Chewy Satiety - the Interplay Between Food Structure, Oral Processing and Satiety

This study examines if there are differences in satiety responses between structurally different wholegrain rye products.

Study Overview

• Status: Completed
• Conditions: Subjective Appetite and Satiety
• Intervention / Treatment: Other: Rye products with varying structures

Detailed Description

The study consists of a satiety trial and mastication trial. The satiety trial consists of five study visits. Five cereal products with berry soup are presented in random order for each subject serving one of them in each study visit (crossover study design). Each meal consists of rye product or wheat bread providing 190 kcal of energy and of 3 dl berry soup (3 dl) providing 140 kcal of energy. The participants are instructed to evaluate their satiety and related sensations before eating the test food, right after eating and then every 30 min until 210 min after breakfast consumption. The evaluated sensations are hunger, fullness, satiety, desire to eat and prospective food consumption ("How much would you be able to eat right now?"), "thirstiness", "mood", "vigourosness" and "pleasantness"."Pleasantness" will be evaluated only right after eating the test food.

Cereal food samples with 3-digit number codes will be offered to each participant in a random order in mastication trial. The study products are rye products with varying structures. First the participant is asked to evaluate the expected satiety of the product (How filling would you expect this portion to be on a scale from 0 (=not full at all) to 10 (=extremely full)). Secondly the same food will be served to the participant in three portions and the participant will be asked to masticate each portion until she considers it to be ready for swallowing. Instead of swallowing the bolus will be expectorated to a plastic container which is kept on ice. The mastication process is characterized by measuring electrical activity of facial muscles by electromyography (EMG). The mastication process will be video-recorded to support data handling.

• Study Type: Interventional
• Enrollment (Actual): 20
• Phase: Not Applicable

Contacts and Locations

Study Locations

• Finland
  • Espoo, Finland
    • Aalto University

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: 20 years to 40 years (Adult)
• Accepts Healthy Volunteers: No
• Genders Eligible for Study: Female

Description

Inclusion Criteria:

• BMI 18.5-25 kg/m2
• Habit of eating breakfast

Exclusion Criteria:

• Significant changes in body weight (+ or - 4 kg) during the previous year
• Smoking
• Pregnant or lactating
• Missing teeth (except 3rd molars)
• Acute temporomandibular disorders (TMD)
• Dietary restrictions possibly affecting the study (celiac disease, allergies or aversions to cereal foods/high carbohydrate foods)
• Abnormal eating behaviour (according to EDDS (Eating Disorder Diagnostic Scale))

Study Plan

How is the study designed?

Design Details

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

Number of Arms

5

Arms and Interventions

Participant Group / Arm	Intervention / Treatment
Active Comparator: Extruded wholegrain rye flakes; Rye products with varying structures	Other: Rye products with varying structures; The satiating effect of rye products with various structures will be studied
Active Comparator: Extruded wholegrain rye puffs; Rye products with varying structures	Other: Rye products with varying structures; The satiating effect of rye products with various structures will be studied
Active Comparator: Fresh wholegrain rye bread; Rye products with varying structures	Other: Rye products with varying structures; The satiating effect of rye products with various structures will be studied
Active Comparator: Wholegrain rye beverage; Rye products with varying structures	Other: Rye products with varying structures; The satiating effect of rye products with various structures will be studied
Active Comparator: Fresh wheat bread; Rye products with varying structures	Other: Rye products with varying structures; The satiating effect of rye products with various structures will be studied

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Time Frame
Postprandial satiety, assessed using 10 cm visual analogue scale (0=not at all, 10=Extremely)	In every 30 min until 210 min after consumption

Collaborators and Investigators

• Sponsor: VTT Technical Research Centre of Finland
• Collaborators: University of Eastern Finland

Study record dates

Study Major Dates

• Study Start: October 1, 2015
• Primary Completion (Actual): December 1, 2015
• Study Completion (Actual): December 1, 2015

Study Registration Dates

• First Submitted: September 17, 2015
• First Submitted That Met QC Criteria: September 17, 2015
• First Posted (Estimate): September 18, 2015

Study Record Updates

• Last Update Posted (Estimate): November 28, 2016
• Last Update Submitted That Met QC Criteria: November 24, 2016
• Last Verified: December 1, 2015

More Information

Terms related to this study

• Keywords: Satiety, appetite, wholegrain rye
• Other Study ID Numbers: Chewy