Satiety Effects of the Combination of Egg and Whole Grains

University of Minnesota48 enrolled

Overview

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 fiber.

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 response will be assessed following test meals. Subjects will consume an ad libitum lunch meal 3.5 hours after breakfast meal and food intake will be measured.

Study Type

INTERVENTIONAL

Allocation

RANDOMIZED

Masking

SINGLE

Enrollment

Conditions

Food Selection

Interventions

Egg refined grainOTHER

Egg Whole GrainOTHER

Cereal Refined grainOTHER

Eligibility

Sex: ALLMin age: 18 YearsMax age: 64 YearsHealthy volunteers:

Medical Language ↔ Plain English

Inclusion Criteria: * healthy, * non-smoking, * BMI of 18-27, * non-dieting, * typically consumes breakfast/lunch Exclusion Criteria: * 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

Locations (1)

Department of Food Science and Nutrition

Saint Paul, Minnesota, United States

Outcomes

Primary Outcomes

Satiety

Measure satiety by visual analog scales (VAS)

Time frame: 210 minutes

Secondary Outcomes

Food intake

ab libitum lunch provided to assess food intake variation between treatments

Time frame: 210 minutes

Blood glucose response

blood glucose response via finger stick following test meals

Time frame: 180 minutes

Data from ClinicalTrials.gov

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