NCT01042418

Appetite Profile After Intake of Rye Breakfast Meal

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 50 (actual)
• Sponsor: Swedish University of Agricultural Sciences · Academic / Other
• Sex: All
• Age: 20 Years – 60 Years
• Healthy volunteers: Accepted

Summary

Food structure influence metabolic response including appetite. Whole grain foods include a wide range of products; cracked or cut kernels, rolled flakes or milled to flour and used in foods such as breads, breakfast cereals and pasta.

Detailed description

The aim of the present study was to investigate if rye grain structure influence perceived appetite. A comparison of whole rye kernels and milled rye kernels were done in two study parts. In the first part the rye was served as porridge breakfasts and in the second one milled and whole kernels were included into bread breakfasts. In order to observe potential effects that would arise when the remains of the meal reaches the colon, the period of measurement was set to 8 h after intake of iso-caloric rye bread and rye porridge breakfasts. A randomized, crossover design was used to compare the effects of iso-caloric breakfast meals on subjective appetite during 8 h after consumption.

Conditions

• Obesity Prevention

Interventions

Type	Name	Description
OTHER	Effect of breakfasts with whole vs milled rye kernels on appetite	Iso-caloric portions of the three breakfast foods along with identical additional foods are tested in a cross over design

Timeline

• Start date: 2008-10-01
• Primary completion: 2009-06-01
• Completion: 2009-08-01
• First posted: 2010-01-05
• Last updated: 2010-01-05