The Effect of Different Types of Dietary Fiber on Satiation
NCT ID: NCT00904124
Last Updated: 2010-05-11
Study Results
The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.
Basic Information
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COMPLETED
NA
123 participants
INTERVENTIONAL
2009-05-31
2010-05-31
Brief Summary
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Detailed Description
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Conditions
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Study Design
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RANDOMIZED
CROSSOVER
BASIC_SCIENCE
SINGLE
Study Groups
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Control
No regular flour replaced
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.
5% Cellulose
5% regular flour is replaced by cellulose
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.
2.5% Alginate
2.5% regular flour is replaced by Alginate
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.
5% Alginate
5% regular flour is replaced by Alginate
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.
2.5% Guar gum
2.5% regular flour is replaced by Guar gum
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.
1.25% Guar gum
1.25% regular flour is replaced by Guar gum
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.
Interventions
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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.
Eligibility Criteria
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Inclusion Criteria
* BMI: 18-25 kg/m2
* Healthy: as judged by the participant
Exclusion Criteria
* 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
18 Years
50 Years
ALL
Yes
Sponsors
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Wageningen University
OTHER
Responsible Party
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Wageningen University
Principal Investigators
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Edith Feskens, Dr
Role: PRINCIPAL_INVESTIGATOR
Wageningen University
Locations
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Wageningen University
Wageningen, , Netherlands
Countries
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References
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Wanders AJ, Jonathan MC, van den Borne JJ, Mars M, Schols HA, Feskens EJ, de Graaf C. The effects of bulking, viscous and gel-forming dietary fibres on satiation. Br J Nutr. 2013 Apr 14;109(7):1330-7. doi: 10.1017/S0007114512003145. Epub 2012 Jul 31.
Other Identifiers
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0902-face
Identifier Type: -
Identifier Source: org_study_id
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