Effect of Rye Bread Breakfasts on Subjective Hunger and Satiety
Trial Snapshot
- Phase
- Not Applicable
- Status
- Completed
- Enrollment
- 32
- Locations
- 1
- Primary Endpoint
- Subjective satiety, hunger and desire to eat
Study Overview
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 Design
- Study Type
- Interventional
- Allocation
- Randomized
- Intervention Model
- Crossover
- Primary Purpose
- Prevention
- Masking
- Single (Participant)
Eligibility Criteria
- Ages
- 20 Years to 60 Years (Adult)
- Sex
- All
- Accepts Healthy Volunteers
- Yes
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
- •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
Arms & Interventions
1
Reference wheat bread breakfast
Intervention: wheat bread based breakfast (Other)
2
Rye bread breakfast
Intervention: Rye bread breakfast (Other)
Outcomes
Primary Outcomes
Subjective satiety, hunger and desire to eat
Time Frame: During 8 hours after intake of test meal
Secondary Outcomes
No secondary outcomes reported