Determination of the Effect of Different Types of Isolated Dietary Fiber on ad Libitum Food Intake in Healthy Human Subjects
| Registry | NCT00904124 |
|---|---|
| Status | Completed |
| Phase | Not applicable |
| Study type | Interventional; randomized, crossover, masking: single, basic science |
| Enrollment | 123 (Actual) |
| Sponsor | Wageningen University (Other) |
| Conditions | Healthy |
| Interventions | cellulose, alginate, guar gum (Dietary supplement) |
| Dates | start 2009-05-01, primary completion 2009-07-01, completion 2010-05-01, first posted 2009-05-19, last updated 2010-05-11 |
| Locations | 1 site in Netherlands |
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All trials for Healthy All trials of cellulose, alginate, guar gum
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.
| Arm | Type | Interventions | Description |
|---|---|---|---|
| Control | Placebo comparator | Dietary Supplement: cellulose, alginate, guar gum | No regular flour replaced |
| 5% Cellulose | Experimental | Dietary Supplement: cellulose, alginate, guar gum | 5% regular flour is replaced by cellulose |
| 2.5% Alginate | Experimental | Dietary Supplement: cellulose, alginate, guar gum | 2.5% regular flour is replaced by Alginate |
| 5% Alginate | Experimental | Dietary Supplement: cellulose, alginate, guar gum | 5% regular flour is replaced by Alginate |
| 2.5% Guar gum | Experimental | Dietary Supplement: cellulose, alginate, guar gum | 2.5% regular flour is replaced by Guar gum |
| 1.25% Guar gum | Experimental | Dietary Supplement: cellulose, alginate, guar gum | 1.25% regular flour is replaced by Guar gum |
Sex: All, ages: 18 Years to 50 Years, accepts healthy volunteers
Inclusion Criteria: * Age: 18-50 years * 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 * Restrained eater * Hypersensitivity for gluten or other ingredients of chocolate cookies * Hypersensitivity for one of the fibers
| Facility | City | Country | Status |
|---|---|---|---|
| Wageningen University | Wageningen | Netherlands |