Author's response to reviews Title:Effects of whole grain rye crisp bread for breakfast on appetite and energy intake in a subsequent meal: two randomized controlled trails with different amounts of test foods and breakfast energy content Authors:

Title:Effects of whole grain rye crisp bread for breakfast on appetite and energy intake in a subsequent meal: two randomized controlled trails with different amounts of test foods and breakfast energy content Authors: Tina Forsberg ([email protected]) Per Åman ([email protected]) Rikard Landberg ([email protected]) Please find attached the revised version of our paper entitled " Effects of whole grain rye crisp bread for breakfast on appetite and energyintake in a subsequent meal: two randomized controlled trails with different amounts of test foods and breakfast energy content " and the comments /changes suggested by the reviewers. Let us know if further changes are needed. Reviewer's report Title: Effects of whole grain rye crisp bread for breakfast on appetite and energy intake in a subsequent meal: two randomized controlled trails with different amounts of test foods and breakfast energy content Reviewer comments: This paper covers the findings from two small appetite studies on the effect of rye crisp bread. A major concern is that it is unclear why two separate studies were conducted? Was there an a priori hypothesis on the effect of meal size? It seems that a rationale for the composition of the test meals where both proportion of crisp bread and caloric content is changed at the same time making it difficult to conclude on the effects of either of them, is missing. Also, why was a comparator not a white wheat crisp bread not also included? To choose a suitable amount of crisp bread to study was not easy, since no previous studies had been conducted on crisp bread regarding satiety. The basis for the selected amount in the first study was to obtain a similar rye fiber intake as used in the studies Isaksson et al. (with porridge and soft bread). To be able to evaluate the magnitude of the effect of crisp bread in relation to other rye products found in previous studies, we selected to use the same control as in these studies, soft wheat bread. But we are aware of the difficulties in comparing across studies. Testing rye crisp bread against a refined wheat crisp bread control would be useful when evaluating the effect of rye or process effects per see. However, the aim with the present study was rather to evaluate if rye crisp bread showed beneficial effects comparable to other rye products. The best would have been to include refined wheat crisp bread as …