Effect of Rye Bread Breakfasts on Eight Hour Satiety Ratings

S

Swedish University of Agricultural Sciences

Status

Completed

Conditions

Obesity

Treatments

Other: wheat bread based breakfast
Other: Rye bread breakfast

Study type

Interventional

Funder types

Other
Industry

Identifiers

NCT00876785
SI829

Details and patient eligibility

About

The aim of the present study was to investigate subjective appetite during 8 hours after intake of iso-caloric rye bread breakfasts varying in dietary fiber composition and content.

Full description

Energy-dense foods that require little effort to consume and that are rapidly digested may cause passive over-consumption by failure to provide a feeling of fullness corresponding to the energy content. A diet that is predominantly based on such foods may lead to overweight. It is therefore important to identify properties of foods that facilitate energy balance by creating a high satiety per calorie. A number of studies have confirmed that foods naturally rich in dietary fiber promote the feeling of fullness and reduce hunger in the short term.

Enrollment

32 patients

Sex

All

Ages

20 to 60 years old

Volunteers

Accepts Healthy Volunteers

Inclusion criteria

  • age between 20 and 60 years
  • body mass index (BMI) 18-27 kg/m2
  • a habit of consuming breakfast, lunch and dinner everyday
  • fasting plasma glucose 4.0-6.1 mmol/L
  • haemoglobin (Hb) in men 130-170 g/L, in women 120-150 g/L
  • thyroid-stimulating hormone (TSH) 0.3-4.0 mlE/L
  • 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 in body weight of 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

32 participants in 2 patient groups

1
Active Comparator group
Description:
Reference wheat bread breakfast
Treatment:
Other: wheat bread based breakfast
2
Experimental group
Description:
Rye bread breakfast
Treatment:
Other: Rye bread breakfast

Trial contacts and locations

1

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Data sourced from clinicaltrials.gov

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