- ICH GCP
- US Clinical Trials Registry
- Clinical Trial NCT00904124
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
Intervention / Treatment
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.
Sponsor
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.
Clinical Trials on Healthy
-
Prevent Age Resort "Pervaya Liniya"RecruitingHealthy Aging | Healthy Diet | Healthy LifestyleRussian Federation
-
Yale UniversityNot yet recruitingHealth-related Benefits of Introducing Table Olives Into the Diet of Young Adults: Olives For HealthHealthy Diet | Healthy Lifestyle | Healthy Nutrition | CholesterolUnited States
-
Maastricht University Medical CenterCompletedHealthy Volunteers | Healthy Subjects | Healthy AdultsNetherlands
-
University of PennsylvaniaActive, not recruitingHealthy | Healthy AgingUnited States
-
Chalmers University of TechnologyGöteborg UniversityCompletedHealthy | Nutrition, HealthySweden
-
Hasselt UniversityRecruitingHealthy | Healthy AgingBelgium
-
Galera Therapeutics, Inc.Syneos HealthCompleted
-
Galera Therapeutics, Inc.Syneos HealthCompletedHealthy | Healthy VolunteersAustralia
-
University of ManitobaNot yet recruitingHealthy | Healthy Diet
-
King's College LondonUniversity of ReadingCompletedHealthy | Healthy AgingUnited Kingdom
Clinical Trials on cellulose, alginate, guar gum
-
Imperial College LondonCompleted
-
Hospital de Clinicas de Porto AlegreCompletedMetabolic Syndrome | AlbuminuriaBrazil
-
King's CollegeCompletedIron-deficiency | Iron Deficiency Anemia | Iron Deficiency (Without Anemia)United States
-
IRCCS San Raffaele RomaCompleted
-
Arkansas Children's Hospital Research InstituteBaylor College of Medicine; USDA Grand Forks Human Nutrition Research CenterWithdrawn
-
Fu Jen Catholic University HospitalRecruitingMicrobial Colonization | COPD | Respiratory Tract DiseaseTaiwan
-
The University of Hong KongRecruiting
-
University of DundeeChief Scientist Office of the Scottish GovernmentWithdrawn
-
Federal University of Minas GeraisUnknownGastric Emptying | Intestinal Transit TimeBrazil
-
UMC UtrechtCompleted