Dietary Carbohydrate Consumption at Breakfast on Food Intake, Glycemic Response, and Subjective Appetite
The Effect of Carbohydrate-Containing Foods at Breakfast on Food Intake, Glycemic Response, and Subjective Appetite in Normal Weight and Overweight/Obese Children
1 other identifier
interventional
22
1 country
1
Brief Summary
The purpose of this study is to determine the effect of carbohydrates of familiar breakfast meals on glycemic response, subjective appetite, and food intake in normal weight (NW) and overweight or obese (OW/OB) children.
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 Oct 2016
1 active site
Health score is calculated from publicly available data and should be used for screening purposes only.
Trial Relationships
Click on a node to explore related trials.
Study Timeline
Key milestones and dates
Study Start
First participant enrolled
October 1, 2016
CompletedFirst Submitted
Initial submission to the registry
February 3, 2017
CompletedFirst Posted
Study publicly available on registry
February 7, 2017
CompletedPrimary Completion
Last participant's last visit for primary outcome
June 1, 2017
CompletedStudy Completion
Last participant's last visit for all outcomes
September 1, 2017
CompletedJuly 23, 2018
July 1, 2018
8 months
February 3, 2017
July 19, 2018
Conditions
Keywords
Outcome Measures
Primary Outcomes (1)
Short-term food intake (kcal)
Participants will consume an ad libitum lunch 3 hours post breakfast consumption.
3 hours after breakfast
Secondary Outcomes (3)
Subjective appetite
Baseline, at 15 or 60 minutes intervals for 3 hours
Blood glucose
Baseline, 30, 60, 120 and 180 minutes after breakfast
Rest of day food record
8-12 hours
Study Arms (5)
Mashed potatoes
EXPERIMENTALEggs with a side of mashed potatoes
French fries
EXPERIMENTALEggs with a side of French fries
Beans
EXPERIMENTALEggs with a side of beans
Traditional breakfast
EXPERIMENTALCereal, milk, toast and jam
Breakfast skipping
EXPERIMENTALNo breakfast
Interventions
Isocaloric (450 kcal) breakfast treatments of eggs with a side of mashed potatoes
Isocaloric (450 kcal) control breakfast treatments of cereal, milk, toast and jam
Isocaloric (450 kcal) breakfast treatments of eggs with a side of French fries
Eligibility Criteria
You may qualify if:
- be between 9 and 14 years of age
- be healthy, and have been born at term
- not be taking any medications
- not have allergies or sensitivities to potatoes, eggs, gluten, dairy, or beans
- NW (between the 5th and 85th BMI percentile for age and gender)
- OW/OB (\>85th BMI percentile for age and gender)
You may not qualify if:
- food sensitivities, allergies, or dietary restrictions
- health, learning, emotional, or behavioural problems
- receiving any medications
Contact the study team to confirm eligibility.
Sponsors & Collaborators
Study Sites (1)
School of Nutrition, Ryerson University
Toronto, Ontario, M5B 2K3, Canada
MeSH Terms
Conditions
Interventions
Condition Hierarchy (Ancestors)
Study Officials
- PRINCIPAL INVESTIGATOR
Nick Bellissimo, PhD
Toronto Metropolitan University
Study Design
- Study Type
- interventional
- Phase
- not applicable
- Allocation
- RANDOMIZED
- Masking
- NONE
- Purpose
- PREVENTION
- Intervention Model
- CROSSOVER
- Sponsor Type
- OTHER
- Responsible Party
- PRINCIPAL INVESTIGATOR
- PI Title
- Associate Professor, School of Nutrition
Study Record Dates
First Submitted
February 3, 2017
First Posted
February 7, 2017
Study Start
October 1, 2016
Primary Completion
June 1, 2017
Study Completion
September 1, 2017
Last Updated
July 23, 2018
Record last verified: 2018-07