Effect of Rye Bread Breakfasts on Eight Hour Satiety Ratings

Obesity Clinical Trial

Official title:

Effect of Rye Bread Breakfasts on Subjective Hunger and Satiety

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT00876785
• Other study ID #: SI829
• Status: Completed
• Phase: N/A
• First received: April 6, 2009
• Last updated: April 13, 2009
• Start date: September 2007
• Est. completion date: May 2008

Study information

• Verified date: April 2009
• Source: Swedish University of Agricultural Sciences
• Contact: n/a
• Is FDA regulated: No
• Health authority: Sweden: Regional Ethical Review Board
• Study type: Interventional

Clinical Trial 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.

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.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 32
• Est. completion date: May 2008
• Est. primary completion date: March 2008
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: Both
• Age group: 20 Years to 60 Years

Eligibility

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

Study Design

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

Related Conditions & MeSH terms

• Obesity

Intervention

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.
• wheat bread based breakfast
Reference wheat bread breakfast

Locations

Country	Name	City	State
Sweden	Swedish University of Agricultural Sciences	Uppsala

Sponsors (3)

Lead Sponsor	Collaborator
Swedish University of Agricultural Sciences	Good Food Practice, Sweden, Lantmännen R&D

Country where clinical trial is conducted

Sweden, 

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	Subjective satiety, hunger and desire to eat		During 8 hours after intake of test meal	No