Appetite Profile After Intake of Rye Breakfast Meal

S

Swedish University of Agricultural Sciences

Status

Completed

Conditions

Obesity Prevention

Treatments

Other: Effect of breakfasts with whole vs milled rye kernels on appetite

Study type

Interventional

Funder types

Other

Identifiers

NCT01042418
RPM537

Details and patient eligibility

About

Food structure influence metabolic response including appetite. Whole grain foods include a wide range of products; cracked or cut kernels, rolled flakes or milled to flour and used in foods such as breads, breakfast cereals and pasta.

Full description

The aim of the present study was to investigate if rye grain structure influence perceived appetite. A comparison of whole rye kernels and milled rye kernels were done in two study parts. In the first part the rye was served as porridge breakfasts and in the second one milled and whole kernels were included into bread breakfasts. In order to observe potential effects that would arise when the remains of the meal reaches the colon, the period of measurement was set to 8 h after intake of iso-caloric rye bread and rye porridge breakfasts. A randomized, crossover design was used to compare the effects of iso-caloric breakfast meals on subjective appetite during 8 h after consumption.

Enrollment

50 patients

Sex

All

Ages

20 to 60 years old

Volunteers

Accepts Healthy Volunteers

Inclusion criteria

  • 20 and 60 years;
  • body mass index (BMI) 18-27 kg/m2;
  • habit of consuming breakfast, lunch and dinner every day
  • willingness to comply with the study procedures

Exclusion criteria

  • intake of medicine likely to affect appetite or food intake;
  • any medical condition involving the gastrointestinal tract;
  • eating disorder;
  • smoking;
  • consumption of more than three cups of coffee per day;
  • change of body weight more than 10% three months prior to screening;
  • consumption of any restricted diet such as vegan, gluten free, slimming etc.;
  • pregnancy, lactation or wish to become pregnant during the study period

Trial design

Primary purpose

Prevention

Allocation

Randomized

Interventional model

Crossover Assignment

Masking

Single Blind

50 participants in 3 patient groups, including a placebo group

Whole kernel breakfast
Experimental group
Treatment:
Other: Effect of breakfasts with whole vs milled rye kernels on appetite
Wheat reference breakfast
Placebo Comparator group
Treatment:
Other: Effect of breakfasts with whole vs milled rye kernels on appetite
Milled kernel breakfast
Active Comparator group
Treatment:
Other: Effect of breakfasts with whole vs milled rye kernels on appetite

Trial contacts and locations

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Data sourced from clinicaltrials.gov

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