The Effects of Rye Crisp Bread on Appetite and Metabolic Function

Overview

The aim of this study is to contribute to a better understanding of how dietary fibre in rye affects appetite and metabolic processes. We will evaluate how the intake of rye crisp breads affects appetite, insulin secretion and glucose levels in the blood in healthy humans. We will also investigate microstructural properties of the crisp breads with microscopy, as well as to characterize the food products with respect to the content of dietary fibre and certain bioactive compounds. The aim is also to try to elucidate how observed effects on appetite are related to changes in insulin and glucose levels, appetite related hormonal signals and microstructural properties to verify findings from previous studies.

Full Title of Study: “The Effects of Rye Crisp Bread on Subjective Appetite and Metabolic Function After Short-term Consumption”

Study Type

  • Study Type: Interventional
  • Study Design
    • Allocation: Randomized
    • Intervention Model: Crossover Assignment
    • Primary Purpose: Basic Science
    • Masking: Single (Participant)
  • Study Primary Completion Date: September 2013

Detailed Description

The short-term effects (up to 4 hours after intake) of rye crisp breads on subjective appetite and metabolism will be evaluated using a randomized cross-over study design. Each participant will consume three different breakfasts consisting of two different rye crisp breads and one wheat crisp bread on three different occasions separated by a 1 week wash-out period. Participants will rate subjective appetite (satiety, hunger and desire to eat) by using a visual analogue scale (VAS) every 30 min during a 4-hour period, starting 30 min before breakfast. Blood samples will be collected before breakfast and at regular intervals throughout the day for analysis of glucose, insulin and hormone levels. Gastric emptying rate will also be evaluated using paracetamol as an indicator. Glucose and hormonal responses will be related to subjective appetite and to differences in composition of the breakfasts.

Interventions

  • Other: Rye crisp bread A
    • In a randomized cross-over design each subject receive one of three iso-caloric breakfasts on three different occasions, separated by 1 week wash-out period.
  • Other: Rye crisp bread B
    • In a randomized cross-over design each subject receive one of three iso-caloric breakfasts on three different occasions, separated by 1 week wash-out period.
  • Other: Wheat crisp bread C
    • In a randomized cross-over design each subject receive one of three iso-caloric breakfasts on three different occasions, separated by 1 week wash-out period.

Arms, Groups and Cohorts

  • Experimental: Rye crisp bread A
  • Experimental: Rye crisp bread B
  • Experimental: Wheat crisp bread C

Clinical Trial Outcome Measures

Primary Measures

  • Subjective Appetite Profiles during 4 hours
    • Time Frame: -30, 0, 30, 60, 90, 120, 150, 180, 210, 240 minutes
    • Subjective feelings of appetite (satiety, hunger and desire to eat) assessed by visual analogue scale (VAS).

Secondary Measures

  • Gastric Emptying Rate during 4 hours
    • Time Frame: -15, 15, 35, 65, 95, 125, 185, 230 minutes
    • Paracetamol (1 g) taken with breakfast. The appearance of paracetamol in the blood is directly related to the rate of gastric emptying.
  • Hormonal Responses during 4 hours
    • Time Frame: -15, 15, 35, 65, 95, 125, 185, 230 minutes
    • Glucagon, glucagon-like peptide-1 (GLP-1), glucose-dependent insulino-tropic polypeptide (GIP), peptide YY (PYY), cholecystokinin (CCK), leptin and ghrelin are measured in plasma samples.
  • Glucose and Insulin Responses during 4 hours
    • Time Frame: -15, 15, 35, 65, 95, 125, 185, 230 minutes
    • Glucose and insulin are measured in plasma samples.

Participating in This Clinical Trial

Inclusion Criteria

  • Habitual breakfast eaters Exclusion Criteria:

  • Pregnancy, lactation or wishing to become pregnant during the study period – Dieting – Weightloss – Eating disorder – Hyperglycemic – Hyperinsulinemic – Thyroid disease – Metabolic issues – Diabetes – Physical or psychological problems with eating – Food intolerance/allergies to foods included in the study – Intolerance/allergy to paracetamol – Heavy smokers – Recent or concurrent participation in a dietary intervention research study

Gender Eligibility: All

Minimum Age: 18 Years

Maximum Age: 70 Years

Are Healthy Volunteers Accepted: Accepts Healthy Volunteers

Investigator Details

  • Lead Sponsor
    • Swedish University of Agricultural Sciences
  • Collaborator
    • Uppsala University
  • Provider of Information About this Clinical Study
    • Principal Investigator: Isabella Lee, PhD student – Swedish University of Agricultural Sciences
  • Overall Official(s)
    • Rikard K Landberg, Ass. Prof., Principal Investigator, Swedish University of Agricultural Sciences

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