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Chewy Satiety - the Interplay Between Food Structure, Oral Processing and Satiety

NCT02554162 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 20

Last updated 2016-11-28

No results posted yet for this study

Summary

This study examines if there are differences in satiety responses between structurally different wholegrain rye products.

Conditions

  • Subjective Appetite and Satiety

Interventions

OTHER

Rye products with varying structures

The satiating effect of rye products with various structures will be studied

Sponsors & Collaborators

  • University of Eastern Finland

    collaborator OTHER

  • VTT Technical Research Centre of Finland

    lead OTHER

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
SINGLE
Model
CROSSOVER

Eligibility

Min Age
20 Years
Max Age
40 Years
Sex
FEMALE
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2015-10-31
Primary Completion
2015-12-31
Completion
2015-12-31

Countries

  • Finland

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 NCT02554162 on ClinicalTrials.gov