Effect of Different Fiber Breakfasts on Appetite and Weight Change in Overweight Subjects
The Effect of Ingesting Breakfasts Varying in Fiber on Appetite and Weight Change in Overweight Subjects
1 other identifier
interventional
36
0 countries
N/A
Brief Summary
Regular breakfast consumption may help lower body weight reduce body fatness and improve cardiovascular disease risk factors. However, the best kind of breakfast to consume to achieve these effects is unclear. We hypothesized that a high fiber breakfast would suppress appetite, lower body weight and improve cardiovascular disease risk factors compared with a no-fiber breakfast.
Trial Health
Trial Health Score
Automated assessment based on enrollment pace, timeline, and geographic reach
participants targeted
Target at P25-P50 for not_applicable obesity
Started Mar 1998
Longer than P75 for not_applicable obesity
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, 1998
CompletedPrimary Completion
Last participant's last visit for primary outcome
February 1, 2000
CompletedStudy Completion
Last participant's last visit for all outcomes
December 1, 2002
CompletedFirst Submitted
Initial submission to the registry
January 8, 2014
CompletedFirst Posted
Study publicly available on registry
January 14, 2014
CompletedJanuary 14, 2014
January 1, 2014
1.9 years
January 8, 2014
January 10, 2014
Conditions
Keywords
Outcome Measures
Primary Outcomes (1)
Change in body weight
Body weight will be measured at baseline and following 4-week breakfast intervention
Change in body weight over 4 week intervention
Secondary Outcomes (3)
Subjective appetite
Appetite ratings in response to breakfast will be collected for 3hs on the first day of the study and after 1, 2, 3 and 4 weeks of the intervention
Change in plasma metabolic risk factors
At baseline and following 4-week intervention
Resting Energy Expenditure
Resting energy expenditure will be measured at baseline and following the 4 week intervention
Other Outcomes (1)
Blood pressure
At baseline and following 4-week intervention
Study Arms (3)
Oatmeal Breakfast
EXPERIMENTALParticipants will consume oatmeal breakfast daily for 4 weeks
Frosted Flakes
EXPERIMENTALParticipants will consume a frosted flakes breakfast daily for 4-weeks
No Breakfast
PLACEBO COMPARATORParticipants will consume no breakfast for a 4-week period
Interventions
A breakfast consisting of oatmeal
A breakfast consisting of Frosted Flakes and milk
Eligibility Criteria
You may qualify if:
- BMI \>27kg/m2
- Weight stable (\<5% weight change in past 3 months)
You may not qualify if:
- Smokers
- Regular use of medications
- Currently undertaking a weight-loss or exercise program
- Females who are pregnant or lactating
Contact the study team to confirm eligibility.
Sponsors & Collaborators
- New York Obesity and Nutrition Research Centerlead
- PepsiCo Global R&Dcollaborator
MeSH Terms
Conditions
Condition Hierarchy (Ancestors)
Study Officials
- PRINCIPAL INVESTIGATOR
Allan Geliebter, PhD
New York Obesity Nutrition Research Center
Study Design
- Study Type
- interventional
- Phase
- not applicable
- Allocation
- RANDOMIZED
- Masking
- NONE
- Intervention Model
- PARALLEL
- Sponsor Type
- OTHER
- Responsible Party
- PRINCIPAL INVESTIGATOR
- PI Title
- Research Scientist
Study Record Dates
First Submitted
January 8, 2014
First Posted
January 14, 2014
Study Start
March 1, 1998
Primary Completion
February 1, 2000
Study Completion
December 1, 2002
Last Updated
January 14, 2014
Record last verified: 2014-01