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Effect of Rye Bread Breakfasts on Eight Hour Satiety Ratings

NCT00876785 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 32

Last updated 2009-04-14

No results posted yet for this study

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.

Conditions

Interventions

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.

OTHER

wheat bread based breakfast

Reference wheat bread breakfast

Sponsors & Collaborators

  • Lantmännen R&D

    collaborator UNKNOWN

  • Good Food Practice, Sweden

    collaborator INDUSTRY

  • Swedish University of Agricultural Sciences

    lead OTHER

Principal Investigators

  • Per Aman, Professor · university

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
SINGLE
Model
CROSSOVER

Eligibility

Min Age
20 Years
Max Age
60 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2007-09-30
Primary Completion
2008-03-31
Completion
2008-05-31

Countries

  • Sweden

Study Locations

More Related Trials

Entities

Diseases

Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT00876785 on ClinicalTrials.gov