Satiety Effects of the Combination of Egg and Whole Grains

University of Minnesota (UMN)

Status: Completed

Conditions: Food Selection

Treatments: Other: Egg refined grain; Other: Cereal Refined grain; Other: Egg Whole Grain

Study type: Interventional

Funder types: Other

Identifiers

NCT02272153

1310M44503

Details and patient eligibility

About

The satiety effects of the combination of protein and fiber within egg and whole grain breakfast meals. High protein with low and high-fiber is hypothesized to be more satiating than low protein, low fiber.

Full description

Subjects will consume 3 different breakfast meals. Satiety will be measured by visual analogue scales; food intake will be recorded at subsequent meal as well as 24 hour food log; blood glucose response will be assessed following test meals. Subjects will consume an ad libitum lunch meal 3.5 hours after breakfast meal and food intake will be measured.

Enrollment: 48 patients

Sex: All

Ages: 18 to 64 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• healthy,
• non-smoking,
• BMI of 18-27,
• non-dieting,
• typically consumes breakfast/lunch

Exclusion criteria

• distaste for eggs,
• vegetarian,
• current smoker,
• restrained eating habits,
• recent weight change,
• history of significant disease of past medical history,
• pregnant,
• lactating irregular menstrual cycle

Trial design

48 participants in 3 patient groups

Egg refined grain

Active Comparator group

Description:

Eggs with white toast

Treatment:

Other: Egg Whole Grain

Other: Egg refined grain

Other: Cereal Refined grain

Egg whole grain

Active Comparator group

Description:

Eggs with whole grain toast

Treatment:

Other: Egg Whole Grain

Other: Egg refined grain

Other: Cereal Refined grain

Cereal Refined grain

Active Comparator group

Description:

rice cereal with white toast

Treatment:

Other: Egg Whole Grain

Other: Egg refined grain

Other: Cereal Refined grain