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Effect of Sourdough Breads Consumption on Postprandial Responses, Satiety and Food Intake at Subsequent Meal

NCT04788069 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 43

Last updated 2024-05-14

No results posted yet for this study

Summary

During this project the effect of different types of sourdough breads consumption on satiety, energy intake at subsequent meal and postprandial metabolic responses, will be investigated.

Conditions

  • Energy Intake
  • Appetite Regulation

Interventions

DIETARY_SUPPLEMENT

Wholemeal bread

180g wholemeal bread/day + fixed portion at test day

DIETARY_SUPPLEMENT

Sourdough bread

180g sourdough bread/day + fixed portion at test day

DIETARY_SUPPLEMENT

Bread with sourdough

180g bread with sourdough/day + fixed portion at test day

Sponsors & Collaborators

  • KU Leuven

    lead OTHER

Principal Investigators

  • Kristin Verbeke, Prof. · KU Leuven

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
TRIPLE
Model
CROSSOVER

Eligibility

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

Timeline & Regulatory

Start
2021-06-01
Primary Completion
2024-02-05
Completion
2024-02-05

Countries

  • Belgium

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 NCT04788069 on ClinicalTrials.gov