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Satiety Effects of the Combination of Egg and Whole Grains

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ClinicalTrials.gov Identifier: NCT02272153
Recruitment Status : Completed
First Posted : October 22, 2014
Last Update Posted : January 15, 2015
Sponsor:
Information provided by (Responsible Party):
University of Minnesota

Brief Summary:
The satiety effects of the combination of protein and fiber within egg and whole grain breakfast meals. High protein with low and high-fiber is hypothesized to be more satiating than low protein, low fiber.

Condition or disease Intervention/treatment Phase
Food Selection Other: Egg refined grain Other: Egg Whole Grain Other: Cereal Refined grain Not Applicable

Detailed Description:
Subjects will consume 3 different breakfast meals. Satiety will be measured by visual analogue scales; food intake will be recorded at subsequent meal as well as 24 hour food log; blood glucose response will be assessed following test meals. Subjects will consume an ad libitum lunch meal 3.5 hours after breakfast meal and food intake will be measured.

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Study Type : Interventional  (Clinical Trial)
Actual Enrollment : 48 participants
Allocation: Randomized
Intervention Model: Single Group Assignment
Masking: Single (Participant)
Official Title: The Effects of the Combination of Egg and Whole Grains on Appetite, Blood Glucose Response and Food Intake
Study Start Date : February 2014
Actual Primary Completion Date : December 2014
Actual Study Completion Date : December 2014

Resource links provided by the National Library of Medicine

MedlinePlus related topics: Blood Sugar

Arm Intervention/treatment
Active Comparator: Egg refined grain
Eggs with white toast
Other: Egg refined grain
Other: Egg Whole Grain
Other: Cereal Refined grain
Active Comparator: Egg whole grain
Eggs with whole grain toast
Other: Egg refined grain
Other: Egg Whole Grain
Other: Cereal Refined grain
Active Comparator: Cereal Refined grain
rice cereal with white toast
Other: Egg refined grain
Other: Egg Whole Grain
Other: Cereal Refined grain



Primary Outcome Measures :
  1. Satiety [ Time Frame: 210 minutes ]
    Measure satiety by visual analog scales (VAS)


Secondary Outcome Measures :
  1. Food intake [ Time Frame: 210 minutes ]
    ab libitum lunch provided to assess food intake variation between treatments

  2. Blood glucose response [ Time Frame: 180 minutes ]
    blood glucose response via finger stick following test meals



Information from the National Library of Medicine

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Ages Eligible for Study:   18 Years to 64 Years   (Adult)
Sexes Eligible for Study:   All
Accepts Healthy Volunteers:   Yes
Criteria

Inclusion Criteria:

  • healthy,
  • non-smoking,
  • BMI of 18-27,
  • non-dieting,
  • typically consumes breakfast/lunch

Exclusion Criteria:

  • distaste for eggs,
  • vegetarian,
  • current smoker,
  • restrained eating habits,
  • recent weight change,
  • history of significant disease of past medical history,
  • pregnant,
  • lactating irregular menstrual cycle

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): NCT02272153


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 L Slavin, PhD University of Minnesota

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Responsible Party: University of Minnesota
ClinicalTrials.gov Identifier: NCT02272153    
Other Study ID Numbers: 1310M44503
First Posted: October 22, 2014    Key Record Dates
Last Update Posted: January 15, 2015
Last Verified: January 2015