The Effect of Different Types of Dietary Fiber on Satiation

Wageningen University

Status: Completed

Conditions: Healthy

Treatments: Dietary Supplement: cellulose, alginate, guar gum

Study type: Interventional

Funder types: Other

Identifiers

NCT00904124

0902-face

Details and patient eligibility

About

It has been suggested that dietary fibers can affect food intake and satiation. Satiation, or meal termination, can be induced by sensory properties and energy density of fiber-rich food products, but also by the chemical/physical/rheological behavior of the fibers in the stomach and/or intestine. It is not clear which properties are the key regulators of satiation by fiber sources. There are many types of dietary fiber, which have diverse sensory and chemical properties, thus these might have different effects on satiation.

Enrollment: 123 patients

Sex: All

Ages: 18 to 50 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Age: 18-50 years
• BMI: 18-25 kg/m2
• Healthy: as judged by the participant

Exclusion criteria

• Weight loss or weight gain of more than 5 kg during the last 2 months
• Using an energy restricted diet during the last 2 months
• Lack of appetite for any (unknown) reason
• Having problems with chewing and swallowing
• Having problems with digestion
• Restrained eater
• Hypersensitivity for gluten or other ingredients of chocolate cookies
• Hypersensitivity for one of the fibers

Trial design

Primary purpose: Basic Science

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Single Blind

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123 participants in 6 patient groups, including a placebo group

Control

Placebo Comparator group

Description:

No regular flour replaced

Treatment:

Dietary Supplement: cellulose, alginate, guar gum

5% Cellulose

Experimental group

Description:

5% regular flour is replaced by cellulose

Treatment:

Dietary Supplement: cellulose, alginate, guar gum

2.5% Alginate

Experimental group

Description:

2.5% regular flour is replaced by Alginate

Treatment:

Dietary Supplement: cellulose, alginate, guar gum

5% Alginate

Experimental group

Description:

5% regular flour is replaced by Alginate

Treatment:

Dietary Supplement: cellulose, alginate, guar gum

2.5% Guar gum

Experimental group

Description:

2.5% regular flour is replaced by Guar gum

Treatment:

Dietary Supplement: cellulose, alginate, guar gum

1.25% Guar gum

Experimental group

Description:

1.25% regular flour is replaced by Guar gum

Treatment:

Dietary Supplement: cellulose, alginate, guar gum