A questionnaire research on the food functio
- Conditions
- Heathy adults with normal food habit
- Registration Number
- JPRN-UMIN000034047
- Lead Sponsor
- Otsuma Women's University, Faculty of Home Economics, Department of Food Science
- Brief Summary
Baked barley pancakes (BP) significantly reduced the VAS scores of hunger and prospective food consumption, and increased fullness and satiety before lunch compared to wheat pancakes (WP) (p<0.05). Energy intake at lunch subsequent to BP consumption was significantly lower than WP (p<0.05).
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- Complete: follow-up complete
- Sex
- All
- Target Recruitment
- 25
Not provided
1) The person who suffered from cardiovascular disease, liver disease, kidney disease, digestive organ disease, respiratory disease, diabetes mellitus, or person with those past histories 2) The person who have a history of malignant disease or who are undergoing treatment for chronic diseases 3) The person who are taking a medication 4) The person with a history of drug or food allergy 5) .The person who uses dietary fiber rich supplement (containing seaweed, konjac, psyllium) or whole grain foods (whole grain wheat, brown rice, rye, barley) daily. 6) Pregnant person, person with the intention of the pregnancy during the study time, the person whom I am nursing 7) The person with smoking habbit 8) Person participating in an examination to apply a clinical study now or a history of the participation within one month 9) The person with drug dependency or abuse or the existing above medical history 10) The person whose stool frequency: is not more than 5 days in a week. 11) Others. the person who judged an examination responsibility doctor to be inappropriate as a subject
Study & Design
- Study Type
- Interventional
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method Satiety index calculated by Visual Analog Scale (VAS)
- Secondary Outcome Measures
Name Time Method Calorie intake estimated by weight