Effect of Rye Bread Breakfasts on Eight Hour Satiety Ratings

NCT ID: NCT00876785

Last Updated: 2009-04-14

Basic Information

• Recruitment Status: COMPLETED
• Clinical Phase: NA
• Total Enrollment: 32 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2007-09-30
• Study Completion Date: 2008-05-31

Brief Summary

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.

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.

Conditions

Obesity

Study Design

• Allocation Method: RANDOMIZED
• Intervention Model: CROSSOVER
• Primary Study Purpose: PREVENTION
• Blinding Strategy: SINGLE

Study Groups

1

Reference wheat bread breakfast

Group Type: ACTIVE_COMPARATOR

wheat bread based breakfast

Intervention Type: OTHER

Reference wheat bread breakfast

2

Rye bread breakfast

Group Type: EXPERIMENTAL

Rye bread breakfast

Intervention Type: OTHER

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.

Interventions

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.

Intervention Type: OTHER

wheat bread based breakfast

Reference wheat bread breakfast

Intervention Type: OTHER

Eligibility Criteria

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

• Minimum Eligible Age: 20 Years
• Maximum Eligible Age: 60 Years
• Eligible Sex: ALL
• Accepts Healthy Volunteers: Yes

Sponsors

Lantmännen R&D

UNKNOWN

Sponsor Role: collaborator

Good Food Practice, Sweden

INDUSTRY

Sponsor Role: collaborator

Swedish University of Agricultural Sciences

OTHER

Sponsor Role: lead

Responsible Party

lantmännen R&D

Principal Investigators

Per Aman, Professor

Role: STUDY_DIRECTOR

university

Locations

Swedish University of Agricultural Sciences

Uppsala, , Sweden

Countries

Sweden

References

Isaksson H, Fredriksson H, Andersson R, Olsson J, Aman P. Effect of rye bread breakfasts on subjective hunger and satiety: a randomized controlled trial. Nutr J. 2009 Aug 26;8:39. doi: 10.1186/1475-2891-8-39.

Reference Type: DERIVED

PMID: 19709412 (View on PubMed)

Other Identifiers

SI829

Identifier Type: -

Identifier Source: org_study_id