Appetite Profile After Intake of Rye Breakfast Meal

Food structure influence metabolic response including appetite. Whole grain foods include a wide range of products; cracked or cut kernels, rolled flakes or milled to flour and used in foods such as breads, breakfast cereals and pasta.

Study Overview

• Status: Completed
• Conditions: Obesity Prevention
• Intervention / Treatment: Other: Effect of breakfasts with whole vs milled rye kernels on appetite

Detailed Description

The aim of the present study was to investigate if rye grain structure influence perceived appetite. A comparison of whole rye kernels and milled rye kernels were done in two study parts. In the first part the rye was served as porridge breakfasts and in the second one milled and whole kernels were included into bread breakfasts. In order to observe potential effects that would arise when the remains of the meal reaches the colon, the period of measurement was set to 8 h after intake of iso-caloric rye bread and rye porridge breakfasts.

A randomized, crossover design was used to compare the effects of iso-caloric breakfast meals on subjective appetite during 8 h after consumption.

• Study Type: Interventional
• Enrollment (Actual): 50
• Phase: Not Applicable

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: 20 years to 60 years (Adult)
• Accepts Healthy Volunteers: Yes
• Genders Eligible for Study: All

Description

Inclusion Criteria:

• 20 and 60 years;
• body mass index (BMI) 18-27 kg/m2;
• habit of consuming breakfast, lunch and dinner every day
• 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 of body weight 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

Study Plan

How is the study designed?

Design Details

• Primary Purpose: Prevention
• Allocation: Randomized
• Interventional Model: Crossover Assignment
• Masking: Single

Number of Arms

3

Arms and Interventions

Participant Group / Arm	Intervention / Treatment
Experimental: Whole kernel breakfast	Other: Effect of breakfasts with whole vs milled rye kernels on appetite; Iso-caloric portions of the three breakfast foods along with identical additional foods are tested in a cross over design
Placebo Comparator: Wheat reference breakfast	Other: Effect of breakfasts with whole vs milled rye kernels on appetite; Iso-caloric portions of the three breakfast foods along with identical additional foods are tested in a cross over design
Active Comparator: Milled kernel breakfast	Other: Effect of breakfasts with whole vs milled rye kernels on appetite; Iso-caloric portions of the three breakfast foods along with identical additional foods are tested in a cross over design

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Time Frame
Subjective appetite (hunger, satiety, desire to eat)	8 hours

Collaborators and Investigators

• Sponsor: Swedish University of Agricultural Sciences
• Collaborators: Lantmannen Research and Development

Publications and helpful links

General Publications

• Isaksson H, Rakha A, Andersson R, Fredriksson H, Olsson J, Aman P. Rye kernel breakfast increases satiety in the afternoon - an effect of food structure. Nutr J. 2011 Apr 11;10:31. doi: 10.1186/1475-2891-10-31.

Study record dates

Study Major Dates

• Study Start: October 1, 2008
• Primary Completion (Actual): June 1, 2009
• Study Completion (Actual): August 1, 2009

Study Registration Dates

• First Submitted: January 4, 2010
• First Submitted That Met QC Criteria: January 4, 2010
• First Posted (Estimate): January 5, 2010

Study Record Updates

• Last Update Posted (Estimate): January 5, 2010
• Last Update Submitted That Met QC Criteria: January 4, 2010
• Last Verified: January 1, 2010

More Information

Terms related to this study

• Keywords: satiety; rye; grain structure
• Other Study ID Numbers: RPM537