Effect of Resistant Wheat Starch on Subjective Appetite and Food Intake in Healthy Adults

Iowa State University31 enrolled

Overview

A randomized, single-blind, cross-over study was conducted to determine the effect of replacing standard wheat flour (SWF) with resistant wheat starch (RWS) on markers of appetite and food intake in healthy adults.

Study Type

INTERVENTIONAL

Allocation

RANDOMIZED

Masking

SINGLE

Enrollment

Conditions

Feeding Behavior

Interventions

Resistant Starch Type 4DIETARY_SUPPLEMENT

single dose 26g fiber given at the breakfast meal

Eligibility

Sex: ALLMin age: 18 YearsMax age: 35 YearsHealthy volunteers:

Medical Language ↔ Plain English

Inclusion Criteria: * BMI 18.5-29.9 kg/m2 * Regular breakfast consumers (\>5 days/week) Exclusion Criteria: * not weight stable (?3 kg weight change in previous 3 months) * use/used tobacco products * presence of acute or chronic illness * restrained eater (\>13 on the restraint section of the three-factor eating questionnaire)

Outcomes

Primary Outcomes

Caloric intake

calories consumed at post-treatment lunch meal and total calories consumed on the treatment day

Time frame: Single Day

Secondary Outcomes

Visual analogue scale measures of subjective appetite

0-100mm scale to assess hunger, fullness, thirst, desire to eat and prospective consumption

Time frame: Single Day

Serum concentrations of biomarkers of appetite

CCK, ghrelin, PYY3-36 and GLP-1

Time frame: 150 minutes

Plasma concentrations of biomarkers of glycemic response

Glucose, Insulin, GLP-1

Time frame: 150 minutes

Data from ClinicalTrials.gov

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