Consuming the cereal-based bread decreased prospective consumption more than consumption of the control bread ( -5.3 0.6 m min and -4.4 0.6 m min , respectively ; P = 0.02 ) and increased satiety more ( 6.2 0.7 m min and 5.2 0.6 m min , respectively ; P = 0.04 ) , although subsequent ad libitum energy intake 4 h later did not differ .