The Effect of Different Types of Dietary Fiber on Satiation

Not Applicable

Completed

• Conditions: Healthy
• Interventions: Dietary Supplement: cellulose, alginate, guar gum

• Registration Number: NCT00904124
• Lead Sponsor: Wageningen University

Brief Summary

It has been suggested that dietary fibers can affect food intake and satiation. Satiation, or meal termination, can be induced by sensory properties and energy density of fiber-rich food products, but also by the chemical/physical/rheological behavior of the fibers in the stomach and/or intestine. It is not clear which properties are the key regulators of satiation by fiber sources. There are many types of dietary fiber, which have diverse sensory and chemical properties, thus these might have different effects on satiation.

Detailed Description

Not available

Study Timeline

• Study Start: 2009-05
• Study First Submitted: 2009-05-17
• Study First Submitted QC: 2009-05-18
• Study First Posted: 2009-05-19
• Primary Completion: 2009-07
• Status Verified: 2010-05
• Study Completion: 2010-05
• Last Update Submitted: 2010-05-10
• Last Update Posted: 2010-05-11

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 123

Inclusion Criteria

• Age: 18-50 years
• BMI: 18-25 kg/m2
• Healthy: as judged by the participant

Exclusion Criteria

• Weight loss or weight gain of more than 5 kg during the last 2 months
• Using an energy restricted diet during the last 2 months
• Lack of appetite for any (unknown) reason
• Having problems with chewing and swallowing
• Having problems with digestion
• Restrained eater
• Hypersensitivity for gluten or other ingredients of chocolate cookies
• Hypersensitivity for one of the fibers

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Control	cellulose, alginate, guar gum	No regular flour replaced
5% Cellulose	cellulose, alginate, guar gum	5% regular flour is replaced by cellulose
2.5% Alginate	cellulose, alginate, guar gum	2.5% regular flour is replaced by Alginate
5% Alginate	cellulose, alginate, guar gum	5% regular flour is replaced by Alginate
2.5% Guar gum	cellulose, alginate, guar gum	2.5% regular flour is replaced by Guar gum
1.25% Guar gum	cellulose, alginate, guar gum	1.25% regular flour is replaced by Guar gum

Primary Outcome Measures

Name	Time	Method
Ad libitum intake	1 hour and 2 hours

Secondary Outcome Measures

Name	Time	Method
eating rate	1 hour and 2 hours

Trial Locations

Locations (1)

Wageningen University; 🇳🇱 Wageningen, Netherlands