Effect of Three Weeks Consumption of Rye Porridge Breakfast
1 other identifier
interventional
26
1 country
1
Brief Summary
Acute hunger-reducing effects (8h) has been documented for rye porridge breakfast compared with iso-caloric referenced refined wheat reference breakfast. The primary aim of the current study is to investigate whether this effects remains at regular consumption. A secondary aim is to compare the orocecal transit time (OCTT) between the two breakfasts.
Trial Health
Trial Health Score
Automated assessment based on enrollment pace, timeline, and geographic reach
participants targeted
Target at below P25 for not_applicable
Started Mar 2010
Shorter than P25 for not_applicable
1 active site
Health score is calculated from publicly available data and should be used for screening purposes only.
Trial Relationships
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Study Timeline
Key milestones and dates
Study Start
First participant enrolled
March 1, 2010
CompletedFirst Submitted
Initial submission to the registry
May 4, 2010
CompletedFirst Posted
Study publicly available on registry
May 5, 2010
CompletedPrimary Completion
Last participant's last visit for primary outcome
July 1, 2010
CompletedStudy Completion
Last participant's last visit for all outcomes
July 1, 2010
CompletedMay 5, 2010
May 1, 2010
4 months
May 4, 2010
May 4, 2010
Conditions
Keywords
Outcome Measures
Primary Outcomes (1)
Appetite profile
Subjective feelings of appetite (hunger, satiety and desire to eat) were assessed every 30 min, starting just before breakfast at 08:00 and continuing until bedtime. The last recording was made before breakfast on the following day.
24 h
Secondary Outcomes (3)
energy intake
3 days
Orocecal transit time
8 h
Breath hydrogen
8 h
Study Arms (2)
Rye porrige breakfast
EXPERIMENTALRefined wheat reference bread breakfast
ACTIVE COMPARATORInterventions
A breakfast consisting of either active (rye porridge) or control (wheat bread) is given during 2 3-wk intervention periods in a randomized cross-over design. The two dietary intervention periods are separated by a 3-4 wks wash out.
Eligibility Criteria
You may qualify if:
- man or woman aged between 20 and 60 years;
- body mass index (BMI) 18-27 kg/m2;
- habit of consuming breakfast, lunch and dinner every day;
- and willingness to comply with the study procedures.
You may not qualify if:
- intake of medicine likely to affect appetite or food intake;
- any medical condition involving the gastrointestinal tract;
- eating disorder;
- smoking;
- consumption of more than three cups of coffee per day;
- change in body weight more than 10% during three months prior to screening;
- consumption of any restricted diet such as vegan, gluten-free, slimming;
- pregnancy, lactation or wish to become pregnant during the study period;
- any known intolerance towards salazopyrin and similar substances
Contact the study team to confirm eligibility.
Sponsors & Collaborators
- Swedish University of Agricultural Scienceslead
- Lantmannen Research and Developmentcollaborator
- Good Food Practice, Swedencollaborator
Study Sites (1)
Good Food Practice
Uppsala, 75183, Sweden
Related Publications (1)
Isaksson H, Tillander I, Andersson R, Olsson J, Fredriksson H, Webb DL, Aman P. Whole grain rye breakfast - sustained satiety during three weeks of regular consumption. Physiol Behav. 2012 Feb 1;105(3):877-84. doi: 10.1016/j.physbeh.2011.10.023. Epub 2011 Oct 28.
PMID: 22061429DERIVED
MeSH Terms
Interventions
Intervention Hierarchy (Ancestors)
Study Officials
- STUDY DIRECTOR
Per Åman, Professor
Swedish University of Agricultural Sciences
Study Design
- Study Type
- interventional
- Phase
- not applicable
- Allocation
- RANDOMIZED
- Masking
- NONE
- Purpose
- PREVENTION
- Intervention Model
- CROSSOVER
- Sponsor Type
- OTHER
Study Record Dates
First Submitted
May 4, 2010
First Posted
May 5, 2010
Study Start
March 1, 2010
Primary Completion
July 1, 2010
Study Completion
July 1, 2010
Last Updated
May 5, 2010
Record last verified: 2010-05