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| Sponsor: | Wageningen University |
|---|---|
| Information provided by: | Wageningen University |
| ClinicalTrials.gov Identifier: | NCT00904124 |
Purpose
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.
| Condition | Intervention |
|---|---|
|
Healthy |
Dietary Supplement: cellulose, alginate, guar gum |
| Study Type: | Interventional |
| Study Design: | Allocation: Randomized Endpoint Classification: Efficacy Study Intervention Model: Crossover Assignment Masking: Single Blind (Subject) Primary Purpose: Basic Science |
| Official Title: | Determination of the Effect of Different Types of Isolated Dietary Fiber on ad Libitum Food Intake in Healthy Human Subjects |
| Enrollment: | 123 |
| Study Start Date: | May 2009 |
| Study Completion Date: | May 2010 |
| Primary Completion Date: | July 2009 (Final data collection date for primary outcome measure) |
| Arms | Assigned Interventions |
|---|---|
|
Placebo Comparator: Control
No regular flour replaced
|
Dietary Supplement: cellulose, alginate, guar gum
6 different food products are developed with different dosages of dietary fiber. Regular flour is replaced by dietary fiber, dosages are described in the 'arms'section.
|
|
Experimental: 5% Cellulose
5% regular flour is replaced by cellulose
|
Dietary Supplement: cellulose, alginate, guar gum
6 different food products are developed with different dosages of dietary fiber. Regular flour is replaced by dietary fiber, dosages are described in the 'arms'section.
|
|
Experimental: 2.5% Alginate
2.5% regular flour is replaced by Alginate
|
Dietary Supplement: cellulose, alginate, guar gum
6 different food products are developed with different dosages of dietary fiber. Regular flour is replaced by dietary fiber, dosages are described in the 'arms'section.
|
|
Experimental: 5% Alginate
5% regular flour is replaced by Alginate
|
Dietary Supplement: cellulose, alginate, guar gum
6 different food products are developed with different dosages of dietary fiber. Regular flour is replaced by dietary fiber, dosages are described in the 'arms'section.
|
|
Experimental: 2.5% Guar gum
2.5% regular flour is replaced by Guar gum
|
Dietary Supplement: cellulose, alginate, guar gum
6 different food products are developed with different dosages of dietary fiber. Regular flour is replaced by dietary fiber, dosages are described in the 'arms'section.
|
|
Experimental: 1.25% Guar gum
1.25% regular flour is replaced by Guar gum
|
Dietary Supplement: cellulose, alginate, guar gum
6 different food products are developed with different dosages of dietary fiber. Regular flour is replaced by dietary fiber, dosages are described in the 'arms'section.
|
Eligibility| Ages Eligible for Study: | 18 Years to 50 Years |
| Genders Eligible for Study: | Both |
| Accepts Healthy Volunteers: | Yes |
Inclusion Criteria:
Exclusion Criteria:
Contacts and Locations More Information
| Responsible Party: | Prof. Dr. E. Feskens, Wageningen University |
| ClinicalTrials.gov Identifier: | NCT00904124 History of Changes |
| Other Study ID Numbers: | 0902-face |
| Study First Received: | May 17, 2009 |
| Last Updated: | May 10, 2010 |
| Health Authority: | Netherlands: The Central Committee on Research Involving Human Subjects (CCMO) |
|
Dietary fiber guar gum alginate |
cellulose food intake eating behaviour |
|
Alginic acid Hemostatics Coagulants Hematologic Agents Therapeutic Uses |
Pharmacologic Actions Radiation-Protective Agents Protective Agents Physiological Effects of Drugs |
