Print Email Facebook Twitter Subjective feelings of appetite of wholegrain breakfasts evaluated under controlled, laboratory and ‘at home’ conditions Title Subjective feelings of appetite of wholegrain breakfasts evaluated under controlled, laboratory and ‘at home’ conditions Author Pasman, W.J. Hendriks, H.F.J. Minekus, M.M. de Ligt, R.A.F. Scholtes-Timmerman, M.J. Clabbers, N.D.S. Leonards, N.M. Johnson, J. Bellmann, S. Publication year 2018 Abstract Background: Appetite regulating properties of foods are usually investigated under laboratory conditions, whereas in real life, foods are consumed under at home conditions. The objective of this study was to compare the acute effects of breakfasts when tested in a laboratory condition and in an at home condition. Appetite regulating properties of two bread breakfasts and two cereal breakfasts were also compared. Subjects and methods: In this randomized cross-over trial balanced for laboratory and at home test conditions, thirty-two women consumed five breakfasts, i.e. two bread breakfasts, two cereal breakfasts and one fried-egg breakfast. Visual analogue scales for measuring appetite were captured via an on-line scoring system and were analyzed as incremental area under the curve, as satiation phase and as satiety phase. Results: Location effects were limited to two small effects only. An overall location effect in hunger feelings was observed (p = 0.040), which occurred specifically during the short satiation period (p = 0.0002) where hunger feelings scored higher under laboratory conditions. Similarly, a location effect was observed for desire to eat (p = 0.001); this was again higher under laboratory conditions. No other location effects were observed. Bread breakfasts did not differ in their appetite regulating properties. The Steel Cut oatmeal breakfast was reported to be more satiating (p = 0.001) as compared to the ready-to-eat cereal. Conclusions: Whereas the five breakfasts varied somewhat in their appetite regulating properties, evaluation under laboratory conditions overall did not result in different appetite scores compared to the at home conditions. This suggests that at home testing may be a useful alternative to laboratory test conditions for nutrition research. © 2018 Elsevier Inc. Subject AppetiteAt homeBreakfastSatiationSatietyWhole grain To reference this document use: http://resolver.tudelft.nl/uuid:c6353620-46c6-47c2-8c00-2777dace1106 DOI https://doi.org/10.1016/j.physbeh.2018.06.024 TNO identifier 810202 ISSN 0031-9384 Source Physiology and Behavior, 194, 285-291 Document type article Files To receive the publication files, please send an e-mail request to TNO Library.