Innovation of Breakfast Cereals and Snacks for Control of Appetite and Post-Prandial Glycemia

Not Applicable

Completed

• Conditions: Obesity; Diabetes
• Interventions: Other: Dietary intervention

• Registration Number: NCT02465021
• Lead Sponsor: University of Toronto

Brief Summary

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.

Detailed Description

Not available

Study Timeline

• Study Start: 2015-03
• Study First Submitted: 2015-06-03
• Study First Submitted QC: 2015-06-03
• Study First Posted: 2015-06-08
• Primary Completion: 2015-08
• Study Completion: 2015-10
• Status Verified: 2017-09
• Last Update Submitted: 2017-09-25
• Last Update Posted: 2017-09-26

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 30

Inclusion Criteria

• Healthy, non-smoking individuals aged 18-55 years with a body mass index of 20.0-29.9 kg/m2

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Exclusion Criteria

• 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

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Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Snack bar 1	Dietary intervention	Dietary intervention: 190 Kcal, 12g fat, 14g carbohydrate, 5g fibre, 6g sugar, 10g protein
Snack bar 2	Dietary intervention	Dietary intervention: 200 Kcal, 15g fat, 12g carbohydrate, 5g fibre, 4g sugar, 8g protein
Snack bar 3	Dietary intervention	Dietary intervention: 210 Kcal, 16g fat, 12g carbohydrate, 2g fibre, 6g sugar, 6g protein
Control 3	Dietary intervention	Dietary intervention: Soft baked pretzel (190 Kcal, 2g fat, 38g carbohydrate, 2g fibre, 6g sugar, 4g protein)
Control 1	Dietary intervention	Dietary intervention: Water (500 g)
Control 2	Dietary intervention	Dietary intervention: White bread (190 Kcal, 2g fat, 37g carbohydrate, 2g fibre, 3g sugar, 6g protein)

Primary Outcome Measures

Name	Time	Method
Food intake	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

Secondary Outcome Measures

Name	Time	Method
Blood glucose	0 to 120 min (pre-ad libitum lunch) and 140 to 260 min (post-ad libitum lunch) after consumption of treatments	Blood glucose (mmol/L) is measured using finger prick capillary blood samples
Perceived satiety	120 minutes	Satiety scores (mm) are assessed using 100-mm "Motivation to Eat" visual analog scale questionnaires. A composite score of the four appetite questions, including Desire to Eat, Hunger, Fullness and Prospective Food Consumption, in the "Motivation to Eat" visual analog scale is calculated to obtain the average appetite score for statistical analysis
Blood insulin	0 to 120 min (pre-ad libitum lunch) and 140 to 260 min (post-ad libitum lunch) after consumption of treatments	Blood insulin (μU/mL) is measured using finger prick capillary blood samples

Trial Locations

Locations (1)

Department of Nutritional Sciences, University of Toronto; 🇨🇦 Toronto, Ontario, Canada