Appetite Profile After Intake of Rye Breakfast Meal

This study has been completed.
Sponsor:
Collaborator:
Lantmannen Research and Development
Information provided by:
Swedish University of Agricultural Sciences
ClinicalTrials.gov Identifier:
NCT01042418
First received: January 4, 2010
Last updated: NA
Last verified: January 2010
History: No changes posted

January 4, 2010
January 4, 2010
October 2008
June 2009   (final data collection date for primary outcome measure)
Subjective appetite (hunger, satiety, desire to eat) [ Time Frame: 8 hours ] [ Designated as safety issue: No ]
Same as current
No Changes Posted
Not Provided
Not Provided
Not Provided
Not Provided
 
Appetite Profile After Intake of Rye Breakfast Meal
Appetite Profile After Intake of Rye Breakfast Meal

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.

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.

Interventional
Not Provided
Allocation: Randomized
Endpoint Classification: Efficacy Study
Intervention Model: Crossover Assignment
Masking: Single Blind (Subject)
Primary Purpose: Prevention
Obesity Prevention
Other: Effect of breakfasts with whole vs milled rye kernels on appetite
Iso-caloric portions of the three breakfast foods along with identical additional foods are tested in a cross over design
  • Experimental: Whole kernel breakfast
    Intervention: Other: Effect of breakfasts with whole vs milled rye kernels on appetite
  • Placebo Comparator: Wheat reference breakfast
    Intervention: Other: Effect of breakfasts with whole vs milled rye kernels on appetite
  • Active Comparator: Milled kernel breakfast
    Intervention: Other: Effect of breakfasts with whole vs milled rye kernels on appetite
Isaksson H, Rakha A, Andersson R, Fredriksson H, Olsson J, Aman P. Rye kernel breakfast increases satiety in the afternoon - an effect of food structure. Nutr J. 2011 Apr 11;10:31. doi: 10.1186/1475-2891-10-31.

*   Includes publications given by the data provider as well as publications identified by ClinicalTrials.gov Identifier (NCT Number) in Medline.
 
Completed
50
August 2009
June 2009   (final data collection date for primary outcome measure)

Inclusion Criteria:

  • 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

Exclusion Criteria:

  • intake of medicine likely to affect appetite or food intake;
  • any medical condition involving the gastrointestinal tract;
  • eating disorder;
  • smoking;
  • 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
Both
20 Years to 60 Years
Yes
Contact information is only displayed when the study is recruiting subjects
Not Provided
 
NCT01042418
RPM537
No
Hanna Isaksson, Swedish University of Agricultural Sciences,
Swedish University of Agricultural Sciences
Lantmannen Research and Development
Not Provided
Swedish University of Agricultural Sciences
January 2010

ICMJE     Data element required by the International Committee of Medical Journal Editors and the World Health Organization ICTRP