Effect of Rye Bread Breakfasts on Eight Hour Satiety Ratings

Study Overview
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Brief Summary
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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
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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.

Official Title
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Effect of Rye Bread Breakfasts on Subjective Hunger and Satiety

Conditions
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Obesity

Intervention / Treatment
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* Other: Rye bread breakfast
* Other: wheat bread based breakfast


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: age between 20 and 60 years body mass index (BMI) 18-27 kg/m2 a habit of consuming breakfast, lunch and dinner everyday fasting plasma glucose 4.0-6.1 mmol/L haemoglobin (Hb) in men 130-170 g/L, in women 120-150 g/L thyroid-stimulating hormone (TSH) 0.3-4.0 mlE/L willingness to comply with the study procedures Exclusion Criteria: intake of medicine likely to affect appetite or food intake any medical condition involving the gastrointestinal tract eating disorder smoking consumption of more than three cups of coffee per day change in body weight of more than 10% three months prior to screening consumption of any restricted diet such as vegan, gluten-free, slimming etc. pregnancy, lactation or wish to become pregnant during the study period

Ages Eligible for Study
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Minimum Age: 20 Years
Maximum Age: 60 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: Prevention
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Single


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Active Comparator: 1<br>Reference wheat bread breakfast | Other: wheat bread based breakfast<br>* Reference wheat bread breakfast<br>|
| Experimental: 2<br>Rye bread breakfast | Other: Rye bread breakfast<br>* 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.<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Subjective satiety, hunger and desire to eat |  | During 8 hours after intake of test meal | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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Rye bread satiety breakfast