Effect of Rye Bread Breakfasts on Eight Hour Satiety Ratings

Not Applicable

Completed

• Conditions: Obesity
• Interventions: Other: wheat bread based breakfast; Other: Rye bread breakfast

• Registration Number: NCT00876785
• Lead Sponsor: Swedish University of Agricultural Sciences

Brief Summary

The aim of the present study was to investigate subjective appetite during 8 hours after intake of iso-caloric rye bread breakfasts varying in dietary fiber composition and content.

Detailed Description

Energy-dense foods that require little effort to consume and that are rapidly digested may cause passive over-consumption by failure to provide a feeling of fullness corresponding to the energy content. A diet that is predominantly based on such foods may lead to overweight. It is therefore important to identify properties of foods that facilitate energy balance by creating a high satiety per calorie. A number of studies have confirmed that foods naturally rich in dietary fiber promote the feeling of fullness and reduce hunger in the short term.

Study Timeline

• Study Start: 2007-09
• Primary Completion: 2008-03
• Study Completion: 2008-05
• Status Verified: 2009-04
• Study First Submitted: 2009-04-06
• Study First Submitted QC: 2009-04-06
• Study First Posted: 2009-04-07
• Last Update Submitted: 2009-04-13
• Last Update Posted: 2009-04-14

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 32

Inclusion Criteria

• age between 20 and 60 years
• body mass index (BMI) 18-27 kg/m2
• a habit of consuming breakfast, lunch and dinner everyday
• fasting plasma glucose 4.0-6.1 mmol/L
• haemoglobin (Hb) in men 130-170 g/L, in women 120-150 g/L
• thyroid-stimulating hormone (TSH) 0.3-4.0 mlE/L
• willingness to comply with the study procedures

Exclusion Criteria

• intake of medicine likely to affect appetite or food intake
• any medical condition involving the gastrointestinal tract
• eating disorder
• smoking
• consumption of more than three cups of coffee per day
• change in body weight of more than 10% three months prior to screening
• consumption of any restricted diet such as vegan, gluten-free, slimming etc.
• pregnancy, lactation or wish to become pregnant during the study period

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
1	wheat bread based breakfast	Reference wheat bread breakfast
2	Rye bread breakfast	Rye bread breakfast

Primary Outcome Measures

Name	Time	Method
Subjective satiety, hunger and desire to eat	During 8 hours after intake of test meal

Trial Locations

Locations (1)

Swedish University of Agricultural Sciences; 🇸🇪 Uppsala, Sweden