PhD defence: The effect of wholegrain on appetite

Short- and long-term effects and the potential role of colonic fermentation

Sabine Ibrügger

PhD thesis

This PhD thesis investigates how selected wholegrain products affect appetite after a following meal, as well as the effects of sustained wholegrain intake on overall appetite sensation and body weight. The PhD thesis pays special attention to the role of bacterial fermentation in the colon in mediating the effects.

The results of the thesis indicate that the consumption of coarse wholegrain rye products may reduce energy intake at a later meal, potentially due to colonic fermentation. Further, it showed that regular wholegrain intake may lead to a lower body weight, although it did not seem to improve overall appetite sensation or to increase basal colonic fermentation.

2015, 161 pages,
ISBN 978 87 7611 829 7

Time

13 January 2015, 13:00

Venue

Auditorium A1-01.01, Festauditoriet, Bülowsvej 17, Frederiksberg.

Opponents

Associate professor Lesli Hingstrup Larsen (chair), Department of Nutrition, Exercise and Sports, University of Copenhagen, Denmark.

Professor John Blundell, University of Leeds, England.

Associate Professor, senior lecturer Anne Nilsson, Lund University, Sweden.

Supervisors

Associate professor Lotte Lauritzen, Department of Nutrition, Exercise and Sports, University of Copenhagen, Denmark.

Associate professor Mette Bredal Kristensen, Department of Nutrition, Exercise and Sports, University of Copenhagen, Denmark.

Professor Anne Raben, Department of Nutrition, Exercise and Sports, University of Copenhagen, Denmark.