The Effects of Rye Crisp Bread on Subjective Appetite and Metabolic Function After Short-term Consumption
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 25
- 试验地点
- 2
- 主要终点
- Subjective Appetite Profiles during 4 hours
研究概览
简要总结
The aim of this study is to contribute to a better understanding of how dietary fibre in rye affects appetite and metabolic processes. We will evaluate how the intake of rye crisp breads affects appetite, insulin secretion and glucose levels in the blood in healthy humans. We will also investigate microstructural properties of the crisp breads with microscopy, as well as to characterize the food products with respect to the content of dietary fibre and certain bioactive compounds. The aim is also to try to elucidate how observed effects on appetite are related to changes in insulin and glucose levels, appetite related hormonal signals and microstructural properties to verify findings from previous studies.
详细描述
The short-term effects (up to 4 hours after intake) of rye crisp breads on subjective appetite and metabolism will be evaluated using a randomized cross-over study design. Each participant will consume three different breakfasts consisting of two different rye crisp breads and one wheat crisp bread on three different occasions separated by a 1 week wash-out period. Participants will rate subjective appetite (satiety, hunger and desire to eat) by using a visual analogue scale (VAS) every 30 min during a 4-hour period, starting 30 min before breakfast. Blood samples will be collected before breakfast and at regular intervals throughout the day for analysis of glucose, insulin and hormone levels. Gastric emptying rate will also be evaluated using paracetamol as an indicator. Glucose and hormonal responses will be related to subjective appetite and to differences in composition of the breakfasts.
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
- Single (Participant)
入排标准
- 年龄范围
- 18 Years 至 70 Years（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Habitual breakfast eaters
排除标准
- •Pregnancy, lactation or wishing to become pregnant during the study period
- •Weightloss
- •Eating disorder
- •Hyperglycemic
- •Hyperinsulinemic
- •Thyroid disease
- •Metabolic issues
- •Physical or psychological problems with eating
- •Food intolerance/allergies to foods included in the study
- •Intolerance/allergy to paracetamol
- •Heavy smokers
- •Recent or concurrent participation in a dietary intervention research study
结局指标
主要结局
Subjective Appetite Profiles during 4 hours
时间窗: -30, 0, 30, 60, 90, 120, 150, 180, 210, 240 minutes
Subjective feelings of appetite (satiety, hunger and desire to eat) assessed by visual analogue scale (VAS).
次要结局
- Gastric Emptying Rate during 4 hours(-15, 15, 35, 65, 95, 125, 185, 230 minutes)
- Hormonal Responses during 4 hours(-15, 15, 35, 65, 95, 125, 185, 230 minutes)
- Glucose and Insulin Responses during 4 hours(-15, 15, 35, 65, 95, 125, 185, 230 minutes)
研究者
Isabella Lee
PhD student
Swedish University of Agricultural Sciences