Effect of Sourdough Bread Consumption on Postprandial Responses, Appetite Regulation and Energy Intake (SPAR)

This study aimed to investigate the effects of lactic acid-rich whole meal sourdough bread (WSB) on energy intake, satiety, gastric emptying, glucose, and C-peptide response compared to whole meal yeast bread (WYB). 

Forty-four normal-weight participants were recruited for this double-blind, randomized crossover trial, which consisted of two study visits separated by a one-week washout period. During each study visit, gastric emptying, subjective appetite, glucose, and C-peptide levels were measured at regular intervals over a four-hour period. After four hours, ad-libitum energy intake was assessed. After the end of lunch participants were asked to fill in a questionnaire about their habitual physical activity and a series of mood-related questionnaires, referring to the week before the study visit (All raw data can be found in the present database file).