Appetite Profile After Intake of Rye Breakfast Meal

Status Completed

Clinical Trial Summary

Food structure influence metabolic response including appetite. Whole grain foods include a wide range of products; cracked or cut kernels, rolled flakes or milled to flour and used in foods such as breads, breakfast cereals and pasta.

Clinical Trial Description

The aim of the present study was to investigate if rye grain structure influence perceived appetite. A comparison of whole rye kernels and milled rye kernels were done in two study parts. In the first part the rye was served as porridge breakfasts and in the second one milled and whole kernels were included into bread breakfasts. In order to observe potential effects that would arise when the remains of the meal reaches the colon, the period of measurement was set to 8 h after intake of iso-caloric rye bread and rye porridge breakfasts.

A randomized, crossover design was used to compare the effects of iso-caloric breakfast meals on subjective appetite during 8 h after consumption. ;

Study Design

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

Related Conditions & MeSH terms

Obesity Prevention

Clinical Trial Details

NCT number	NCT01042418
Study type	Interventional
Source	Swedish University of Agricultural Sciences
Contact
Status	Completed
Phase	N/A
Start date	October 2008
Completion date	August 2009

View Details

See also
Status	Clinical Trial	Phase
Completed	`NCT02147496` - Fluid Dairy Products Consumed Before and Within a Pizza Meal on Glycemic Response, Food Intake and Satiety in Children	Phase 1/Phase 2
Completed	`NCT01025557` - Isovolumetric and Isocaloric Preloads of Various Types of Milk on Food Intake, Subjective Appetite and Glycemic Response	Phase 1/Phase 2
Completed	`NCT00593749` - Healthy Corner Store Initiative	N/A
Completed	`NCT03850821` - Social Mechanisms for Promoting Physical Activity in After School Programs for Underserved Middle School Youth	N/A
Completed	`NCT02385890` - PERFECT Project - Part 1 - Study 3	N/A
Completed	`NCT02365363` - PERFECT Project - Part 2 - Study 3	N/A
Completed	`NCT01196351` - Activity at Ventilation Threshold on Appetite and Food Intake in Boys	N/A
Completed	`NCT01206413` - A Randomized Clinical Trial of Home-based Exercise Combined With a Slight Caloric Restriction on Obesity Prevention Among Women	Phase 4
Completed	`NCT01996514` - Food Advertisements, Satiety and Food Intake in Children	N/A
Completed	`NCT02370927` - PERFECT Project - Part 2 - Study 2	N/A
Completed	`NCT02366598` - A FINEH Protein Trial - Part 1	N/A
Completed	`NCT00988377` - The Effect of Whey Protein on Short-Term Food Intake and Post-Meal Blood Glucose Response in Young Men	N/A
Completed	`NCT02366572` - PERFECT Project - Part 1 - Study 2	N/A
Completed	`NCT02402504` - PERFECT Project - Part 1 - Study 1	N/A
Active, not recruiting	`NCT01117363` - Effect of Three Weeks Consumption of Rye Porridge Breakfast	N/A
Completed	`NCT00456911` - Family Dietary Coaching to Improve Nutritional Intakes and Body Weight Control	N/A
Completed	`NCT04445740` - The i Heart Rhythm Project: Healthy Sleep and Behavioral Rhythms for Obesity Prevention	N/A
Completed	`NCT00988689` - Types of Starch and Their Effect on Blood Glucose, Appetite and Food Intake	N/A
Completed	`NCT02458027` - Acute Food INtake Effect of Hemp Protein (A FINEH Protein) Trial - Part 2	N/A
Completed	`NCT01298154` - Effects of Intact and Hydrolyzed Pea Protein on Food Intake, Glycemic Response and Subjective Appetite	Phase 1