Subjective Appetite and Satiety Clinical Trial
Official title:
Chewy Satiety - the Interplay Between Food Structure, Oral Processing and Satiety
This study examines if there are differences in satiety responses between structurally different wholegrain rye products.
The study consists of a satiety trial and mastication trial. The satiety trial consists of
five study visits. Five cereal products with berry soup are presented in random order for
each subject serving one of them in each study visit (crossover study design). Each meal
consists of rye product or wheat bread providing 190 kcal of energy and of 3 dl berry soup
(3 dl) providing 140 kcal of energy. The participants are instructed to evaluate their
satiety and related sensations before eating the test food, right after eating and then
every 30 min until 210 min after breakfast consumption. The evaluated sensations are hunger,
fullness, satiety, desire to eat and prospective food consumption ("How much would you be
able to eat right now?"), "thirstiness", "mood", "vigourosness" and
"pleasantness"."Pleasantness" will be evaluated only right after eating the test food.
Cereal food samples with 3-digit number codes will be offered to each participant in a
random order in mastication trial. The study products are rye products with varying
structures. First the participant is asked to evaluate the expected satiety of the product
(How filling would you expect this portion to be on a scale from 0 (=not full at all) to 10
(=extremely full)). Secondly the same food will be served to the participant in three
portions and the participant will be asked to masticate each portion until she considers it
to be ready for swallowing. Instead of swallowing the bolus will be expectorated to a
plastic container which is kept on ice. The mastication process is characterized by
measuring electrical activity of facial muscles by electromyography (EMG). The mastication
process will be video-recorded to support data handling.
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Allocation: Randomized, Intervention Model: Crossover Assignment, Masking: Single Blind (Subject), Primary Purpose: Basic Science
Status | Clinical Trial | Phase | |
---|---|---|---|
Completed |
NCT01372683 -
Oat Breakfast Satiety Study
|
Phase 4 |