Satiety Effects of the Combination of Egg and Whole Grains
NCT ID: NCT02272153
Last Updated: 2015-01-15
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
48 participants
INTERVENTIONAL
2014-02-28
2014-12-31
Brief Summary
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Detailed Description
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Conditions
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Study Design
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RANDOMIZED
SINGLE_GROUP
SINGLE
Study Groups
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Egg refined grain
Eggs with white toast
Egg refined grain
Egg Whole Grain
Cereal Refined grain
Egg whole grain
Eggs with whole grain toast
Egg refined grain
Egg Whole Grain
Cereal Refined grain
Cereal Refined grain
rice cereal with white toast
Egg refined grain
Egg Whole Grain
Cereal Refined grain
Interventions
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Egg refined grain
Egg Whole Grain
Cereal Refined grain
Eligibility Criteria
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Inclusion Criteria
* non-smoking,
* BMI of 18-27,
* non-dieting,
* typically consumes breakfast/lunch
Exclusion Criteria
* vegetarian,
* current smoker,
* restrained eating habits,
* recent weight change,
* history of significant disease of past medical history,
* pregnant,
* lactating irregular menstrual cycle
18 Years
64 Years
ALL
Yes
Sponsors
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University of Minnesota
OTHER
Responsible Party
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Principal Investigators
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Joanne L Slavin, PhD
Role: PRINCIPAL_INVESTIGATOR
University of Minnesota
Locations
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Department of Food Science and Nutrition
Saint Paul, Minnesota, United States
Countries
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Other Identifiers
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1310M44503
Identifier Type: -
Identifier Source: org_study_id
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