Effect of Rye Bread Breakfasts on Subjective Hunger and Satiety
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 32
- 试验地点
- 2
- 主要终点
- Subjective satiety, hunger and desire to eat
研究概览
简要总结
The aim of the present study was to investigate subjective appetite during 8 hours after intake of iso-caloric rye bread breakfasts varying in dietary fiber composition and content.
详细描述
Energy-dense foods that require little effort to consume and that are rapidly digested may cause passive over-consumption by failure to provide a feeling of fullness corresponding to the energy content. A diet that is predominantly based on such foods may lead to overweight. It is therefore important to identify properties of foods that facilitate energy balance by creating a high satiety per calorie. A number of studies have confirmed that foods naturally rich in dietary fiber promote the feeling of fullness and reduce hunger in the short term.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Prevention
- 盲法
- Single (Participant)
入排标准
- 年龄范围
- 20 Years 至 60 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •age between 20 and 60 years
- •body mass index (BMI) 18-27 kg/m2
- •a habit of consuming breakfast, lunch and dinner everyday
- •fasting plasma glucose 4.0-6.1 mmol/L
- •haemoglobin (Hb) in men 130-170 g/L, in women 120-150 g/L
- •thyroid-stimulating hormone (TSH) 0.3-4.0 mlE/L
- •willingness to comply with the study procedures
排除标准
- •intake of medicine likely to affect appetite or food intake
- •any medical condition involving the gastrointestinal tract
- •eating disorder
- •consumption of more than three cups of coffee per day
- •change in body weight of more than 10% three months prior to screening
- •consumption of any restricted diet such as vegan, gluten-free, slimming etc.
- •pregnancy, lactation or wish to become pregnant during the study period
结局指标
主要结局
Subjective satiety, hunger and desire to eat
时间窗: During 8 hours after intake of test meal
次要结局
未报告次要终点