Food Selection
Conditions
Brief summary
The satiety effects of the combination of protein and fiber within egg and whole grain breakfast meals. High protein with low and high-fiber is hypothesized to be more satiating than low protein, low fiber.
Detailed description
Subjects will consume 3 different breakfast meals. Satiety will be measured by visual analogue scales; food intake will be recorded at subsequent meal as well as 24 hour food log; blood glucose response will be assessed following test meals. Subjects will consume an ad libitum lunch meal 3.5 hours after breakfast meal and food intake will be measured.
Interventions
OTHEREgg refined grain
OTHEREgg Whole Grain
OTHERCereal Refined grain
Sponsors
University of Minnesota
Study design
Allocation
RANDOMIZED
Intervention model
SINGLE_GROUP
Masking
SINGLE (Subject)
Eligibility
Sex/Gender
ALL
Age
18 Years to 64 Years
Healthy volunteers
Yes
Inclusion criteria
* healthy, * non-smoking, * BMI of 18-27, * non-dieting, * typically consumes breakfast/lunch
Exclusion criteria
* distaste for eggs, * vegetarian, * current smoker, * restrained eating habits, * recent weight change, * history of significant disease of past medical history, * pregnant, * lactating irregular menstrual cycle
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Satiety | 210 minutes | Measure satiety by visual analog scales (VAS) |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Food intake | 210 minutes | ab libitum lunch provided to assess food intake variation between treatments |
| Blood glucose response | 180 minutes | blood glucose response via finger stick following test meals |
Countries
United States
Outcome results
None listed