EFFECTS OF CARBOHYDRATES IN THE FORM OF PASTA AND BREAD ON FOOD-INTAKE AND SATIETY IN MAN

Two meals, made of the same raw material but with different structure (pasta versus bread) and different in their insulin and glucose response profiles where studied with respect to their effect on satiety measurements. Sixteen normal weight elderly men were served a pasta breakfast (PAS) and a bread breakfast (BRD) in a repeated measures design. Three hours after breakfast their nd libitum lunch meal intake was measured by VIKTOR a universal eating monitor. Subjective motivation to eat was measured repeatedly on Visual Analogue Scales from before breakfast to after lunch. Blood for glucose and insulin determinations was sampled simultaneously. The large differences in postprandial glucose and insulin responses previously reported after the same pasta and bread meals were verified in this study. Pasta produced a low and stable glucose and insulin response while the responses to bread were significantly different, with a higher initial postprandial phase and a drop below fasting blood glucose level in the late phase. Despite this, no differences were noted between the breakfast meals in any of the various measures to evaluate hunger/satiety. There were no differences in eating behaviour at the intake of a subsequent defined ad libitum lunch. However, the pasta breakfast induced a lower insulin response after lunch consumed 3 hours later. This beneficial second meal effect could be one long term mechanism whereby lente diets improve metabolic control.