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Effect of Different Fiber Breakfasts on Appetite and Weight Change in Overweight Subjects

NCT02035150 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 36

Last updated 2014-01-14

No results posted yet for this study

Summary

Regular breakfast consumption may help lower body weight reduce body fatness and improve cardiovascular disease risk factors. However, the best kind of breakfast to consume to achieve these effects is unclear. We hypothesized that a high fiber breakfast would suppress appetite, lower body weight and improve cardiovascular disease risk factors compared with a no-fiber breakfast.

Conditions

Interventions

DIETARY_SUPPLEMENT

Oatmeal

A breakfast consisting of oatmeal

DIETARY_SUPPLEMENT

Frosted Flakes

A breakfast consisting of Frosted Flakes and milk

DIETARY_SUPPLEMENT

No Breakfast

A breakfast consisting of plain water

Sponsors & Collaborators

  • PepsiCo Global R&D

    collaborator INDUSTRY

  • New York Obesity and Nutrition Research Center

    lead OTHER

Principal Investigators

  • Allan Geliebter, PhD · New York Obesity Nutrition Research Center

Study Design

Allocation
RANDOMIZED
Masking
NONE
Model
PARALLEL

Eligibility

Min Age
18 Years
Max Age
65 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
1998-03-31
Primary Completion
2000-02-29
Completion
2002-12-31

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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 NCT02035150 on ClinicalTrials.gov