An interventional study of control: no fiber addition and breakfast with low viscous, low gelling pectin in Healthy Male Subjects, sponsored by Wageningen University. Completed at 1 site in Netherlands. Open to male participants aged 18 Years to 30 Years, including healthy volunteers. Per ClinicalTrials.gov, last updated 2011-12-26.
Sponsored by Wageningen University · Not applicable, Interventional, and Basic science
Dietary fibers likely have a role in body weight management. They may increase satiety and, as a consequence, reduce energy intake during the next meal. There are, however, many different types of dietary fiber, which have diverse physical properties and can therefore impact these outcomes differently. It is, however, unclear whether dietary fibers with different properties lead to differences in energy intake during the next meal. The objective of this study is to study the effect of pectin in 4 different physicochemical states on ad libitum energy intake and possible underlying mechanisms; i.e. gastrointestinal hormones, gastric emptying rate, feelings of satiety and the method of fiber supplementation. We hypothesize that viscous and gelling fibers will reduce ad libitum energy intake compared to low viscous and low gelling fibers.
Wageningen University is the lead sponsor of 150 studies on the registry; 15 are open to participants now.
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Exclusion Criteria:
No additions of fiber to a breakfast meal
Dietary Supplement: control: no fiber addition
low viscous, low gelling fibre added to breakfast meal
Dietary Supplement: breakfast with low viscous, low gelling pectin
high viscous, low gelling fibre added to breakfast meal
Dietary Supplement: high viscous, low gelling pectin
low viscous, high gelling fibre added to breakfast meal
Dietary Supplement: low viscous, high gelling pectin
high viscous, high gelling fibre added to breakfast meal
Dietary Supplement: high viscous, high gelling pectin
high viscous, high gelling fibre is added, not to the breakfast meal, but as supplement
Dietary Supplement: pectin supplement
liquid breakfast without addition of fiber
10g of low viscous, low gelling pectin dissolved in a liquid breakfast
10g of high viscous, low gelling pectin dissolved in a liquid breakfast
10g of low viscous, high gelling pectin dissolved in a liquid breakfast
10g of high viscous, high gelling pectin dissolved in a liquid breakfast
10g of high viscous, high gelling pectin provided as a dietary supplement, a liquid breakfast is served seperately
energy intake
3 hours after ingesting the test breakfast ad libitum energy intake is measured.
Time frame: 3 hours
appetite sensations
appetite is measured by VAS scales over a period of 3 hours after ingestion of a test breakfast
Time frame: 3 hours
satiety hormones
satiety hormones (ghrelin, PYY, GLP-1, CCK) are measured over a period of 3 hours after ingestion of a test breakfast
Time frame: 3 hours
gastric emptying rate
gastric emptying rate is measured over a period of 3 hours after ingestion of a test breakfast
Time frame: 3 hours
method of supplementation
One of the fibers will be offered as tablets that will be ingested with a glass of water right after the test meal.
Time frame: 3 hours
This study is completed, as verified in Dec 2011. You cannot join it, but the record below documents what was studied.
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Wageningen University