NCT00876785

Effect of Rye Bread Breakfasts on Eight Hour Satiety Ratings

Effect of Rye Bread Breakfasts on Subjective Hunger and Satiety

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 32 (actual)
• Sponsor: Swedish University of Agricultural Sciences · Academic / Other
• Sex: All
• Age: 20 Years – 60 Years
• Healthy volunteers: Accepted

Summary

The aim of the present study was to investigate subjective appetite during 8 hours after intake of iso-caloric rye bread breakfasts varying in dietary fiber composition and content.

Detailed description

Energy-dense foods that require little effort to consume and that are rapidly digested may cause passive over-consumption by failure to provide a feeling of fullness corresponding to the energy content. A diet that is predominantly based on such foods may lead to overweight. It is therefore important to identify properties of foods that facilitate energy balance by creating a high satiety per calorie. A number of studies have confirmed that foods naturally rich in dietary fiber promote the feeling of fullness and reduce hunger in the short term.

Conditions

• Obesity

Interventions

Type	Name	Description
OTHER	Rye bread breakfast	A randomised, within-subject comparison design was used. Appetite (hunger, satiety and desire to eat) was rated regularly from just before breakfast at 08:00 until 16:00. Amount, type and timing of food and drink intake during the study period were standardised.
OTHER	wheat bread based breakfast	Reference wheat bread breakfast

Timeline

• Start date: 2007-09-01
• Primary completion: 2008-03-01
• Completion: 2008-05-01
• First posted: 2009-04-07
• Last updated: 2009-04-14

Locations

1 site across 1 country: Sweden