Ascophyllum nodosum enriched bread reduces subsequent energy intake with no effect on post-prandial glucose and cholesterol in healthy, overweight males. A pilot study.

The consumption of seaweed isolates (such as alginate) has been shown to successfully reduce energy intake and modulate glycaemic and cholesterolaemic responses. To date, the effect of adding whole seaweed to bread has not been widely investigated. This study aims to investigate the acceptability of Ascophyllum nodosum enriched bread, and measure its effect on energy intake and nutrient absorption in overweight, healthy males. Results from the acceptability study, (79 untrained sensory panellists) indicated that it is acceptable to incorporate seaweed (Ascophyllum nodosum) into a staple food such as bread when up to 20g are added to a 400g wholemeal loaf. A single blind cross over trial (n=12 males, aged 40.1±12.5 years; BMI 30.8±4.4 kg/m2) was used to compare energy intake and nutrient uptake after a breakfast meal using the enriched bread against the control bread. Consumption of the enriched bread led to a significant reduction (16.4%) in energy intake at a test meal 4 hours after breakfast. Differences between treatment arms for area under the curve, peak values, and time of peak for blood glucose and cholesterol were not significant. Further investigation of potential mechanisms of action is warranted.