NCT02272153

Satiety Effects of the Combination of Egg and Whole Grains

The Effects of the Combination of Egg and Whole Grains on Appetite, Blood Glucose Response and Food Intake

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 48 (actual)
• Sponsor: University of Minnesota · Academic / Other
• Sex: All
• Age: 18 Years – 64 Years
• Healthy volunteers: Accepted

Summary

The satiety effects of the combination of protein and fiber within egg and whole grain breakfast meals. High protein with low and high-fiber is hypothesized to be more satiating than low protein, low fiber.

Detailed description

Subjects will consume 3 different breakfast meals. Satiety will be measured by visual analogue scales; food intake will be recorded at subsequent meal as well as 24 hour food log; blood glucose response will be assessed following test meals. Subjects will consume an ad libitum lunch meal 3.5 hours after breakfast meal and food intake will be measured.

Conditions

• Food Selection

Interventions

Type	Name	Description
OTHER	Egg refined grain
OTHER	Egg Whole Grain
OTHER	Cereal Refined grain

Timeline

• Start date: 2014-02-01
• Primary completion: 2014-12-01
• Completion: 2014-12-01
• First posted: 2014-10-22
• Last updated: 2015-01-15

Locations

1 site across 1 country: United States