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Satiety Effects of the Combination of Egg and Whole Grains

NCT02272153 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 48

Last updated 2015-01-15

No results posted yet for this study

Summary

The satiety effects of the combination of protein and fiber within egg and whole grain breakfast meals. High protein with low and high-fiber is hypothesized to be more satiating than low protein, low fiber.

Conditions

  • Food Selection

Interventions

OTHER

Egg refined grain

OTHER

Egg Whole Grain

OTHER

Cereal Refined grain

Sponsors & Collaborators

Principal Investigators

  • Joanne L Slavin, PhD · University of Minnesota

Study Design

Allocation
RANDOMIZED
Masking
SINGLE
Model
SINGLE_GROUP

Eligibility

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

Timeline & Regulatory

Start
2014-02-28
Primary Completion
2014-12-31
Completion
2014-12-31

Countries

  • United States

Study Locations

More Related Trials

Entities

Companies

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 NCT02272153 on ClinicalTrials.gov