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Reduced energy intake at breakfast is not compensated for at lunch if a high-insoluble-fiber cereal replaces a low-fiber cereal^1,2,3

¹ From the Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Canada (AH, TA, and GHA), and Nestle Research Center, Nestec Ltd, Lausanne, Switzerland (RAS).

² Supported by an unrestricted donation from the Bell Institute of Health and Nutrition, General Mills Inc, Minneapolis, MN. The breakfast cereals were donated by General Mills Inc and the experimental pizzas by McCain Foods Ltd, Toronto, ON.

³ Reprints not available. Address correspondence to GH Anderson, Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, 150 College Street, Toronto, ON M5S 3E2, Canada. E-mail: harvey.anderson{at}utoronto.ca.

Background: In cohort studies, insoluble fiber has been associated with a reduced risk of obesity and diabetes; however, compared with soluble fiber, its role in the regulation of short-term food intake (FI) and satiety has received little attention.

Objective: Our aim was to compare the effects of a high-insoluble-fiber (HF) cereal with a low-fiber (LF) cereal on FI, subjective appetite (SA), and plasma glucose (PG) in healthy individuals.

Design: Males and females (n = 32) were randomly assigned to consume 60 g of either HF (26 g insoluble fiber, 120 kcal) or LF (1 g fiber, 217 kcal) breakfast cereal. Pre- and postlunch SA and PG were measured regularly for 4 h, and ad libitum FI was measured at 3 h.

Results: The prelunch SA area under the curve did not differ between the 2 cereals, but when expressed as change in appetite per kilocalorie of cereal, HF suppressed SA more than did LF (–17.6 ± 1.8 compared with –10.0 ± 1.1 mm · min · kcal^–1, respectively; P < 0.01). Lunchtime FI did not differ between cereals, but cumulative energy intake (cereal + lunch) was lower after the HF than after the LF cereal (1330 ± 57 compared with 1422 ± 66 kcal, respectively; P = 0.01). The prelunch PG area under the curve (P < 0.0001) and the immediate postlunch PG (P = 0.01) were lower after HF cereal consumption.

Conclusions: An HF breakfast cereal contributes to a cumulative reduction in breakfast and lunch energy intake, possibly due to its high satiety value per kilocalorie. A short-term benefit of the HF cereal, compared with LF cereal, was lower PG concentration before and immediately after lunch.