Effect of Resistant Wheat Starch on Subjective Appetite and Food Intake in Healthy Adults

Not Applicable

Completed

• Conditions: Feeding Behavior
• Interventions: Dietary Supplement: Resistant Starch Type 4

• Registration Number: NCT02689791
• Lead Sponsor: Iowa State University

Brief Summary

A randomized, single-blind, cross-over study was conducted to determine the effect of replacing standard wheat flour (SWF) with resistant wheat starch (RWS) on markers of appetite and food intake in healthy adults.

Detailed Description

Not available

Study Timeline

• Study Start: 2012-01
• Primary Completion: 2013-01
• Study Completion: 2014-08
• Status Verified: 2016-02
• Study First Submitted: 2016-02-07
• Study First Submitted QC: 2016-02-18
• Last Update Submitted: 2016-02-18
• Study First Posted: 2016-02-24
• Last Update Posted: 2016-02-24

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 31

Inclusion Criteria

• BMI 18.5-29.9 kg/m2
• Regular breakfast consumers (>5 days/week)

Exclusion Criteria

• not weight stable (?3 kg weight change in previous 3 months)
• use/used tobacco products
• presence of acute or chronic illness
• restrained eater (>13 on the restraint section of the three-factor eating questionnaire)

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Resistant Starch Type 4	Resistant Starch Type 4	Resistant Wheat Starch Muffins

Primary Outcome Measures

Name	Time	Method
Caloric intake	Single Day	calories consumed at post-treatment lunch meal and total calories consumed on the treatment day

Secondary Outcome Measures

Name	Time	Method
Serum concentrations of biomarkers of appetite	150 minutes	CCK, ghrelin, PYY3-36 and GLP-1
Visual analogue scale measures of subjective appetite	Single Day	0-100mm scale to assess hunger, fullness, thirst, desire to eat and prospective consumption
Plasma concentrations of biomarkers of glycemic response	150 minutes	Glucose, Insulin, GLP-1