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High Fiber Rye Foods for Weight and Body Fat Reduction

NCT03097237 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 242

Last updated 2019-01-08

No results posted yet for this study

Summary

The overall aim of this study is to investigate whether a diet rich in rye fiber from wholegrain rye, compared to refined wheat, as part of a hypocaloric diet leads to larger weight loss and lower body fat content after 12 weeks of intervention. Furthermore the study will investigate the effect on appetite as a potential underlying mechanism for differences in weight loss and body fat reduction.

Conditions

Interventions

OTHER

Wholegrain rye

Cereal products based on wholegrain rye

OTHER

Refined wheat

Cereal products based on refined wheat

Sponsors & Collaborators

  • Swedish University of Agricultural Sciences

    lead OTHER

Principal Investigators

  • Rikard Landberg, Dr · Chalmers University of Technology

Study Design

Allocation
RANDOMIZED
Purpose
TREATMENT
Masking
SINGLE
Model
PARALLEL

Eligibility

Min Age
30 Years
Max Age
70 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2016-09-30
Primary Completion
2018-12-31
Completion
2018-12-31

Countries

  • Sweden

Study Locations

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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 NCT03097237 on ClinicalTrials.gov