The Effect of Different Types of Dietary Fiber on Satiation

May 10, 2010 updated by: Wageningen University

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

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.

Study Overview

Status

Completed

Conditions

Study Type

Interventional

Enrollment (Actual)

123

Phase

  • Not Applicable

Contacts and Locations

This section provides the contact details for those conducting the study, and information on where this study is being conducted.

Study Locations

      • Wageningen, Netherlands, 6703 HD
        • Wageningen University

Participation Criteria

Researchers look for people who fit a certain description, called eligibility criteria. Some examples of these criteria are a person's general health condition or prior treatments.

Eligibility Criteria

Ages Eligible for Study

18 years to 50 years (ADULT)

Accepts Healthy Volunteers

Yes

Genders Eligible for Study

All

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

This section provides details of the study plan, including how the study is designed and what the study is measuring.

How is the study designed?

Design Details

  • Primary Purpose: BASIC_SCIENCE
  • Allocation: RANDOMIZED
  • Interventional Model: CROSSOVER
  • Masking: SINGLE

Arms and Interventions

Participant Group / Arm
Intervention / 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

Outcome Measure
Time Frame
Ad libitum intake
Time Frame: 1 hour and 2 hours
1 hour and 2 hours

Secondary Outcome Measures

Outcome Measure
Time Frame
eating rate
Time Frame: 1 hour and 2 hours
1 hour and 2 hours

Collaborators and Investigators

This is where you will find people and organizations involved with this study.

Investigators

  • Principal Investigator: Edith Feskens, Dr, Wageningen University

Publications and helpful links

The person responsible for entering information about the study voluntarily provides these publications. These may be about anything related to the study.

Study record dates

These dates track the progress of study record and summary results submissions to ClinicalTrials.gov. Study records and reported results are reviewed by the National Library of Medicine (NLM) to make sure they meet specific quality control standards before being posted on the public website.

Study Major Dates

Study Start

May 1, 2009

Primary Completion (ACTUAL)

July 1, 2009

Study Completion (ACTUAL)

May 1, 2010

Study Registration Dates

First Submitted

May 17, 2009

First Submitted That Met QC Criteria

May 18, 2009

First Posted (ESTIMATE)

May 19, 2009

Study Record Updates

Last Update Posted (ESTIMATE)

May 11, 2010

Last Update Submitted That Met QC Criteria

May 10, 2010

Last Verified

May 1, 2010

More Information

Terms related to this study

Other Study ID Numbers

  • 0902-face

This information was retrieved directly from the website clinicaltrials.gov without any changes. If you have any requests to change, remove or update your study details, please contact register@clinicaltrials.gov. As soon as a change is implemented on clinicaltrials.gov, this will be updated automatically on our website as well.

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