Chewy Satiety - the Interplay Between Food Structure, Oral Processing and Satiety

VTT Technical Research Centre of Finland

Status: Completed

Conditions: Subjective Appetite and Satiety

Treatments: Other: Rye products with varying structures

Study type: Interventional

Funder types: Other

Identifiers

NCT02554162

Chewy

Details and patient eligibility

About

This study examines if there are differences in satiety responses between structurally different wholegrain rye products.

Full description

The study consists of a satiety trial and mastication trial. The satiety trial consists of five study visits. Five cereal products with berry soup are presented in random order for each subject serving one of them in each study visit (crossover study design). Each meal consists of rye product or wheat bread providing 190 kcal of energy and of 3 dl berry soup (3 dl) providing 140 kcal of energy. The participants are instructed to evaluate their satiety and related sensations before eating the test food, right after eating and then every 30 min until 210 min after breakfast consumption. The evaluated sensations are hunger, fullness, satiety, desire to eat and prospective food consumption ("How much would you be able to eat right now?"), "thirstiness", "mood", "vigourosness" and "pleasantness"."Pleasantness" will be evaluated only right after eating the test food.

Cereal food samples with 3-digit number codes will be offered to each participant in a random order in mastication trial. The study products are rye products with varying structures. First the participant is asked to evaluate the expected satiety of the product (How filling would you expect this portion to be on a scale from 0 (=not full at all) to 10 (=extremely full)). Secondly the same food will be served to the participant in three portions and the participant will be asked to masticate each portion until she considers it to be ready for swallowing. Instead of swallowing the bolus will be expectorated to a plastic container which is kept on ice. The mastication process is characterized by measuring electrical activity of facial muscles by electromyography (EMG). The mastication process will be video-recorded to support data handling.

Enrollment: 20 patients

Sex: Female

Ages: 20 to 40 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• BMI 18.5-25 kg/m2
• Habit of eating breakfast

Exclusion criteria

• Significant changes in body weight (+ or - 4 kg) during the previous year
• Smoking
• Pregnant or lactating
• Missing teeth (except 3rd molars)
• Acute temporomandibular disorders (TMD)
• Dietary restrictions possibly affecting the study (celiac disease, allergies or aversions to cereal foods/high carbohydrate foods)
• Abnormal eating behaviour (according to EDDS (Eating Disorder Diagnostic Scale))

Trial design

Primary purpose: Basic Science

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Single Blind

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20 participants in 5 patient groups

Extruded wholegrain rye flakes

Active Comparator group

Description:

Rye products with varying structures

Treatment:

Other: Rye products with varying structures

Extruded wholegrain rye puffs

Active Comparator group

Description:

Rye products with varying structures

Treatment:

Other: Rye products with varying structures

Fresh wholegrain rye bread

Active Comparator group

Description:

Rye products with varying structures

Treatment:

Other: Rye products with varying structures

Wholegrain rye beverage

Active Comparator group

Description:

Rye products with varying structures

Treatment:

Other: Rye products with varying structures

Fresh wheat bread

Active Comparator group

Description:

Rye products with varying structures

Treatment:

Other: Rye products with varying structures