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Effect of Rye Bread Breakfasts on Eight Hour Satiety Ratings

The safety and scientific validity of this study is the responsibility of the study sponsor and investigators. Listing a study does not mean it has been evaluated by the U.S. Federal Government. Read our disclaimer for details. Identifier: NCT00876785
Recruitment Status : Completed
First Posted : April 7, 2009
Last Update Posted : April 14, 2009
Lantmännen R&D
Good Food Practice, Sweden
Information provided by:
Swedish University of Agricultural Sciences

Brief Summary:
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.

Condition or disease Intervention/treatment Phase
Obesity Other: Rye bread breakfast Other: wheat bread based breakfast Not Applicable

Detailed Description:
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.

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Study Type : Interventional  (Clinical Trial)
Actual Enrollment : 32 participants
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Single (Participant)
Primary Purpose: Prevention
Official Title: Effect of Rye Bread Breakfasts on Subjective Hunger and Satiety
Study Start Date : September 2007
Actual Primary Completion Date : March 2008
Actual Study Completion Date : May 2008

Arm Intervention/treatment
Active Comparator: 1
Reference wheat bread breakfast
Other: wheat bread based breakfast
Reference wheat bread breakfast

Experimental: 2
Rye bread breakfast
Other: Rye bread breakfast
A randomised, within-subject comparison design was used. Appetite (hunger, satiety and desire to eat) was rated regularly from just before breakfast at 08:00 until 16:00. Amount, type and timing of food and drink intake during the study period were standardised.

Primary Outcome Measures :
  1. Subjective satiety, hunger and desire to eat [ Time Frame: During 8 hours after intake of test meal ]

Information from the National Library of Medicine

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Ages Eligible for Study:   20 Years to 60 Years   (Adult)
Sexes Eligible for Study:   All
Accepts Healthy Volunteers:   Yes

Inclusion Criteria:

  • 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

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 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

Information from the National Library of Medicine

To learn more about this study, you or your doctor may contact the study research staff using the contact information provided by the sponsor.

Please refer to this study by its identifier (NCT number): NCT00876785

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Swedish University of Agricultural Sciences
Uppsala, Sweden, 75007
Sponsors and Collaborators
Swedish University of Agricultural Sciences
Lantmännen R&D
Good Food Practice, Sweden
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Study Director: Per Aman, Professor university
Publications automatically indexed to this study by Identifier (NCT Number):
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Responsible Party: Hanna Isaksson, lantmännen R&D Identifier: NCT00876785    
Other Study ID Numbers: SI829
First Posted: April 7, 2009    Key Record Dates
Last Update Posted: April 14, 2009
Last Verified: April 2009
Keywords provided by Swedish University of Agricultural Sciences:
Rye bread satiety breakfast