Effect of Rye Bread Breakfasts on Eight Hour Satiety Ratings

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

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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