Appetite Profile After Intake of Rye Breakfast Meal

NCT ID: NCT01042418

Last Updated: 2010-01-05

Basic Information

• Recruitment Status: COMPLETED
• Clinical Phase: NA
• Total Enrollment: 50 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2008-10-31
• Study Completion Date: 2009-08-31

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.

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.

Conditions

Obesity Prevention

Study Design

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

Study Groups

Whole kernel breakfast

Group Type: EXPERIMENTAL

Effect of breakfasts with whole vs milled rye kernels on appetite

Intervention Type: OTHER

Iso-caloric portions of the three breakfast foods along with identical additional foods are tested in a cross over design

Wheat reference breakfast

Group Type: PLACEBO_COMPARATOR

Effect of breakfasts with whole vs milled rye kernels on appetite

Intervention Type: OTHER

Iso-caloric portions of the three breakfast foods along with identical additional foods are tested in a cross over design

Milled kernel breakfast

Group Type: ACTIVE_COMPARATOR

Effect of breakfasts with whole vs milled rye kernels on appetite

Intervention Type: OTHER

Iso-caloric portions of the three breakfast foods along with identical additional foods are tested in a cross over design

Interventions

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

Intervention Type: OTHER

Eligibility 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

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

Sponsors

Lantmannen Research and Development

UNKNOWN

Sponsor Role: collaborator

Swedish University of Agricultural Sciences

OTHER

Sponsor Role: lead

Responsible Party

Swedish University of Agricultural Sciences,

References

Isaksson H, Rakha A, Andersson R, Fredriksson H, Olsson J, Aman P. Rye kernel breakfast increases satiety in the afternoon - an effect of food structure. Nutr J. 2011 Apr 11;10:31. doi: 10.1186/1475-2891-10-31.

Reference Type: DERIVED

PMID: 21481225 (View on PubMed)

Other Identifiers

RPM537

Identifier Type: -

Identifier Source: org_study_id