The Effect of Different Types of Dietary Fiber on Satiation

Healthy Clinical Trial

Official title:

Determination of the Effect of Different Types of Isolated Dietary Fiber on ad Libitum Food Intake in Healthy Human Subjects

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT00904124
• Other study ID #: 0902-face
• Status: Completed
• Phase: N/A
• First received: May 17, 2009
• Last updated: May 10, 2010
• Start date: May 2009
• Est. completion date: May 2010

Study information

• Verified date: May 2010
• Source: Wageningen University
• Contact: n/a
• Is FDA regulated: No
• Health authority: Netherlands: The Central Committee on Research Involving Human Subjects (CCMO)
• Study type: Interventional

Clinical Trial Summary

It has been suggested that dietary fibers can affect food intake and satiation. Satiation, or meal termination, can be induced by sensory properties and energy density of fiber-rich food products, but also by the chemical/physical/rheological behavior of the fibers in the stomach and/or intestine. It is not clear which properties are the key regulators of satiation by fiber sources. There are many types of dietary fiber, which have diverse sensory and chemical properties, thus these might have different effects on satiation.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 123
• Est. completion date: May 2010
• Est. primary completion date: July 2009
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: Both
• Age group: 18 Years to 50 Years

Eligibility

Inclusion Criteria:

• Age: 18-50 years

• BMI: 18-25 kg/m2

• Healthy: as judged by the participant

Exclusion Criteria:

• Weight loss or weight gain of more than 5 kg during the last 2 months

• Using an energy restricted diet during the last 2 months

• Lack of appetite for any (unknown) reason

• Having problems with chewing and swallowing

• Having problems with digestion

• Restrained eater

• Hypersensitivity for gluten or other ingredients of chocolate cookies

• Hypersensitivity for one of the fibers

Study Design

Allocation: Randomized, Endpoint Classification: Efficacy Study, Intervention Model: Crossover Assignment, Masking: Single Blind (Subject), Primary Purpose: Basic Science

Related Conditions & MeSH terms

• Healthy

Intervention

Dietary Supplement:
• cellulose, alginate, guar gum
6 different food products are developed with different dosages of dietary fiber. Regular flour is replaced by dietary fiber, dosages are described in the 'arms'section.

Locations

Country	Name	City	State
Netherlands	Wageningen University	Wageningen

Sponsors (1)

Lead Sponsor	Collaborator
Wageningen University

Country where clinical trial is conducted

Netherlands, 

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	Ad libitum intake		1 hour and 2 hours	No
Secondary	eating rate		1 hour and 2 hours	No