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
29 participants
INTERVENTIONAL
2010-12-31
2011-05-31
Brief Summary
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Detailed Description
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Conditions
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Keywords
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Study Design
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RANDOMIZED
CROSSOVER
BASIC_SCIENCE
SINGLE
Study Groups
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control
No additions of fiber to a breakfast meal
control: no fiber addition
liquid breakfast without addition of fiber
low viscous, low gelling
low viscous, low gelling fibre added to breakfast meal
breakfast with low viscous, low gelling pectin
10g of low viscous, low gelling pectin dissolved in a liquid breakfast
high viscous, low gelling
high viscous, low gelling fibre added to breakfast meal
high viscous, low gelling pectin
10g of high viscous, low gelling pectin dissolved in a liquid breakfast
low viscous, high gelling
low viscous, high gelling fibre added to breakfast meal
low viscous, high gelling pectin
10g of low viscous, high gelling pectin dissolved in a liquid breakfast
high viscous, high gelling
high viscous, high gelling fibre added to breakfast meal
high viscous, high gelling pectin
10g of high viscous, high gelling pectin dissolved in a liquid breakfast
fibre supplement
high viscous, high gelling fibre is added, not to the breakfast meal, but as supplement
pectin supplement
10g of high viscous, high gelling pectin provided as a dietary supplement, a liquid breakfast is served seperately
Interventions
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control: no fiber addition
liquid breakfast without addition of fiber
breakfast with low viscous, low gelling pectin
10g of low viscous, low gelling pectin dissolved in a liquid breakfast
high viscous, low gelling pectin
10g of high viscous, low gelling pectin dissolved in a liquid breakfast
low viscous, high gelling pectin
10g of low viscous, high gelling pectin dissolved in a liquid breakfast
high viscous, high gelling pectin
10g of high viscous, high gelling pectin dissolved in a liquid breakfast
pectin supplement
10g of high viscous, high gelling pectin provided as a dietary supplement, a liquid breakfast is served seperately
Eligibility Criteria
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Inclusion Criteria
* BMI 18.5-25 kg/m2
* Healthy as judged by the participant
Exclusion Criteria
* Weight loss or weight gain of more than 5 kg during the last 2 months
* Using an energy restricted diet during the last 2 months
* Lack of appetite for any reason
* Restrained eater: \>2.89, measured by DEBQ (35).
* Smoking
* Heavy alcohol use: \>5 drinks/day (36).
* Reported stomach or bowel disease
* Reported diabetes
* Reported thyroid disease or any other endocrine disorder
* Reported intolerance for pectin, bread, gluten, dairy or not liking of the research foods
* Anemia: Hb\<8.0 mmol/l
* Fasting glucose levels \>5.8 mmol/l
* Blood donation from 6 weeks prior to the study until the end of the study
* Experienced any problems with drawing blood in the past
* Antecubital veins not considered suitable for blood drawing by means of a catheter
* Thesis students or employees of the division of Human Nutrition
18 Years
30 Years
MALE
Yes
Sponsors
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Wageningen University
OTHER
Responsible Party
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Principal Investigators
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Edith Feskens, PHd
Role: PRINCIPAL_INVESTIGATOR
Wageningen University
Locations
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Wageningen University
Wageningen, , Netherlands
Countries
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Other Identifiers
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METC-10/22
Identifier Type: -
Identifier Source: org_study_id