Chicory Fiber Effect on Satiety and GI Tolerance

The Effects of 2 Inulin Sources on Satiety and Gastrointestinal Tolerance

Status

Terminated

Phases

Study type

Interventional

Source

ClinicalTrials.gov

Registry ID

NCT04067362

Enrollment

Registered

2019-08-26

Start date

2019-09-01

Completion date

2020-04-30

Last updated

2020-10-08

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

Conditions

Diet, Healthy

Brief summary

The investigators are comparing 2 fiber treatments to a fiber free treatment for acute satiety and GI response.

Detailed description

The investigators are measuring satiety and GI response after subjects consume 3 acute breakfast meals: 1. fiber-free control; 2. chicory root flour containing inulin; 3. inulin fiber supplement. After breakfast, subjects will complete subjective satiety instruments and describe any GI symptoms.

Interventions

OTHERfood containing dietary fiber

commercially available chicory root flour and chicory root fiber

Study design

Allocation

RANDOMIZED

Intervention model

CROSSOVER

Primary purpose

OTHER

Masking

NONE

Eligibility

Sex/Gender

ALL

Age

18 Years to 65 Years

Healthy volunteers

Yes

Inclusion criteria

no food allergies; healthy; willing to consume breakfast in laboratory setting; usual low fiber diet;

Exclusion criteria

smokers, taking dietary supplements containing fiber \-

Design outcomes

Primary

Measure	Time frame	Description
satiety	2 hours	subjective instrument to assess how full you feel

Secondary

Measure	Time frame	Description
Gastrointestinal response	24 hours	subjective description of any GI symptoms

Countries

United States

Outcome results

None listed

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