Status:
COMPLETED
Satiety Effects of the Combination of Egg and Whole Grains
Lead Sponsor:
University of Minnesota
Conditions:
Food Selection
Eligibility:
All Genders
18-64 years
Phase:
NA
Brief Summary
The satiety effects of the combination of protein and fiber within egg and whole grain breakfast meals. High protein with low and high-fiber is hypothesized to be more satiating than low protein, low ...
Detailed Description
Subjects will consume 3 different breakfast meals. Satiety will be measured by visual analogue scales; food intake will be recorded at subsequent meal as well as 24 hour food log; blood glucose respon...
Eligibility Criteria
Inclusion
- healthy,
- non-smoking,
- BMI of 18-27,
- non-dieting,
- typically consumes breakfast/lunch
Exclusion
- distaste for eggs,
- vegetarian,
- current smoker,
- restrained eating habits,
- recent weight change,
- history of significant disease of past medical history,
- pregnant,
- lactating irregular menstrual cycle
Key Trial Info
Start Date :
February 1 2014
Trial Type :
INTERVENTIONAL
Allocation :
ACTUAL
End Date :
December 1 2014
Estimated Enrollment :
48 Patients enrolled
Trial Details
Trial ID
NCT02272153
Start Date
February 1 2014
End Date
December 1 2014
Last Update
January 15 2015
Active Locations (1)
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1
Department of Food Science and Nutrition
Saint Paul, Minnesota, United States, 55108