Satiety Effects of the Combination of Egg and Whole Grains
- Conditions
- Food Selection
- Registration Number
- NCT02272153
- Lead Sponsor
- University of Minnesota
- Brief Summary
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.
- Detailed Description
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.
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- All
- Target Recruitment
- 48
- healthy,
- non-smoking,
- BMI of 18-27,
- non-dieting,
- typically consumes breakfast/lunch
- 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
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- SINGLE_GROUP
- Primary Outcome Measures
Name Time Method Satiety 210 minutes Measure satiety by visual analog scales (VAS)
- Secondary Outcome Measures
Name Time Method Blood glucose response 180 minutes blood glucose response via finger stick following test meals
Food intake 210 minutes ab libitum lunch provided to assess food intake variation between treatments
Trial Locations
- Locations (1)
Department of Food Science and Nutrition
🇺🇸St. Paul, Minnesota, United States
Department of Food Science and Nutrition🇺🇸St. Paul, Minnesota, United States