylan from wheat (AXOS) versus an intact arabinoxylan fro...