Chicory Fiber Effect on Satiety and GI Tolerance

University of Minnesota (UMN)

Status: Terminated

Conditions: Diet, Healthy

Treatments: Other: food containing dietary fiber

Study type: Interventional

Funder types: Other

Identifiers

NCT04067362

STUDY000179126

Details and patient eligibility

About

The investigators are comparing 2 fiber treatments to a fiber free treatment for acute satiety and GI response.

Full description

The investigators are measuring satiety and GI response after subjects consume 3 acute breakfast meals: 1. fiber-free control; 2. chicory root flour containing inulin; 3. inulin fiber supplement. After breakfast, subjects will complete subjective satiety instruments and describe any GI symptoms.

Enrollment: 30 patients

Sex: All

Ages: 18 to 65 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

no food allergies; healthy; willing to consume breakfast in laboratory setting; usual low fiber diet;

Exclusion criteria

smokers, taking dietary supplements containing fiber

Trial design

Primary purpose: Other

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: None (Open label)

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30 participants in 3 patient groups, including a placebo group

no fiber

Placebo Comparator group

Description:

Breakfast with hot chocolate with no fiber

Treatment:

Other: food containing dietary fiber

chicory root flour

Experimental group

Description:

Breakfast with hot chocolate with chicory root flour

Treatment:

Other: food containing dietary fiber

chicory root fiber supplement

Experimental group

Description:

Breakfast with hot chocolate with chicory root fiber supplement

Treatment:

Other: food containing dietary fiber