The Effect of Different Types of Dietary Fiber on Satiation
Determination of the Effect of Different Types of Isolated Dietary Fiber on ad Libitum Food Intake in Healthy Human Subjects
Study Overview
Status
Status
Conditions
Conditions
Intervention / Treatment
Intervention / Treatment
Study Type
Study Type
Enrollment (Actual)
Enrollment
Phase
Phase
- Not Applicable
Contacts and Locations
Study Locations
-
-
-
Wageningen, Netherlands, 6703 HD
- Wageningen University
-
-
Participation Criteria
Eligibility Criteria
Eligibility Criteria
Ages Eligible for Study
Accepts Healthy Volunteers
Genders Eligible for Study
Description
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
Study Plan
How is the study designed?
Design Details
- Primary Purpose: BASIC_SCIENCE
- Allocation: RANDOMIZED
- Interventional Model: CROSSOVER
- Masking: SINGLE
Number of Arms
Arms and Interventions
Participant Group / ArmParticipant Group / Arm |
Intervention / TreatmentIntervention / Treatment |
|---|---|
|
PLACEBO_COMPARATOR: Control
No regular flour replaced
|
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.
|
|
EXPERIMENTAL: 5% Cellulose
5% regular flour is replaced by cellulose
|
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.
|
|
EXPERIMENTAL: 2.5% Alginate
2.5% regular flour is replaced by Alginate
|
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.
|
|
EXPERIMENTAL: 5% Alginate
5% regular flour is replaced by Alginate
|
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.
|
|
EXPERIMENTAL: 2.5% Guar gum
2.5% regular flour is replaced by Guar gum
|
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.
|
|
EXPERIMENTAL: 1.25% Guar gum
1.25% regular flour is replaced by Guar gum
|
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.
|
What is the study measuring?
Primary Outcome Measures
Primary Outcome Measures
Outcome Measure |
Time Frame |
|---|---|
|
Ad libitum intake
Time Frame: 1 hour and 2 hours
|
1 hour and 2 hours
|
Secondary Outcome Measures
Secondary Outcome Measures
Outcome Measure |
Time Frame |
|---|---|
|
eating rate
Time Frame: 1 hour and 2 hours
|
1 hour and 2 hours
|
Collaborators and Investigators
Sponsor
Sponsor
Investigators
Investigators
- Principal Investigator: Edith Feskens, Dr, Wageningen University
Publications and helpful links
Study record dates
Study Major Dates
Study Start
Study Start
Primary Completion (ACTUAL)
Primary Completion
Study Completion (ACTUAL)
Study Completion
Study Registration Dates
First Submitted
First Submitted
First Submitted That Met QC Criteria
First Submitted That Met QC Criteria
First Posted (ESTIMATE)
First Posted
Study Record Updates
Last Update Posted (ESTIMATE)
Last Update Posted
Last Update Submitted That Met QC Criteria
Last Update Submitted That Met QC Criteria
Last Verified
Last Verified
More Information
Terms related to this study
Other Study ID Numbers
Other Study ID Numbers
- 0902-face
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