Appetite Profile After Intake of Rye Breakfast Meal
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 50
- 主要终点
- Subjective appetite (hunger, satiety, desire to eat)
研究概览
简要总结
Food structure influence metabolic response including appetite. Whole grain foods include a wide range of products; cracked or cut kernels, rolled flakes or milled to flour and used in foods such as breads, breakfast cereals and pasta.
详细描述
The aim of the present study was to investigate if rye grain structure influence perceived appetite. A comparison of whole rye kernels and milled rye kernels were done in two study parts. In the first part the rye was served as porridge breakfasts and in the second one milled and whole kernels were included into bread breakfasts. In order to observe potential effects that would arise when the remains of the meal reaches the colon, the period of measurement was set to 8 h after intake of iso-caloric rye bread and rye porridge breakfasts.
A randomized, crossover design was used to compare the effects of iso-caloric breakfast meals on subjective appetite during 8 h after consumption.
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
- •20 and 60 years;
- •body mass index (BMI) 18-27 kg/m2;
- •habit of consuming breakfast, lunch and dinner every day
- •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 of body weight 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 appetite (hunger, satiety, desire to eat)
时间窗: 8 hours
次要结局
未报告次要终点