Chewy Satiety - the Interplay Between Food Structure, Oral Processing and Satiety

Study Overview
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Brief Summary
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This study examines if there are differences in satiety responses between structurally different wholegrain rye products.

Detailed Description
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The study consists of a satiety trial and mastication trial. The satiety trial consists of five study visits. Five cereal products with berry soup are presented in random order for each subject serving one of them in each study visit (crossover study design). Each meal consists of rye product or wheat bread providing 190 kcal of energy and of 3 dl berry soup (3 dl) providing 140 kcal of energy. The participants are instructed to evaluate their satiety and related sensations before eating the test food, right after eating and then every 30 min until 210 min after breakfast consumption. The evaluated sensations are hunger, fullness, satiety, desire to eat and prospective food consumption (How much would you be able to eat right now?), thirstiness, mood, vigourosness and pleasantness.Pleasantness will be evaluated only right after eating the test food. Cereal food samples with 3-digit number codes will be offered to each participant in a random order in mastication trial. The study products are rye products with varying structures. First the participant is asked to evaluate the expected satiety of the product (How filling would you expect this portion to be on a scale from 0 (=not full at all) to 10 (=extremely full)). Secondly the same food will be served to the participant in three portions and the participant will be asked to masticate each portion until she considers it to be ready for swallowing. Instead of swallowing the bolus will be expectorated to a plastic container which is kept on ice. The mastication process is characterized by measuring electrical activity of facial muscles by electromyography (EMG). The mastication process will be video-recorded to support data handling.

Official Title
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Chewy Satiety - the Interplay Between Food Structure, Oral Processing and Satiety

Conditions
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Subjective Appetite and Satiety

Intervention / Treatment
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* Other: Rye products with varying structures


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: BMI 18.5-25 kg/m2 Habit of eating breakfast Exclusion Criteria: Significant changes in body weight (+ or - 4 kg) during the previous year Smoking Pregnant or lactating Missing teeth (except 3rd molars) Acute temporomandibular disorders (TMD) Dietary restrictions possibly affecting the study (celiac disease, allergies or aversions to cereal foods/high carbohydrate foods) Abnormal eating behaviour (according to EDDS (Eating Disorder Diagnostic Scale))

Ages Eligible for Study
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Minimum Age: 20 Years
Maximum Age: 40 Years

Sexes Eligible for Study
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Female

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Design Details

Primary Purpose: Basic Science
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Single


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Active Comparator: Extruded wholegrain rye flakes<br>Rye products with varying structures | Other: Rye products with varying structures<br>* The satiating effect of rye products with various structures will be studied<br>|
| Active Comparator: Extruded wholegrain rye puffs<br>Rye products with varying structures | Other: Rye products with varying structures<br>* The satiating effect of rye products with various structures will be studied<br>|
| Active Comparator: Fresh wholegrain rye bread<br>Rye products with varying structures | Other: Rye products with varying structures<br>* The satiating effect of rye products with various structures will be studied<br>|
| Active Comparator: Wholegrain rye beverage<br>Rye products with varying structures | Other: Rye products with varying structures<br>* The satiating effect of rye products with various structures will be studied<br>|
| Active Comparator: Fresh wheat bread<br>Rye products with varying structures | Other: Rye products with varying structures<br>* The satiating effect of rye products with various structures will be studied<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Postprandial satiety, assessed using 10 cm visual analogue scale (0=not at all, 10=Extremely) |  | In every 30 min until 210 min after consumption | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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Satiety, appetite, wholegrain rye