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Effect of Rye Bread Breakfasts on Eight Hour Satiety Ratings

This study has been completed.
Lantmännen R&D
Good Food Practice, Sweden
Information provided by:
Swedish University of Agricultural Sciences Identifier:
First received: April 6, 2009
Last updated: April 13, 2009
Last verified: April 2009
The aim of the present study was to investigate subjective appetite during 8 hours after intake of iso-caloric rye bread breakfasts varying in dietary fiber composition and content.

Condition Intervention
Other: Rye bread breakfast
Other: wheat bread based breakfast

Study Type: Interventional
Study Design: Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Single Blind (Participant)
Primary Purpose: Prevention
Official Title: Effect of Rye Bread Breakfasts on Subjective Hunger and Satiety

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

Primary Outcome Measures:
  • Subjective satiety, hunger and desire to eat [ Time Frame: During 8 hours after intake of test meal ]

Enrollment: 32
Study Start Date: September 2007
Study Completion Date: May 2008
Primary Completion Date: March 2008 (Final data collection date for primary outcome measure)
Arms Assigned Interventions
Active Comparator: 1
Reference wheat bread breakfast
Other: wheat bread based breakfast
Reference wheat bread breakfast
Experimental: 2
Rye bread breakfast
Other: Rye bread breakfast
A randomised, within-subject comparison design was used. Appetite (hunger, satiety and desire to eat) was rated regularly from just before breakfast at 08:00 until 16:00. Amount, type and timing of food and drink intake during the study period were standardised.

Detailed Description:
Energy-dense foods that require little effort to consume and that are rapidly digested may cause passive over-consumption by failure to provide a feeling of fullness corresponding to the energy content. A diet that is predominantly based on such foods may lead to overweight. It is therefore important to identify properties of foods that facilitate energy balance by creating a high satiety per calorie. A number of studies have confirmed that foods naturally rich in dietary fiber promote the feeling of fullness and reduce hunger in the short term.

Ages Eligible for Study:   20 Years to 60 Years   (Adult)
Sexes Eligible for Study:   All
Accepts Healthy Volunteers:   Yes

Inclusion Criteria:

  • age between 20 and 60 years
  • body mass index (BMI) 18-27 kg/m2
  • a habit of consuming breakfast, lunch and dinner everyday
  • fasting plasma glucose 4.0-6.1 mmol/L
  • haemoglobin (Hb) in men 130-170 g/L, in women 120-150 g/L
  • thyroid-stimulating hormone (TSH) 0.3-4.0 mlE/L
  • 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 in body weight of 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
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Please refer to this study by its identifier: NCT00876785

Swedish University of Agricultural Sciences
Uppsala, Sweden, 75007
Sponsors and Collaborators
Swedish University of Agricultural Sciences
Lantmännen R&D
Good Food Practice, Sweden
Study Director: Per Aman, Professor University
  More Information

Publications automatically indexed to this study by Identifier (NCT Number):
Responsible Party: Hanna Isaksson, lantmännen R&D Identifier: NCT00876785     History of Changes
Other Study ID Numbers: SI829
Study First Received: April 6, 2009
Last Updated: April 13, 2009

Keywords provided by Swedish University of Agricultural Sciences:
Rye bread satiety breakfast processed this record on May 22, 2017