The Effect of Different Types of Dietary Fiber on Satiation

NCT00904124 | Completed

• 1 other identifier: 0902-face
• Study Type: interventional
• Target: 123
• Locations: 1 country
• Sites: 1

Brief Summary

It has been suggested that dietary fibers can affect food intake and satiation. Satiation, or meal termination, can be induced by sensory properties and energy density of fiber-rich food products, but also by the chemical/physical/rheological behavior of the fibers in the stomach and/or intestine. It is not clear which properties are the key regulators of satiation by fiber sources. There are many types of dietary fiber, which have diverse sensory and chemical properties, thus these might have different effects on satiation.

Conditions

Healthy

Keywords

Dietary fiber; guar gum; alginate; cellulose; food intake; eating behaviour

Outcome Measures

Primary Outcomes (1)

• Ad libitum intake

  1 hour and 2 hours

Secondary Outcomes (1)

• eating rate

  1 hour and 2 hours

Study Arms (6)

Control

PLACEBO COMPARATOR

No regular flour replaced

Dietary Supplement: cellulose, alginate, guar gum

5% Cellulose

EXPERIMENTAL

5% regular flour is replaced by cellulose

Dietary Supplement: cellulose, alginate, guar gum

2.5% Alginate

EXPERIMENTAL

2.5% regular flour is replaced by Alginate

Dietary Supplement: cellulose, alginate, guar gum

5% Alginate

EXPERIMENTAL

5% regular flour is replaced by Alginate

Dietary Supplement: cellulose, alginate, guar gum

2.5% Guar gum

EXPERIMENTAL

2.5% regular flour is replaced by Guar gum

Dietary Supplement: cellulose, alginate, guar gum

1.25% Guar gum

EXPERIMENTAL

1.25% regular flour is replaced by Guar gum

Dietary Supplement: cellulose, alginate, guar gum

Interventions

cellulose, alginate, guar gum DIETARY_SUPPLEMENT

6 different food products are developed with different dosages of dietary fiber. Regular flour is replaced by dietary fiber, dosages are described in the 'arms'section.

1.25% Guar gum; 2.5% Alginate; 2.5% Guar gum; 5% Alginate; 5% Cellulose; Control

Eligibility Criteria

• Age: 18 Years - 50 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• Age: 18-50 years
• BMI: 18-25 kg/m2
• Healthy: as judged by the participant

You may not qualify if:

• Weight loss or weight gain of more than 5 kg during the last 2 months
• Using an energy restricted diet during the last 2 months
• Lack of appetite for any (unknown) reason
• Having problems with chewing and swallowing
• Having problems with digestion
• Restrained eater
• Hypersensitivity for gluten or other ingredients of chocolate cookies
• Hypersensitivity for one of the fibers

Sponsors & Collaborators

• Wageningen University: lead

Study Sites (1)

Wageningen University

Wageningen, 6703 HD, Netherlands

Location

Related Publications (1)

• Wanders AJ, Jonathan MC, van den Borne JJ, Mars M, Schols HA, Feskens EJ, de Graaf C. The effects of bulking, viscous and gel-forming dietary fibres on satiation. Br J Nutr. 2013 Apr 14;109(7):1330-7. doi: 10.1017/S0007114512003145. Epub 2012 Jul 31.

  PMID: 22850326 DERIVED

MeSH Terms

Conditions

Feeding Behavior

Interventions

Cellulose; Alginates; guar gum

Condition Hierarchy (Ancestors)

Behavior, Animal; Behavior

Intervention Hierarchy (Ancestors)

Glucans; Biopolymers; Polymers; Macromolecular Substances; Polysaccharides; Carbohydrates; Biomedical and Dental Materials; Manufactured Materials; Technology, Industry, and Agriculture

Study Officials

• Edith Feskens, Dr

  Wageningen University

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: SINGLE
• Who Masked: PARTICIPANT
• Purpose: BASIC SCIENCE
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER

Study Record Dates

• First Submitted: May 17, 2009
• First Posted: May 19, 2009
• Study Start: May 1, 2009
• Primary Completion: July 1, 2009
• Study Completion: May 1, 2010
• Last Updated: May 11, 2010

Record last verified: 2010-05

Locations

NL (1)