The Effect of Different Types of Dietary Fiber on Satiation

This study has been completed.
Sponsor:
Information provided by:
Wageningen University
ClinicalTrials.gov Identifier:
NCT00904124
First received: May 17, 2009
Last updated: May 10, 2010
Last verified: May 2010
  Purpose

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.


Condition Intervention
Healthy
Dietary Supplement: cellulose, alginate, guar gum

Study Type: Interventional
Study Design: Allocation: Randomized
Endpoint Classification: Efficacy Study
Intervention Model: Crossover Assignment
Masking: Single Blind (Subject)
Primary Purpose: Basic Science
Official Title: Determination of the Effect of Different Types of Isolated Dietary Fiber on ad Libitum Food Intake in Healthy Human Subjects

Resource links provided by NLM:


Further study details as provided by Wageningen University:

Primary Outcome Measures:
  • Ad libitum intake [ Time Frame: 1 hour and 2 hours ] [ Designated as safety issue: No ]

Secondary Outcome Measures:
  • eating rate [ Time Frame: 1 hour and 2 hours ] [ Designated as safety issue: No ]

Enrollment: 123
Study Start Date: May 2009
Study Completion Date: May 2010
Primary Completion Date: July 2009 (Final data collection date for primary outcome measure)
Arms Assigned Interventions
Placebo Comparator: Control
No regular flour replaced
Dietary Supplement: cellulose, alginate, guar gum
6 different food products are developed with different dosages of dietary fiber. Regular flour is replaced by dietary fiber, dosages are described in the 'arms'section.
Experimental: 5% Cellulose
5% regular flour is replaced by cellulose
Dietary Supplement: cellulose, alginate, guar gum
6 different food products are developed with different dosages of dietary fiber. Regular flour is replaced by dietary fiber, dosages are described in the 'arms'section.
Experimental: 2.5% Alginate
2.5% regular flour is replaced by Alginate
Dietary Supplement: cellulose, alginate, guar gum
6 different food products are developed with different dosages of dietary fiber. Regular flour is replaced by dietary fiber, dosages are described in the 'arms'section.
Experimental: 5% Alginate
5% regular flour is replaced by Alginate
Dietary Supplement: cellulose, alginate, guar gum
6 different food products are developed with different dosages of dietary fiber. Regular flour is replaced by dietary fiber, dosages are described in the 'arms'section.
Experimental: 2.5% Guar gum
2.5% regular flour is replaced by Guar gum
Dietary Supplement: cellulose, alginate, guar gum
6 different food products are developed with different dosages of dietary fiber. Regular flour is replaced by dietary fiber, dosages are described in the 'arms'section.
Experimental: 1.25% Guar gum
1.25% regular flour is replaced by Guar gum
Dietary Supplement: cellulose, alginate, guar gum
6 different food products are developed with different dosages of dietary fiber. Regular flour is replaced by dietary fiber, dosages are described in the 'arms'section.

  Eligibility

Ages Eligible for Study:   18 Years to 50 Years
Genders Eligible for Study:   Both
Accepts Healthy Volunteers:   Yes
Criteria

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
  Contacts and Locations
Choosing to participate in a study is an important personal decision. Talk with your doctor and family members or friends about deciding to join a study. To learn more about this study, you or your doctor may contact the study research staff using the Contacts provided below. For general information, see Learn About Clinical Studies.

Please refer to this study by its ClinicalTrials.gov identifier: NCT00904124

Locations
Netherlands
Wageningen University
Wageningen, Netherlands, 6703 HD
Sponsors and Collaborators
Wageningen University
Investigators
Principal Investigator: Edith Feskens, Dr Wageningen University
  More Information

No publications provided by Wageningen University

Additional publications automatically indexed to this study by ClinicalTrials.gov Identifier (NCT Number):
Responsible Party: Prof. Dr. E. Feskens, Wageningen University
ClinicalTrials.gov Identifier: NCT00904124     History of Changes
Other Study ID Numbers: 0902-face
Study First Received: May 17, 2009
Last Updated: May 10, 2010
Health Authority: Netherlands: The Central Committee on Research Involving Human Subjects (CCMO)

Keywords provided by Wageningen University:
Dietary fiber
guar gum
alginate
cellulose
food intake
eating behaviour

Additional relevant MeSH terms:
Alginic acid
Coagulants
Hematologic Agents
Hemostatics
Pharmacologic Actions
Physiological Effects of Drugs
Protective Agents
Radiation-Protective Agents
Therapeutic Uses

ClinicalTrials.gov processed this record on October 21, 2014