Oh what a difference your bread choice can make!![[ALAN]](http://www.glycemicindex.com/blog/2007/sept2007/alan100.jpg)
Alan Barclay
‘A lack of satisfying, filling foods is a hurdle for many people when trying to maintain a balanced, healthy diet. There are a lot of diets and food fads that claim to improve satiety – which is why we were keen to conduct a study in this area,’ said Prof. Jennie Brand-Miller. ‘We found that your daily bread choice can play a role in satisfying hunger and decreasing food intake at a subsequent meal.’
Researchers in the Human Nutrition Unit at Sydney University carried out the lab-based study for George Weston Foods from January–March 2008. Twenty healthy weight (BMI 18-25) volunteers aged 18–45 who were non smokers and had normal glucose tolerance took part in the study. All completed a restrictive-eater questionnaire to ensure only those with normal eating habits were taking part.
On two separate occasions, the researchers randomly asked the volunteers to eat either two slices of Burgen Wholemeal & Seeds bread (83 g) or two slices of standard white sandwich bread (74 g) with margarine and jam and a glass of water as a breakfast meal and rank their feelings of fullness. They also had to list their subsequent meal’s food intake. There was a washout period of at least three days in between test sessions.![[BURGEN]](http://www.glycemicindex.com/blog/2008/dec2008/burgen150.jpg)
The volunteers felt fuller for longer after the Wholemeal and Seeds bread breakfast and, on average, reduced their intake at the next meal by 500 kilojoules (120 cals) and 4 g of fat compared with the standard white bread breakfast. They also had a lower glycemic response to the meal with the low GI (39) Wholemeal and Seeds bread compared with the white bread meal, which may have contributed to keeping hunger pangs at bay. The Wholemeal and Seeds bread is also a good source of dietary fibre and provides protein – both of which may have also helped to provide the greater satiety response.
Email us for more information: alan@gisymbol.com
Contact
Dr Alan W Barclay, PhD
CEO, Glycemic Index Ltd
Phone: +61 2 9785 1037
Mob: +61 (0)416 111 046
Fax: +61 2 9785 1037
Email: mailto:alan@gisymbol.com
Email: alan@gisymbol.com
Website: www.gisymbol.com.au
1 December 2008
GI Symbol News with Alan Barclay
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2 comments:
I wish the GI team would increase the number of breads they test and rate. Burgen is great stuff but it's very frustrating at how they have raised their prices after getting your approval. The same has happened with a lot of GI rated foods, and it is quite apparent that the GI label is a chance to hold people to ransom. I have stopped buying Burgen on this basis - take my chance with cheaper brands that may not be as good - but are a darned sight less costly. This is probably a reason for the public's growing disenchantment with the GI concept. It rubber-stamps manufacturers' greed.
In the Low GI Shopper's Guide to GI Values 2009 there are more than 60 breads to choose from, at least half with a low or moderate GI.
Why don't you write to Burgen if you like the stuff but have a problem with their pricing. The bread business is very competitive and companies don't like losing customers.
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