The Effect of Different Types of Dietary Fiber on Satiation

Study Overview
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Brief Summary
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It has been suggested that dietary fibers can affect food intake and satiation. Satiation, or meal termination, can be induced by sensory properties and energy density of fiber-rich food products, but also by the chemical/physical/rheological behavior of the fibers in the stomach and/or intestine. It is not clear which properties are the key regulators of satiation by fiber sources. There are many types of dietary fiber, which have diverse sensory and chemical properties, thus these might have different effects on satiation.

Official Title
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Determination of the Effect of Different Types of Isolated Dietary Fiber on ad Libitum Food Intake in Healthy Human Subjects

Conditions
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Healthy

Intervention / Treatment
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* Dietary Supplement: cellulose, alginate, guar gum


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: Age: 18-50 years BMI: 18-25 kg/m2 Healthy: as judged by the participant Exclusion Criteria: Weight loss or weight gain of more than 5 kg during the last 2 months Using an energy restricted diet during the last 2 months Lack of appetite for any (unknown) reason Having problems with chewing and swallowing Having problems with digestion Restrained eater Hypersensitivity for gluten or other ingredients of chocolate cookies Hypersensitivity for one of the fibers

Ages Eligible for Study
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Minimum Age: 18 Years
Maximum Age: 50 Years

Sexes Eligible for Study
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All

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 |
| --- | --- |
| Placebo Comparator: Control<br>No regular flour replaced | Dietary Supplement: cellulose, alginate, guar gum<br>* 6 different food products are developed with different dosages of dietary fiber. Regular flour is replaced by dietary fiber, dosages are described in the 'arms'section.<br>|
| Experimental: 5% Cellulose<br>5% regular flour is replaced by cellulose | Dietary Supplement: cellulose, alginate, guar gum<br>* 6 different food products are developed with different dosages of dietary fiber. Regular flour is replaced by dietary fiber, dosages are described in the 'arms'section.<br>|
| Experimental: 2.5% Alginate<br>2.5% regular flour is replaced by Alginate | Dietary Supplement: cellulose, alginate, guar gum<br>* 6 different food products are developed with different dosages of dietary fiber. Regular flour is replaced by dietary fiber, dosages are described in the 'arms'section.<br>|
| Experimental: 5% Alginate<br>5% regular flour is replaced by Alginate | Dietary Supplement: cellulose, alginate, guar gum<br>* 6 different food products are developed with different dosages of dietary fiber. Regular flour is replaced by dietary fiber, dosages are described in the 'arms'section.<br>|
| Experimental: 2.5% Guar gum<br>2.5% regular flour is replaced by Guar gum | Dietary Supplement: cellulose, alginate, guar gum<br>* 6 different food products are developed with different dosages of dietary fiber. Regular flour is replaced by dietary fiber, dosages are described in the 'arms'section.<br>|
| Experimental: 1.25% Guar gum<br>1.25% regular flour is replaced by Guar gum | Dietary Supplement: cellulose, alginate, guar gum<br>* 6 different food products are developed with different dosages of dietary fiber. Regular flour is replaced by dietary fiber, dosages are described in the 'arms'section.<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Ad libitum intake |  | 1 hour and 2 hours | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| eating rate |  | 1 hour and 2 hours | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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Dietary fiber, guar gum, alginate, cellulose, food intake, eating behaviour