Innovation of Breakfast Cereals and Snacks for Control of Appetite and Post-Prandial Glycemia

University of Toronto

Status: Completed

Conditions: Diabetes; Obesity

Treatments: Other: Dietary intervention

Study type: Interventional

Funder types: Other; Industry

Identifiers

NCT02465021

30422

Details and patient eligibility

About

The goal of the proposed research is to investigate the effects of novel snack products differing in macronutrient composition, fibre and sugar content on post-prandial glycemia and short-term appetite control in healthy adults.

Enrollment: 30 patients

Sex: All

Ages: 18 to 55 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Healthy, non-smoking individuals aged 18-55 years with a body mass index of 20.0-29.9 kg/m2

Exclusion criteria

• Smokers, individuals with diabetes or other cardiometabolic diseases, persons who suffer from gastrointestinal disorders or have had gastric surgery, or people who regularly use bulk laxatives
• Women with irregular menstruation or who use hormonal contraceptives or hormone replacement therapy
• Individuals who regularly skip breakfast, have allergies to any of the test food ingredients, or who follow a restrictive diet

Trial design

Primary purpose: Basic Science

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: None (Open label)

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30 participants in 6 patient groups

Snack bar 1

Experimental group

Description:

Dietary intervention: 190 Kcal, 12g fat, 14g carbohydrate, 5g fibre, 6g sugar, 10g protein

Treatment:

Other: Dietary intervention

Snack bar 2

Experimental group

Description:

Dietary intervention: 200 Kcal, 15g fat, 12g carbohydrate, 5g fibre, 4g sugar, 8g protein

Treatment:

Other: Dietary intervention

Snack bar 3

Experimental group

Description:

Dietary intervention: 210 Kcal, 16g fat, 12g carbohydrate, 2g fibre, 6g sugar, 6g protein

Treatment:

Other: Dietary intervention

Control 1

Experimental group

Description:

Dietary intervention: Water (500 g)

Treatment:

Other: Dietary intervention

Control 2

Experimental group

Description:

Dietary intervention: White bread (190 Kcal, 2g fat, 37g carbohydrate, 2g fibre, 3g sugar, 6g protein)

Treatment:

Other: Dietary intervention

Control 3

Experimental group

Description:

Dietary intervention: Soft baked pretzel (190 Kcal, 2g fat, 38g carbohydrate, 2g fibre, 6g sugar, 4g protein)

Treatment:

Other: Dietary intervention