Whole Grains and Appetite
Book chapter, 2021

Consumption of whole grain has been suggested to decrease the risk of obesity, indicated by a decreased weight or weight gain in prospective studies. Appetite sensation may be affected during or immediately after whole grain consumption, potentially mediated by mechanisms related to stomach distension or a lower glycemic response. Various single-meal studies have investigated the effects of different types of whole grain products on subjective appetite sensation and ad libitum energy intake at a subsequent meal in acute settings. The presence of dietary fibre and resistant starch as well as the firmer botanical structure of whole grain foods may impair digestion and absorption in the small intestine, which increases the passage of macronutrients to the colon. Factors such as dietary fibre content and composition, particle size and cereal type may determine effects on appetite. Consumption of certain whole grain foods has been reported to influence appetite sensation after the following meal, the so-called “second-meal effect.”


Sabine Ibrügger

University of Copenhagen

Kia Noehr Iversen

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

M. Kristensen

University of Copenhagen

Rikard Landberg

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Whole Grains and Health: Second Edition

9781118939420 (ISBN)

Subject Categories

Food Science

Food Engineering

Nutrition and Dietetics



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