Impact of Sourdough Bread Consumption on Long-term Energy Intake: A Pilot Study of Feasibility

Inclusion Criteria: * Female and male participants * Age range 18 - 50 * BMI range \>20 kg/m2 at screening visit * Regular eating pattern (3 meals per day on at least 5 days per week) * Habitual brown bread consumption of at least 1 slice per day (assessed by The European Prospective Investigation into Cancer (EPIC) Norfolk FFQ) * Stable body weight for the last 6 months Exclusion Criteria: * Currently smoking or willingness to smoke during the study period * Pregnancy, lactation or wish to become pregnant during the study period * Previous or current gastrointestinal or endocrine disorders * Previous or current substance/alcohol dependence or abuse (\> 2 units per day/14 units per week) * Coeliac disease or gluten sensitivity * Allergy/intolerance to milk, egg, nuts, soy or sesame * Habitual sourdough bread consumption of at least 1 slice per day (assessed by The European Prospective Investigation into Cancer (EPIC) Norfolk FFQ) * Excessive concern about eating habits or body weight as evidenced from scores \< 18 on the restraint and disinhibition subscales of the Three-Factor Eating Questionnaire (Stunkard \& Messick, 1985)