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Appetite Profile After Intake of Rye Breakfast Meal

NCT01042418 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 50

Last updated 2010-01-05

No results posted yet for this study

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.

Conditions

  • Obesity Prevention

Interventions

OTHER

Effect of breakfasts with whole vs milled rye kernels on appetite

Iso-caloric portions of the three breakfast foods along with identical additional foods are tested in a cross over design

Sponsors & Collaborators

  • Lantmannen Research and Development

    collaborator UNKNOWN

  • Swedish University of Agricultural Sciences

    lead OTHER

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
2008-10-31
Primary Completion
2009-06-30
Completion
2009-08-31

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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 NCT01042418 on ClinicalTrials.gov