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Effect of Three Weeks Consumption of Rye Porridge Breakfast

NCT01117363 · Status: UNKNOWN · Phase: NA · Type: INTERVENTIONAL · Enrollment: 26

Last updated 2010-05-05

No results posted yet for this study

Summary

Acute hunger-reducing effects (8h) has been documented for rye porridge breakfast compared with iso-caloric referenced refined wheat reference breakfast. The primary aim of the current study is to investigate whether this effects remains at regular consumption. A secondary aim is to compare the orocecal transit time (OCTT) between the two breakfasts.

Conditions

  • Obesity Prevention

Interventions

OTHER

dietary intervention (rye porridge or wheat bread)

A breakfast consisting of either active (rye porridge) or control (wheat bread) is given during 2 3-wk intervention periods in a randomized cross-over design. The two dietary intervention periods are separated by a 3-4 wks wash out.

Sponsors & Collaborators

  • Lantmannen Research and Development

    collaborator UNKNOWN

  • Good Food Practice, Sweden

    collaborator INDUSTRY

  • Swedish University of Agricultural Sciences

    lead OTHER

Principal Investigators

  • Per Åman, Professor · Swedish University of Agricultural Sciences

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
NONE
Model
CROSSOVER

Eligibility

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

Timeline & Regulatory

Start
2010-03-31
Primary Completion
2010-07-31
Completion
2010-07-31

Countries

  • Sweden

Study Locations

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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 NCT01117363 on ClinicalTrials.gov