Innovation of Breakfast Cereals and Snacks for Control of Appetite and Post-Prandial Glycemia

Obesity and high levels of blood glucose are major risk factors for cardiometabolic diseases, such as type 2 diabetes and heart disease. Controlling food intake and blood glucose responses after a meal may help prevent the development of these diseases. Research suggests that people who consume breakfast cereals are at lower risk of cardiometabolic disease than those who skip breakfast. Given their health benefits, further improving the composition of breakfast cereals/snacks may further help regulate appetite and blood glucose responses. We will examine whether certain food constituents (e.g. dietary fibres, protein, resistant starches) added to breakfast cereals/snacks help regulate appetite, food intake and blood glucose in healthy adults, as compared to a traditional breakfast cereal. The proposed research will allow the partner organization to develop breakfast products that help individuals regulate their food intake and their blood glucose response after a meal, thus reducing their risk of developing cardiometabolic disease

Faculty Supervisor:

Harvey Anderson

Student:

Partner:

General Mills Canada

Discipline:

Life Sciences

Sector:

Manufacturing

University:

University of Toronto

Program: