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Appetite Profile After Intake of Rye Breakfast Meal

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ClinicalTrials.gov Identifier: NCT01042418
Recruitment Status : Completed
First Posted : January 5, 2010
Last Update Posted : January 5, 2010
Sponsor:
Collaborator:
Lantmannen Research and Development
Information provided by:
Swedish University of Agricultural Sciences

Brief Summary:
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 or disease Intervention/treatment Phase
Obesity Prevention Other: Effect of breakfasts with whole vs milled rye kernels on appetite Not Applicable

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.


Study Type : Interventional  (Clinical Trial)
Actual Enrollment : 50 participants
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Single (Participant)
Primary Purpose: Prevention
Official Title: Appetite Profile After Intake of Rye Breakfast Meal
Study Start Date : October 2008
Actual Primary Completion Date : June 2009
Actual Study Completion Date : August 2009

Arm Intervention/treatment
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




Primary Outcome Measures :
  1. Subjective appetite (hunger, satiety, desire to eat) [ Time Frame: 8 hours ]


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Ages Eligible for Study:   20 Years to 60 Years   (Adult)
Sexes Eligible for Study:   All
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

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
First Posted: January 5, 2010    Key Record Dates
Last Update Posted: January 5, 2010
Last Verified: January 2010

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