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Innovation of Breakfast Cerea...

Innovation of Breakfast Cereals and Snacks for Control of Appetite and Post-Prandial Glycemia

NCT ID: NCT02465021

Last Updated: 2017-09-26

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

NA

Total Enrollment

30 participants

Study Classification

INTERVENTIONAL

Study Start Date

2015-03-31

Study Completion Date

2015-10-31

Brief Summary

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The goal of the proposed research is to investigate the effects of novel snack products differing in macronutrient composition, fibre and sugar content on post-prandial glycemia and short-term appetite control in healthy adults.

Detailed Description

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Conditions

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Obesity Diabetes

Study Design

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Allocation Method

RANDOMIZED

Intervention Model

CROSSOVER

Primary Study Purpose

BASIC_SCIENCE

Blinding Strategy

NONE

Study Groups

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Snack bar 1

Dietary intervention: 190 Kcal, 12g fat, 14g carbohydrate, 5g fibre, 6g sugar, 10g protein

Group Type EXPERIMENTAL

Dietary intervention

Intervention Type OTHER

All arms are given to all participants, in a randomized order

Snack bar 2

Dietary intervention: 200 Kcal, 15g fat, 12g carbohydrate, 5g fibre, 4g sugar, 8g protein

Group Type EXPERIMENTAL

Dietary intervention

Intervention Type OTHER

All arms are given to all participants, in a randomized order

Snack bar 3

Dietary intervention: 210 Kcal, 16g fat, 12g carbohydrate, 2g fibre, 6g sugar, 6g protein

Group Type EXPERIMENTAL

Dietary intervention

Intervention Type OTHER

All arms are given to all participants, in a randomized order

Control 1

Dietary intervention: Water (500 g)

Group Type EXPERIMENTAL

Dietary intervention

Intervention Type OTHER

All arms are given to all participants, in a randomized order

Control 2

Dietary intervention: White bread (190 Kcal, 2g fat, 37g carbohydrate, 2g fibre, 3g sugar, 6g protein)

Group Type EXPERIMENTAL

Dietary intervention

Intervention Type OTHER

All arms are given to all participants, in a randomized order

Control 3

Dietary intervention: Soft baked pretzel (190 Kcal, 2g fat, 38g carbohydrate, 2g fibre, 6g sugar, 4g protein)

Group Type EXPERIMENTAL

Dietary intervention

Intervention Type OTHER

All arms are given to all participants, in a randomized order

Interventions

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Dietary intervention

All arms are given to all participants, in a randomized order

Intervention Type OTHER

Eligibility Criteria

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Inclusion Criteria

* Healthy, non-smoking individuals aged 18-55 years with a body mass index of 20.0-29.9 kg/m2

Exclusion Criteria

* Smokers, individuals with diabetes or other cardiometabolic diseases, persons who suffer from gastrointestinal disorders or have had gastric surgery, or people who regularly use bulk laxatives
* Women with irregular menstruation or who use hormonal contraceptives or hormone replacement therapy
* Individuals who regularly skip breakfast, have allergies to any of the test food ingredients, or who follow a restrictive diet

Minimum Eligible Age

18 Years

Maximum Eligible Age

55 Years

Eligible Sex

ALL

Accepts Healthy Volunteers

Yes

Sponsors

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General Mills

INDUSTRY

Sponsor Role collaborator

University of Toronto

OTHER

Sponsor Role lead

Responsible Party

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G. Harvey Anderson

Professor

Responsibility Role PRINCIPAL_INVESTIGATOR

Principal Investigators

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G. Harvey Anderson, PhD

Role: PRINCIPAL_INVESTIGATOR

University of Toronto

Locations

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Department of Nutritional Sciences, University of Toronto

Toronto, Ontario, Canada

Site Status

Countries

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Canada

Other Identifiers

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30422

Identifier Type: -

Identifier Source: org_study_id