Healthy
Conditions
Keywords
Dietary fiber, guar gum, alginate, cellulose, food intake, eating behaviour
Brief summary
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.
Interventions
DIETARY_SUPPLEMENTcellulose, alginate, guar gum
6 different food products are developed with different dosages of dietary fiber. Regular flour is replaced by dietary fiber, dosages are described in the 'arms'section.
Sponsors
Wageningen University
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
BASIC_SCIENCE
Masking
SINGLE (Subject)
Eligibility
Sex/Gender
ALL
Age
18 Years to 50 Years
Healthy volunteers
Yes
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
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Ad libitum intake | 1 hour and 2 hours |
Secondary
| Measure | Time frame |
|---|---|
| eating rate | 1 hour and 2 hours |
Countries
Netherlands
Outcome results
None listed