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Satiety Response After Mixed Fiber Doses

This study has been completed.
Information provided by (Responsible Party):
University of Minnesota - Clinical and Translational Science Institute Identifier:
First received: April 27, 2009
Last updated: March 28, 2012
Last verified: March 2012

People who eat more dietary fiber have a lower body weight than people who eat less fiber. Potential mechanisms include greater feelings of satiety, reductions in food intake, changes in blood glucose, insulin, or gut hormones.

The investigators hypothesize that increasing doses of mixed fiber will influence satiety response, food intake, glucose, insulin, ghrelin, GLP-1, and PYY 3-36, in a dose-dependent manner, when given to subjects in muffins for breakfast.

Condition Intervention
Dietary Supplement: Mixed Fiber Supplement

Study Type: Interventional
Study Design: Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Double Blind (Participant, Care Provider, Investigator, Outcomes Assessor)
Official Title: Effect of Four Doses of Mixed Fiber on Satiety, Food Intake, Glucose, Insulin, and Gut Hormone Release

Resource links provided by NLM:

Further study details as provided by University of Minnesota - Clinical and Translational Science Institute:

Primary Outcome Measures:
  • Satiety and Food Intake [ Time Frame: November 2007 thru May 2008 ]

Secondary Outcome Measures:
  • Glucose, Insulin, Gut Hormone Response [ Time Frame: November 2007 thru October 2008 ]

Enrollment: 20
Study Start Date: November 2007
Study Completion Date: October 2008
Primary Completion Date: October 2008 (Final data collection date for primary outcome measure)
Intervention Details:
    Dietary Supplement: Mixed Fiber Supplement
    Breakfast Muffin containing 0g, 4g, 8g, and 12g of mixed fiber (total fiber amount as listed).

Ages Eligible for Study:   18 Years to 65 Years   (Adult)
Sexes Eligible for Study:   All
Accepts Healthy Volunteers:   Yes

Inclusion Criteria:

  • English speaking
  • healthy men and women
  • 18 and 65 years of age
  • non-smoking
  • not taking medications
  • non-dieting (weight stable over last 3 months)
  • BMI between 18 and 27
  • able to give blood through an IV

Exclusion Criteria:

  • irregular or erratic breakfast eating patterns
  • food allergies to ingredients commonly found in muffins or pizza
  • distaste for muffins or pizza
  • BMI less than 18 or greater than 27
  • weight change > 5 kg in last 3 months (intentional or unintentional)
  • cardiovascular disease
  • diabetes mellitus (fasting blood sugar > 126 mg/dl)
  • cancer in prior 5 years (except basal cell carcinoma of skin)
  • renal or hepatic disease
  • Crohns disease
  • ulcerative colitis
  • any other gastrointestinal conditions that may affect digestion or absorption
  • recent bacterial infection (< 3 months)
  • chronic medication use
  • history of drug or alcohol abuse in prior 6 months
  • concurrent or recent intervention study participation
  • vegetarians
  • people who ate more than approximately 15 g of fiber per day
  • pregnant or lactating women
  • women with irregular menstrual cycles
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Please refer to this study by its identifier: NCT00889993

United States, Minnesota
University of Minnesota: General Clinical Research Center
Minneapolis, Minnesota, United States, 55455
Sponsors and Collaborators
University of Minnesota - Clinical and Translational Science Institute
Principal Investigator: Joanne L Slavin, PhD University of Minnesota - Clinical and Translational Science Institute
  More Information

Publications automatically indexed to this study by Identifier (NCT Number):
Responsible Party: University of Minnesota - Clinical and Translational Science Institute Identifier: NCT00889993     History of Changes
Other Study ID Numbers: 0701M00265
Study First Received: April 27, 2009
Last Updated: March 28, 2012

Keywords provided by University of Minnesota - Clinical and Translational Science Institute:
Food intake
Gut hormones
Visual analog scales processed this record on May 24, 2017