NCT02272153已完成不适用
The Effects of the Combination of Egg and Whole Grains on Appetite, Blood Glucose Response and Food Intake
适应症
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 48
- 试验地点
- 2
- 主要终点
- Satiety
研究概览
简要总结
The satiety effects of the combination of protein and fiber within egg and whole grain breakfast meals. High protein with low and high-fiber is hypothesized to be more satiating than low protein, low fiber.
详细描述
Subjects will consume 3 different breakfast meals. Satiety will be measured by visual analogue scales; food intake will be recorded at subsequent meal as well as 24 hour food log; blood glucose response will be assessed following test meals. Subjects will consume an ad libitum lunch meal 3.5 hours after breakfast meal and food intake will be measured.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Single Group
- 盲法
- Single (Participant)
入排标准
- 年龄范围
- 18 Years 至 64 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •non-smoking,
- •BMI of 18-27,
- •non-dieting,
- •typically consumes breakfast/lunch
排除标准
- •distaste for eggs,
- •vegetarian,
- •current smoker,
- •restrained eating habits,
- •recent weight change,
- •history of significant disease of past medical history,
- •pregnant,
- •lactating irregular menstrual cycle
结局指标
主要结局
Satiety
时间窗: 210 minutes
Measure satiety by visual analog scales (VAS)
次要结局
- Blood glucose response(180 minutes)
- Food intake(210 minutes)
研究者
研究点 (2)
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