The Effects of Rye Crisp Bread on Appetite and Metabolic Function
NCT02011217 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 25
Last updated 2013-12-13
Summary
The aim of this study is to contribute to a better understanding of how dietary fibre in rye affects appetite and metabolic processes. We will evaluate how the intake of rye crisp breads affects appetite, insulin secretion and glucose levels in the blood in healthy humans. We will also investigate microstructural properties of the crisp breads with microscopy, as well as to characterize the food products with respect to the content of dietary fibre and certain bioactive compounds. The aim is also to try to elucidate how observed effects on appetite are related to changes in insulin and glucose levels, appetite related hormonal signals and microstructural properties to verify findings from previous studies.
Conditions
- Appetite Regulation
Interventions
- OTHER
-
Rye crisp bread A
In a randomized cross-over design each subject receive one of three iso-caloric breakfasts on three different occasions, separated by 1 week wash-out period.
- OTHER
-
Rye crisp bread B
In a randomized cross-over design each subject receive one of three iso-caloric breakfasts on three different occasions, separated by 1 week wash-out period.
- OTHER
-
Wheat crisp bread C
In a randomized cross-over design each subject receive one of three iso-caloric breakfasts on three different occasions, separated by 1 week wash-out period.
Sponsors & Collaborators
-
Uppsala University
collaborator OTHER -
Swedish University of Agricultural Sciences
lead OTHER
Principal Investigators
-
Rikard K Landberg, Ass. Prof. · Swedish University of Agricultural Sciences
Study Design
- Allocation
- RANDOMIZED
- Purpose
- BASIC_SCIENCE
- Masking
- SINGLE
- Model
- CROSSOVER
Eligibility
- Min Age
- 18 Years
- Max Age
- 70 Years
- Sex
- ALL
- Healthy Volunteers
- Yes
Timeline & Regulatory
- Start
- 2013-08-31
- Primary Completion
- 2013-09-30
- Completion
- 2013-09-30
Countries
- Sweden
Study Locations
More Related Trials
-
Effect of Three Weeks Consumption of Rye Porridge Breakfast
NCT01117363 ·Status: UNKNOWN ·Phase: NA
-
Effects of Lignan-rich Diet on Cardiometabolic Risk Factors
NCT02987595 ·Status: COMPLETED ·Phase: NA
-
Effects of Barley Based Food Products on Metabolism and Gut Microflora
NCT02427555 ·Status: COMPLETED ·Phase: NA
-
Barley Bread and Metabolic Disease
NCT02867215 ·Status: COMPLETED ·Phase: NA
-
Influence of Dietary Fiber-rich Meals on Gene Expression and Postprandial Glucose and Lipid Response
NCT01005342 ·Status: COMPLETED ·Phase: NA
-
Impact of Whole Grain Rye Bread on Health
NCT06333717 ·Status: COMPLETED ·Phase: NA
-
High Fiber Rye Foods for Body Weight and Body Fat Reduction
NCT04203758 ·Status: COMPLETED ·Phase: NA
-
Determining the Potential of Wholegrain Wheat and Rye to Improve Gut HealTh
NCT02358122 ·Status: UNKNOWN ·Phase: NA
-
Effect of Oat Compounds on Postprandial Glucose Response
NCT05177172 ·Status: COMPLETED ·Phase: NA
-
Effects of Legumes on Glucose Regulation
NCT01706042 ·Status: COMPLETED ·Phase: NA
-
Barley and Rice Mixture Effects on Blood Glucose
NCT03387345 ·Status: COMPLETED ·Phase: NA
-
Effects of Whole Grain on Weight Maintenance
NCT01239147 ·Status: COMPLETED ·Phase: PHASE3
-
Barley Beta-glucan, Glycemic Control, and Appetite
NCT06146322 ·Status: COMPLETED ·Phase: NA
-
OAT-GUT-BRAIN: Effects of Oats and Rice on Comprehensive Health of Metabolically Challenged Individuals
NCT05526092 ·Status: ACTIVE_NOT_RECRUITING ·Phase: NA
-
Health Effects of Grain Foods in Adults
NCT06339879 ·Status: RECRUITING ·Phase: NA
-
Intervention With Lupin Protein-enriched Foods in Hypercholesterolemic Subjects
NCT01598649 ·Status: COMPLETED ·Phase: NA
-
Effects of Barley and Oat Breads on Appetite
NCT04749498 ·Status: COMPLETED ·Phase: NA
-
Influence of Rapeseed Proteins on the Postprandial Metabolic Response
NCT03620812 ·Status: COMPLETED ·Phase: NA
-
Effect of Barley Supplemented Wheat Bread on Markers of Cardiovascular and Renal Health
NCT05312788 ·Status: COMPLETED ·Phase: NA
-
Effects of Fermented Rye Bran Products on Helicobacter Pylori (HP) Infection and Metabolic Risk Factors
NCT03103386 ·Status: UNKNOWN ·Phase: NA
-
Effects of Plant-based Polar Lipids on Acute and Second Meal Glucose Tolerance and Appetite Sensations
NCT05844085 ·Status: COMPLETED ·Phase: NA
-
Effects of Beta-glucan From Barley and Oats on Glucose and Lipid Metabolism, and Satiety
NCT03648112 ·Status: COMPLETED ·Phase: NA
-
Grain Fibre and Gut Health
NCT03550365 ·Status: COMPLETED ·Phase: NA
-
Health Effects of Oat and Oat Polar Lipids in Human
NCT05139355 ·Status: COMPLETED ·Phase: NA
-
Health Effects of Oat and Oat Bioactive in Human
NCT04542265 ·Status: COMPLETED ·Phase: NA