%0 Journal Article
%T Influence of two breakfast meals differing in glycemic load on satiety, hunger, and energy intake in preschool children
%A Alison LaCombe
%A Vijay Ganji
%J Nutrition Journal
%D 2010
%I BioMed Central
%R 10.1186/1475-2891-9-53
%X Twenty three subjects consumed low-GL (LGL) and high-GL (HGL) breakfast meals according to a randomized crossover design followed by an ad libitum lunch 4 h after consumption of breakfast. Children were asked to consume meals until they are full. Each treatment was repeated twice in non-consecutive days and data were averaged.Children in LGL group consumed significantly lower amounts of GL, total carbohydrate, energy, energy density, and dietary fiber and higher amounts of protein and fat at the breakfast compared to those in HGL group. Prior to lunch, children were hungrier in the HGL intervention group compared to the LGL intervention group (P < 0.03). However, no significant difference was observed between LGL and HGL intervention groups in the amount of food and energy consumed during lunch.Decreased hunger in children prior to lunch in LGL group is likely due to higher protein and fat content of LGL breakfast. Diets that are low in GL can be recommended as part of healthy diet for preschool children.GI is defined as the incremental area under the glucose response curve after consumption of 50 g of available carbohydrate from a test food, divided by the area under the curve after consumption 50 g of carbohydrate from a reference food, glucose or white bread [1]. Thus, GI represents the quality of carbohydrate contained in foods [2]. Refined carbohydrates and sweetened foods and beverages have high glycemic index (GI), whereas foods containing complex carbohydrates, vegetables, and legumes have low GI [3]. Foods that are high in protein and fat such as meat, fish, poultry, cheese, and eggs were given no GI values because these foods contain little or no carbohydrate and hence unlikely that these foods elicit glycemic response even consumed in large quantities [3]. The GI of an average American diet has increased because of the increase in carbohydrate consumption along with changes made in the processing of foods [4-6]. This shift in carbohydrate consumption coin
%U http://www.nutritionj.com/content/9/1/53