To determine the effect of different types of isolated dietary fiber on ad libitum food intake in healthy human subjects.
ID
Source
Brief title
Condition
- Other condition
Synonym
Health condition
verzadiging
Research involving
Sponsors and support
Intervention
Outcome measures
Primary outcome
The difference in the ad libitum intake of the different test products.
Secondary outcome
To study the eating rate of the testing products.
To study a difference in palatability of the testing products.
To study a difference in satiety parameters between the testing products.
To study a difference in cognitive awareness after eating the testing products.
Background summary
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 objective
To determine the effect of different types of isolated dietary fiber on ad
libitum food intake in healthy human subjects.
Study design
Six test foods with different types and amounts of dietary fiber will be
offered ad libitum in a randomized crossover trial. To mimic a real life
setting, the foods will be offered in randomized order to each subject during
six separate test days in a cinema-setting.
Intervention
Per test session, subjects will receive a surplus of the test food, which they
consume until pleasantly satisfied. Before ad libitum consumption, subjects*
individual satiety state will be standardized by means of a preload. The test
foods are cookies and will be baked by a local bakery. The cookies will have
equal ingredient composition, except for the added fibers, and the cookies will
be equal in palatability.
Study burden and risks
The intervention is non-therapeutic to the participant. The risk associated
with participation is negligible and the burden can be considered as low.
Subjects have to come to the research centre once for a screening visit during
which several questionnaires are filled out and anthropometrics are measured.
Next, subjects have to come to the cinema 6 times, during which they have to
fill out several questionnaires and have to consume a test food until
pleasantly satisfied. All ingredients of the cookies, including the isolated
fibers are suitable for human consumption.
Bomenweg 4
6703 HD Wageningen
Nederland
Bomenweg 4
6703 HD Wageningen
Nederland
Listed location countries
Age
Inclusion criteria
Age: 18-50 year
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 (irritable bowel syndrome)
Restrained eater
Hypersensitivity for gluten or other ingredients of chocolate cookies
Hypersensitivity for one of the fibers
Design
Recruitment
Followed up by the following (possibly more current) registration
No registrations found.
Other (possibly less up-to-date) registrations in this register
No registrations found.
In other registers
| Register | ID |
|---|---|
| CCMO | NL26703.081.09 |