Appetite Profile After Intake of Rye Breakfast Meal

This study has been completed.
Sponsor:
Collaborator:
Lantmannen Research and Development
Information provided by:
Swedish University of Agricultural Sciences
ClinicalTrials.gov Identifier:
NCT01042418
First received: January 4, 2010
Last updated: NA
Last verified: January 2010
History: No changes posted
  Purpose

Food structure influence metabolic response including appetite. Whole grain foods include a wide range of products; cracked or cut kernels, rolled flakes or milled to flour and used in foods such as breads, breakfast cereals and pasta.


Condition Intervention
Obesity Prevention
Other: Effect of breakfasts with whole vs milled rye kernels on appetite

Study Type: Interventional
Study Design: Allocation: Randomized
Endpoint Classification: Efficacy Study
Intervention Model: Crossover Assignment
Masking: Single Blind (Subject)
Primary Purpose: Prevention
Official Title: Appetite Profile After Intake of Rye Breakfast Meal

Further study details as provided by Swedish University of Agricultural Sciences:

Primary Outcome Measures:
  • Subjective appetite (hunger, satiety, desire to eat) [ Time Frame: 8 hours ] [ Designated as safety issue: No ]

Enrollment: 50
Study Start Date: October 2008
Study Completion Date: August 2009
Primary Completion Date: June 2009 (Final data collection date for primary outcome measure)
Arms Assigned Interventions
Experimental: Whole kernel breakfast Other: Effect of breakfasts with whole vs milled rye kernels on appetite
Iso-caloric portions of the three breakfast foods along with identical additional foods are tested in a cross over design
Placebo Comparator: Wheat reference breakfast Other: Effect of breakfasts with whole vs milled rye kernels on appetite
Iso-caloric portions of the three breakfast foods along with identical additional foods are tested in a cross over design
Active Comparator: Milled kernel breakfast Other: Effect of breakfasts with whole vs milled rye kernels on appetite
Iso-caloric portions of the three breakfast foods along with identical additional foods are tested in a cross over design

Detailed Description:

The aim of the present study was to investigate if rye grain structure influence perceived appetite. A comparison of whole rye kernels and milled rye kernels were done in two study parts. In the first part the rye was served as porridge breakfasts and in the second one milled and whole kernels were included into bread breakfasts. In order to observe potential effects that would arise when the remains of the meal reaches the colon, the period of measurement was set to 8 h after intake of iso-caloric rye bread and rye porridge breakfasts.

A randomized, crossover design was used to compare the effects of iso-caloric breakfast meals on subjective appetite during 8 h after consumption.

  Eligibility

Ages Eligible for Study:   20 Years to 60 Years
Genders Eligible for Study:   Both
Accepts Healthy Volunteers:   Yes
Criteria

Inclusion Criteria:

  • 20 and 60 years;
  • body mass index (BMI) 18-27 kg/m2;
  • habit of consuming breakfast, lunch and dinner every day
  • 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 of body weight 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
  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.

No Contacts or Locations Provided
  More Information

No publications provided by Swedish University of Agricultural Sciences

Additional publications automatically indexed to this study by ClinicalTrials.gov Identifier (NCT Number):
Responsible Party: Hanna Isaksson, Swedish University of Agricultural Sciences,
ClinicalTrials.gov Identifier: NCT01042418     History of Changes
Other Study ID Numbers: RPM537
Study First Received: January 4, 2010
Last Updated: January 4, 2010
Health Authority: Sweden: Regional Ethical Review Board

Keywords provided by Swedish University of Agricultural Sciences:
satiety
grain structure
rye

ClinicalTrials.gov processed this record on September 18, 2014