Effects of whole grain products on appetite and voluntary energy intake: a randomised cross-over study in healthy subjects focusing on colonic fermentation aspects
BACKGROUND: Obesity has been increasing in both developed and developing countries. One of the prevention strategies is controlling energy intake. The objective of this research was to examine the effects of four designed whole grain products, i.e. WG 100, WG 50/50, WG 50/50 + RS and KWWB, on colonic fermentation and appetite variables in healthy subjects. METHODS: The determination of dietary fib
