Dietary Carbohydrate Consumption at Breakfast on Food Intake, Glycemic Response, and Subjective Appetite

The Effect of Carbohydrate-Containing Foods at Breakfast on Food Intake, Glycemic Response, and Subjective Appetite in Normal Weight and Overweight/Obese Children

Status

Completed

Phases

Study type

Interventional

Source

ClinicalTrials.gov

Registry ID

NCT03045354

Enrollment

Registered

2017-02-07

Start date

2016-10-31

Completion date

2017-09-30

Last updated

2018-07-23

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Childhood Obesity, Breakfast

Keywords

children, dietary carbohydrates, satiety, appetite, blood glucose, solanum tuberosum, obesity, breakfast

Brief summary

The purpose of this study is to determine the effect of carbohydrates of familiar breakfast meals on glycemic response, subjective appetite, and food intake in normal weight (NW) and overweight or obese (OW/OB) children.

Detailed description

Regular breakfast eating NW and OW/OB children, 9-14 years of age, will participate in the experiment. Four isocaloric (450 kcal) breakfasts (eggs with a side of French fries, mashed potatoes, or beans, and control breakfast of milk, cereal and toast) and breakfast skipping will be examined. On five separate mornings, 7 days apart and after a 12 hour overnight fast, each participant will receive one of the four breakfasts or skip breakfast, in a randomized counterbalanced order. Participants will be given an ad libitum lunch 3 hours after breakfast and parents will report the rest of day food record for food intake analysis. Blood glucose will be measured via finger-prick at baseline, and 30, 60, 120, and 180 minutes after breakfast consumption. Subjective appetite will be measured with a visual analogue scale at baseline and every 15 minutes for 1 hour, and every hour for 3 hours.

Interventions

OTHERTraditional breakfast

Isocaloric (450 kcal) control breakfast treatments of cereal, milk, toast and jam

OTHERBreakfast skipping

No breakfast

OTHERMashed potatoes

Isocaloric (450 kcal) breakfast treatments of eggs with a side of mashed potatoes

OTHERFrench fries

Isocaloric (450 kcal) breakfast treatments of eggs with a side of French fries

OTHERBeans

Isocaloric (450 kcal) breakfast treatments of eggs with a side of beans

Study design

Allocation

RANDOMIZED

Intervention model

CROSSOVER

Primary purpose

PREVENTION

Masking

NONE

Eligibility

Sex/Gender

ALL

Age

9 Years to 14 Years

Healthy volunteers

Yes

Inclusion criteria

* be between 9 and 14 years of age * be healthy, and have been born at term * not be taking any medications * not have allergies or sensitivities to potatoes, eggs, gluten, dairy, or beans * NW (between the 5th and 85th BMI percentile for age and gender) * OW/OB (\>85th BMI percentile for age and gender)

Exclusion criteria

* food sensitivities, allergies, or dietary restrictions * health, learning, emotional, or behavioural problems * receiving any medications

Design outcomes

Primary

Measure	Time frame	Description
Short-term food intake (kcal)	3 hours after breakfast	Participants will consume an ad libitum lunch 3 hours post breakfast consumption.

Secondary

Measure	Time frame	Description
Subjective appetite	Baseline, at 15 or 60 minutes intervals for 3 hours	Participants will complete subjective ratings on appetite and well-being
Blood glucose	Baseline, 30, 60, 120 and 180 minutes after breakfast	Finger prick capillary blood glucose will be collected
Rest of day food record	8-12 hours	Parents/guardians will record participants' food intake until the end of the day

Countries

Canada

Outcome results

None listed

Source: ClinicalTrials.gov · Data processed: Feb 4, 2026