Innovation of Breakfast Cereals and Snacks for Control of Appetite and Post-Prandial Glycemia
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 30
- 试验地点
- 1
- 主要终点
- Food intake
研究概览
简要总结
The goal of the proposed research is to investigate the effects of novel snack products differing in macronutrient composition, fibre and sugar content on post-prandial glycemia and short-term appetite control in healthy adults.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Basic Science
- 盲法
- None
入排标准
- 年龄范围
- 18 Years 至 55 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Healthy, non-smoking individuals aged 18-55 years with a body mass index of 20.0-29.9 kg/m2
排除标准
- •Smokers, individuals with diabetes or other cardiometabolic diseases, persons who suffer from gastrointestinal disorders or have had gastric surgery, or people who regularly use bulk laxatives
- •Women with irregular menstruation or who use hormonal contraceptives or hormone replacement therapy
- •Individuals who regularly skip breakfast, have allergies to any of the test food ingredients, or who follow a restrictive diet
研究组 & 干预措施
Snack bar 1
Dietary intervention: 190 Kcal, 12g fat, 14g carbohydrate, 5g fibre, 6g sugar, 10g protein
干预措施: Dietary intervention (Other)
Snack bar 2
Dietary intervention: 200 Kcal, 15g fat, 12g carbohydrate, 5g fibre, 4g sugar, 8g protein
干预措施: Dietary intervention (Other)
Snack bar 3
Dietary intervention: 210 Kcal, 16g fat, 12g carbohydrate, 2g fibre, 6g sugar, 6g protein
干预措施: Dietary intervention (Other)
Control 1
Dietary intervention: Water (500 g)
干预措施: Dietary intervention (Other)
Control 2
Dietary intervention: White bread (190 Kcal, 2g fat, 37g carbohydrate, 2g fibre, 3g sugar, 6g protein)
干预措施: Dietary intervention (Other)
Control 3
Dietary intervention: Soft baked pretzel (190 Kcal, 2g fat, 38g carbohydrate, 2g fibre, 6g sugar, 4g protein)
干预措施: Dietary intervention (Other)
结局指标
主要结局
Food intake
时间窗: 120 minutes
Food intake (kCal) is assessed 120 min after consumption of the treatments, using an ad libitum pizza lunch design. Participants are asked to eat, during a 20-min period, until feeling comfortably full
次要结局
- Blood glucose(0 to 120 min (pre-ad libitum lunch) and 140 to 260 min (post-ad libitum lunch) after consumption of treatments)
- Perceived satiety(120 minutes)
- Blood insulin(0 to 120 min (pre-ad libitum lunch) and 140 to 260 min (post-ad libitum lunch) after consumption of treatments)
研究者
G. Harvey Anderson
Professor
University of Toronto