Effect of Three Weeks Consumption of Rye Porridge Breakfast

NCT ID: NCT01117363

Last Updated: 2010-05-05

Basic Information

• Recruitment Status: UNKNOWN
• Clinical Phase: NA
• Total Enrollment: 26 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2010-03-31
• Study Completion Date: 2010-07-31

Brief Summary

Acute hunger-reducing effects (8h) has been documented for rye porridge breakfast compared with iso-caloric referenced refined wheat reference breakfast. The primary aim of the current study is to investigate whether this effects remains at regular consumption. A secondary aim is to compare the orocecal transit time (OCTT) between the two breakfasts.

Detailed Description

The study is randomised and cross-over. During two 3-wk periods, separated by a 3-4-wks wash out, subjects will consume test breakfasts. During one of the periods test breakfast includes rye flake porridge and during the other period test breakfast include bread made from sifted wheat. The breakfast meals will be similar in calorie-, protein-, carbohydrate- and fat content. For all other days but 1, 8 and 22 of respective test period, the breakfast foods will be handed out to the participants along with instructions to exchange their ordinary breakfast with the test foods. During day 1, 8 and 22 the breakfasts will be served at the study centre.

Following measurements will be made:

1. Subjective ratings of hunger, satiety and desire to eat during 24 h after breakfast on day 1, 8 and 22 during each 3-wk intervention period.

2. on day 8 during each intervention period, orocecal transit time and breath hydrogen will be measured after intake of the breakfast.

3. 3 day weighed food diaries will be taken at three occasions: at baseline and during the second week of each dietary intervention period.

Conditions

Obesity Prevention

Study Design

• Allocation Method: RANDOMIZED
• Intervention Model: CROSSOVER
• Primary Study Purpose: PREVENTION
• Blinding Strategy: NONE

Study Groups

Rye porrige breakfast

Group Type: EXPERIMENTAL

dietary intervention (rye porridge or wheat bread)

Intervention Type: OTHER

A breakfast consisting of either active (rye porridge) or control (wheat bread) is given during 2 3-wk intervention periods in a randomized cross-over design. The two dietary intervention periods are separated by a 3-4 wks wash out.

Refined wheat reference bread breakfast

Group Type: ACTIVE_COMPARATOR

dietary intervention (rye porridge or wheat bread)

Intervention Type: OTHER

A breakfast consisting of either active (rye porridge) or control (wheat bread) is given during 2 3-wk intervention periods in a randomized cross-over design. The two dietary intervention periods are separated by a 3-4 wks wash out.

Interventions

dietary intervention (rye porridge or wheat bread)

A breakfast consisting of either active (rye porridge) or control (wheat bread) is given during 2 3-wk intervention periods in a randomized cross-over design. The two dietary intervention periods are separated by a 3-4 wks wash out.

Intervention Type: OTHER

Eligibility Criteria

Inclusion Criteria

• man or woman aged between 20 and 60 years;
• body mass index (BMI) 18-27 kg/m2;
• habit of consuming breakfast, lunch and dinner every day;
• and 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 more than 10% during three months prior to screening;
• consumption of any restricted diet such as vegan, gluten-free, slimming;
• pregnancy, lactation or wish to become pregnant during the study period;
• any known intolerance towards salazopyrin and similar substances

• 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

Good Food Practice, Sweden

INDUSTRY

Sponsor Role: collaborator

Swedish University of Agricultural Sciences

OTHER

Sponsor Role: lead

Responsible Party

Swedish University of Agricultural Sciences

Principal Investigators

Per Åman, Professor

Role: STUDY_DIRECTOR

Swedish University of Agricultural Sciences

Locations

Good Food Practice

Uppsala, , Sweden

Countries

Sweden

References

Isaksson H, Tillander I, Andersson R, Olsson J, Fredriksson H, Webb DL, Aman P. Whole grain rye breakfast - sustained satiety during three weeks of regular consumption. Physiol Behav. 2012 Feb 1;105(3):877-84. doi: 10.1016/j.physbeh.2011.10.023. Epub 2011 Oct 28.

Reference Type: DERIVED

PMID: 22061429 (View on PubMed)

Other Identifiers

SIV829

Identifier Type: -

Identifier Source: org_study_id