Resistant Starch and Satiety

NCT ID: NCT01187875

Last Updated: 2012-03-29

Study Results

Results pending

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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Recruitment Status

COMPLETED

Clinical Phase

EARLY_PHASE1

Total Enrollment

20 participants

Study Classification

INTERVENTIONAL

Study Start Date

2009-09-30

Study Completion Date

2011-06-30

Brief Summary

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Dietary fiber consumption may contribute to weight regulation by improving satiety. In an earlier study the investigators found that a muffin containing resistant starch was more effective than other fibers in altering satiety. The objective of this study is to determine if 2 resistant starches consumed in muffins alter satiety and whether a mixture of resistant starches is more effective than either alone in enhancing satiety.

Detailed Description

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Conditions

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Healthy Adults

Study Design

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Allocation Method

RANDOMIZED

Intervention Model

CROSSOVER

Primary Study Purpose

PREVENTION

Blinding Strategy

TRIPLE

Participants Investigators Outcome Assessors

Study Groups

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Control

Dextrin Control

Group Type PLACEBO_COMPARATOR

Placebo- Fiber free control

Intervention Type DIETARY_SUPPLEMENT

Dextrin control administered in a muffin treatment.

Hi-maize resistant starch 9g

Hi-maize resistant starch 9g

Group Type EXPERIMENTAL

Hi-maize resistant starch 9g

Intervention Type DIETARY_SUPPLEMENT

9g Hi-maize resistant starch administered in a muffin treatment.

Novalose 330 resistant starch 9g

Novalose 330 resistant starch 9g

Group Type EXPERIMENTAL

Novalose 330 resistant starch 9g

Intervention Type DIETARY_SUPPLEMENT

9g Novalose 330 resistant starch administered in a muffin treatment.

4.5g Hi-maize and 4.5g Novalose 330

4.5g Hi-maize and 4.5g Novalose 330

Group Type EXPERIMENTAL

4.5g Hi-maize resistant starch and 4.5g Novalose 330

Intervention Type DIETARY_SUPPLEMENT

4.5g Hi-maize and 4.5g Novalose 330 in a muffin treatment.

Interventions

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Placebo- Fiber free control

Dextrin control administered in a muffin treatment.

Intervention Type DIETARY_SUPPLEMENT

Hi-maize resistant starch 9g

9g Hi-maize resistant starch administered in a muffin treatment.

Intervention Type DIETARY_SUPPLEMENT

Novalose 330 resistant starch 9g

9g Novalose 330 resistant starch administered in a muffin treatment.

Intervention Type DIETARY_SUPPLEMENT

4.5g Hi-maize resistant starch and 4.5g Novalose 330

4.5g Hi-maize and 4.5g Novalose 330 in a muffin treatment.

Intervention Type DIETARY_SUPPLEMENT

Eligibility Criteria

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Inclusion Criteria

* Healthy men and women
* Age 18-64 years
* Non-smoking
* Not taking medication
* Non dieting (weight stable in prior 3 months)
* BMI 18-27
* English literacy

Exclusion Criteria

* Do not regularly consume breakfast
* Food allergies to ingredients found in the study products
* BMI \<18 or \>27
* Diagnosed cardiovascular disease, renal disease, hepatic disease, or diabetes mellitus
* Cancer in previous 5 years
* Any gastrointestinal disease or condition
* Recent bacterial infection (\< 3months)
* Recent or concurrent participation in an intervention research study
* History of drug or alcohol abuse in prior 6 months
* Use of lipid lowering, anti-hypertensive, or anti-inflammatory steroid medication
* Eating disorder
* Vegetarians
* People who eat more than approximately 15 grams of fiber per day
* Women who are pregnant or lactating
* Women with irregular menstrual cycles
Minimum Eligible Age

18 Years

Maximum Eligible Age

64 Years

Eligible Sex

ALL

Accepts Healthy Volunteers

Yes

Sponsors

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University of Minnesota

OTHER

Sponsor Role lead

Responsible Party

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Responsibility Role SPONSOR

Principal Investigators

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Joanne L Slavin, PhD

Role: PRINCIPAL_INVESTIGATOR

University of Minnesota

Locations

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University of Minnesota

Saint Paul, Minnesota, United States

Site Status

Countries

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United States

Other Identifiers

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806M37445

Identifier Type: -

Identifier Source: org_study_id

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