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The Effect of Different Types of Dietary Fiber on Satiation

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ClinicalTrials.gov Identifier: NCT00904124
Recruitment Status : Completed
First Posted : May 19, 2009
Last Update Posted : May 11, 2010
Sponsor:
Information provided by:
Wageningen University

Brief Summary:
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 or disease Intervention/treatment Phase
Healthy Dietary Supplement: cellulose, alginate, guar gum Not Applicable

Study Type : Interventional  (Clinical Trial)
Actual Enrollment : 123 participants
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Single (Participant)
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
Study Start Date : May 2009
Actual Primary Completion Date : July 2009
Actual Study Completion Date : May 2010

Resource links provided by the National Library of Medicine

MedlinePlus related topics: Dietary Fiber
U.S. FDA Resources

Arm Intervention/treatment
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.



Primary Outcome Measures :
  1. Ad libitum intake [ Time Frame: 1 hour and 2 hours ]

Secondary Outcome Measures :
  1. eating rate [ Time Frame: 1 hour and 2 hours ]


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Ages Eligible for Study:   18 Years to 50 Years   (Adult)
Sexes Eligible for Study:   All
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

Information from the National Library of Medicine

To learn more about this study, you or your doctor may contact the study research staff using the contact information provided by the sponsor.

Please refer to this study by its ClinicalTrials.gov identifier (NCT number): NCT00904124


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

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
First Posted: May 19, 2009    Key Record Dates
Last Update Posted: May 11, 2010
Last Verified: May 2010

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

Additional relevant MeSH terms:
Alginic acid
Hemostatics
Coagulants
Radiation-Protective Agents
Protective Agents
Physiological Effects of Drugs