Obesity
Conditions
Keywords
breakfast, oatmeal, appetite, cholesterol
Brief summary
Regular breakfast consumption may help lower body weight reduce body fatness and improve cardiovascular disease risk factors. However, the best kind of breakfast to consume to achieve these effects is unclear. We hypothesized that a high fiber breakfast would suppress appetite, lower body weight and improve cardiovascular disease risk factors compared with a no-fiber breakfast.
Detailed description
Participants will report to the hospital cafeteria between 0800 and 0900h following an overnight fast every weekday for 4 consecutive weeks. On arrival, participants will be provided will the allocated breakfast and will be given 15 min to consume all the foods provided. The oatmeal breakfast will consist of 80g dry oatmeal (Quaker Quick Oats) prepared with 120mL fat-free milk and 230mL water. The frosted flakes breakfast will consist of 62g frosted flakes and 160mL whole milk and 190mL water served on the side. The No-breakfast (control) will consist of only 350mL plain water. All participants will also receive 200mL decaffeinated coffee with 12mL non-dairy creamer and 1g packet of non-caloric sweetener. On Friday of each week participants will be provided with two portions of the breakfasts to take home at consume on the weekend days. On the first day of the intervention and weekly thereafter participants will complete 3hr subjective appetite ratings responses to the breakfast. Laboratory assessments including body weight, composition, blood pressure and a fasting blood sample will be collected before the start of the intervention and at the end of the intervention.
Interventions
DIETARY_SUPPLEMENTNo Breakfast
A breakfast consisting of plain water
DIETARY_SUPPLEMENTOatmeal
A breakfast consisting of oatmeal
DIETARY_SUPPLEMENTFrosted Flakes
A breakfast consisting of Frosted Flakes and milk
Sponsors
PepsiCo Global R&D
New York Obesity and Nutrition Research Center
Study design
Allocation
RANDOMIZED
Intervention model
PARALLEL
Masking
NONE
Eligibility
Sex/Gender
ALL
Age
18 Years to 65 Years
Healthy volunteers
Yes
Inclusion criteria
* BMI \>27kg/m2 * Weight stable (\<5% weight change in past 3 months)
Exclusion criteria
* Smokers * Regular use of medications * Currently undertaking a weight-loss or exercise program * Females who are pregnant or lactating
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Change in body weight | Change in body weight over 4 week intervention | Body weight will be measured at baseline and following 4-week breakfast intervention |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Subjective appetite | Appetite ratings in response to breakfast will be collected for 3hs on the first day of the study and after 1, 2, 3 and 4 weeks of the intervention | Ratings of hunger and Fullness will be collected on a 6 point rating scale with 0 labelled not at all, 40 moderately, 60 quite, 80 very and 100 extremely. |
| Change in plasma metabolic risk factors | At baseline and following 4-week intervention | A fasting blood sample will be collected and analyzed for glucose, insulin, triacylglycerol, leptin and cholesterol |
| Resting Energy Expenditure | Resting energy expenditure will be measured at baseline and following the 4 week intervention | Resting energy expenditure measurements will be collected whilst subjects are fasting, resting in a semi-supine position under thermoneutral conditions with a ventilated hood and metabolic cart. |
Other
| Measure | Time frame | Description |
|---|---|---|
| Blood pressure | At baseline and following 4-week intervention | Systolic and diastolic blood pressure will be measured at baseline and following 4-week intervention |
Outcome results
None listed