Chicory Fiber Effect on Satiety and GI Tolerance

University of Minnesota30 enrolled

Overview

The investigators are comparing 2 fiber treatments to a fiber free treatment for acute satiety and GI response.

The investigators are measuring satiety and GI response after subjects consume 3 acute breakfast meals: 1. fiber-free control; 2. chicory root flour containing inulin; 3. inulin fiber supplement. After breakfast, subjects will complete subjective satiety instruments and describe any GI symptoms.

Study Type

INTERVENTIONAL

Allocation

RANDOMIZED

Purpose

OTHER

Masking

NONE

Enrollment

Conditions

Diet, Healthy

Interventions

food containing dietary fiberOTHER

commercially available chicory root flour and chicory root fiber

Eligibility

Sex: ALLMin age: 18 YearsMax age: 65 YearsHealthy volunteers:

Medical Language ↔ Plain English

Inclusion Criteria: no food allergies; healthy; willing to consume breakfast in laboratory setting; usual low fiber diet; Exclusion Criteria: smokers, taking dietary supplements containing fiber \-

Locations (1)

University of Minnesota

Saint Paul, Minnesota, United States

Outcomes

Primary Outcomes

satiety

subjective instrument to assess how full you feel

Time frame: 2 hours

Secondary Outcomes

Gastrointestinal response

subjective description of any GI symptoms

Time frame: 24 hours

Data from ClinicalTrials.gov

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