Satiety Effects of Protein and Fiber Added to Pasta

Not Applicable

Completed

• Conditions: Food Selection

• Registration Number: NCT01792596
• Lead Sponsor: University of Minnesota

Brief Summary

The combination of fiber and protein added to pasta will enhance satiety.

Detailed Description

Subjects will consume 3 different pasta lunches and satiety will be measured by visual analogue scales. They will consume an ad lib snack after 3 hours and food intake will be measured.

Study Timeline

• Study Start: 2012-10
• Study First Submitted: 2013-01-22
• Study First Submitted QC: 2013-02-14
• Study First Posted: 2013-02-15
• Primary Completion: 2013-06
• Study Completion: 2013-06
• Status Verified: 2014-01
• Last Update Submitted: 2014-01-06
• Last Update Posted: 2014-01-07

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 36

Inclusion Criteria

• healthy
• nonsmoking
• body mass index from 19 - 29

Exclusion Criteria

• Antibiotic use
• any disease
• weight loss
• food allergies
• high fiber intake
• restrained eater

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Primary Outcome Measures

Name	Time	Method
satiety	180 minutes

Trial Locations

Locations (1)

Department of Food Science and Nutrition; 🇺🇸 St. Paul, Minnesota, United States