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Satiety Effects of the Combination of Egg and Whole Grains

Food Selection Clinical Trial

Official title:
The Effects of the Combination of Egg and Whole Grains on Appetite, Blood Glucose Response and Food Intake

Clinical Trial 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.

Clinical Trial 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. ;

Study Design

Allocation: Randomized, Intervention Model: Single Group Assignment, Masking: Single Blind (Subject)

Related Conditions & MeSH terms

Clinical Trial Details
NCT number NCT02272153
Study type Interventional
Source University of Minnesota - Clinical and Translational Science Institute
Contact
Status Completed
Phase N/A
Start date February 2014
Completion date December 2014
View Details
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