Chewy Satiety - the Interplay Between Food Structure, Oral Processing and Satiety

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

20 participants

Study Classification

INTERVENTIONAL

Study Start Date

2015-10-31

Study Completion Date

2015-12-31

Brief Summary

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This study examines if there are differences in satiety responses between structurally different wholegrain rye products.

Detailed Description

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The study consists of a satiety trial and mastication trial. The satiety trial consists of five study visits. Five cereal products with berry soup are presented in random order for each subject serving one of them in each study visit (crossover study design). Each meal consists of rye product or wheat bread providing 190 kcal of energy and of 3 dl berry soup (3 dl) providing 140 kcal of energy. The participants are instructed to evaluate their satiety and related sensations before eating the test food, right after eating and then every 30 min until 210 min after breakfast consumption. The evaluated sensations are hunger, fullness, satiety, desire to eat and prospective food consumption ("How much would you be able to eat right now?"), "thirstiness", "mood", "vigourosness" and "pleasantness"."Pleasantness" will be evaluated only right after eating the test food.

Cereal food samples with 3-digit number codes will be offered to each participant in a random order in mastication trial. The study products are rye products with varying structures. First the participant is asked to evaluate the expected satiety of the product (How filling would you expect this portion to be on a scale from 0 (=not full at all) to 10 (=extremely full)). Secondly the same food will be served to the participant in three portions and the participant will be asked to masticate each portion until she considers it to be ready for swallowing. Instead of swallowing the bolus will be expectorated to a plastic container which is kept on ice. The mastication process is characterized by measuring electrical activity of facial muscles by electromyography (EMG). The mastication process will be video-recorded to support data handling.

Conditions

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Subjective Appetite and Satiety

Keywords

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Satiety, appetite, wholegrain rye

Study Design

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Allocation Method

RANDOMIZED

Intervention Model

CROSSOVER

Primary Study Purpose

BASIC_SCIENCE

Blinding Strategy

SINGLE

Participants

Intervention Type OTHER

The satiating effect of rye products with various structures will be studied

Interventions

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Rye products with varying structures

The satiating effect of rye products with various structures will be studied

Intervention Type OTHER

Eligibility Criteria

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Inclusion Criteria

* BMI 18.5-25 kg/m2
* Habit of eating breakfast

Exclusion Criteria

* Significant changes in body weight (+ or - 4 kg) during the previous year
* Smoking
* Pregnant or lactating
* Missing teeth (except 3rd molars)
* Acute temporomandibular disorders (TMD)
* Dietary restrictions possibly affecting the study (celiac disease, allergies or aversions to cereal foods/high carbohydrate foods)
* Abnormal eating behaviour (according to EDDS (Eating Disorder Diagnostic Scale))

Minimum Eligible Age

20 Years

Maximum Eligible Age

40 Years

Eligible Sex

FEMALE

Accepts Healthy Volunteers

Yes

Responsible Party

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Responsibility Role SPONSOR

Locations

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Aalto University

Espoo, , Finland

Site Status

Countries

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Finland

Other Identifiers

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Chewy

Identifier Type: -

Identifier Source: org_study_id

Chewy Satiety - the Interplay Between Food Structure, Oral Processing and Satiety

Study Results

Basic Information

Brief Summary

Detailed Description

Conditions

Keywords

Study Design

Study Groups

Extruded wholegrain rye flakes

Rye products with varying structures

Extruded wholegrain rye puffs

Rye products with varying structures

Fresh wholegrain rye bread

Rye products with varying structures

Wholegrain rye beverage

Rye products with varying structures

Fresh wheat bread

Rye products with varying structures

Interventions

Rye products with varying structures

Eligibility Criteria

Inclusion Criteria

Exclusion Criteria

Sponsors

University of Eastern Finland

VTT Technical Research Centre of Finland

Responsible Party

Locations

Aalto University

Countries

Other Identifiers

Chewy