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Satiety Effects of Protein and Fiber Added to Pasta

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.
 
ClinicalTrials.gov Identifier: NCT01792596
Recruitment Status : Completed
First Posted : February 15, 2013
Last Update Posted : January 7, 2014
Sponsor:
Information provided by (Responsible Party):
University of Minnesota

Brief Summary:
The combination of fiber and protein added to pasta will enhance satiety.

Condition or disease Intervention/treatment Phase
Food Selection Other: Pasta with protein Other: Pasta with Fiber Other: Pasta Not Applicable

Detailed Description:
Subjects will consume 3 different pasta lunches and satiety will be measured by visual analogue scales. They will consume an ad lib snack after 3 hours and food intake will be measured.

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Study Type : Interventional  (Clinical Trial)
Actual Enrollment : 36 participants
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: None (Open Label)
Official Title: Satiety Effects of Protein and Fiber Added to Pasta
Study Start Date : October 2012
Actual Primary Completion Date : June 2013
Actual Study Completion Date : June 2013

Resource links provided by the National Library of Medicine

MedlinePlus related topics: Dietary Fiber

Arm Intervention/treatment
pasta
1. Plain pasta
Other: Pasta
Pasta

pasta with protein
Pasta with protein
Other: Pasta with protein
Pasta with Protein

pasta with fiber
Pasta with Fiber
Other: Pasta with Fiber
Pasta with Fiber




Primary Outcome Measures :
  1. satiety [ Time Frame: 180 minutes ]


Information from the National Library of Medicine

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Ages Eligible for Study:   18 Years to 65 Years   (Adult, Older Adult)
Sexes Eligible for Study:   All
Accepts Healthy Volunteers:   Yes
Criteria

Inclusion Criteria:

  • healthy
  • nonsmoking
  • body mass index from 19 - 29

Exclusion Criteria:

  • Antibiotic use
  • any disease
  • weight loss
  • food allergies
  • high fiber intake
  • restrained eater

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 ClinicalTrials.gov identifier (NCT number): NCT01792596


Locations
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United States, Minnesota
Department of Food Science and Nutrition
St. Paul, Minnesota, United States, 55108
Sponsors and Collaborators
University of Minnesota
Investigators
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Principal Investigator: Joanne Slavin, PhD University of Minnesota

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Responsible Party: University of Minnesota
ClinicalTrials.gov Identifier: NCT01792596    
Other Study ID Numbers: 1212E25704
First Posted: February 15, 2013    Key Record Dates
Last Update Posted: January 7, 2014
Last Verified: January 2014