eating behaviour
Conditions
Interventions
After a standard breakfast at home subjects will eat the testproduct (with added fibre or the controlproduct). There are 5 different testproducts: the type of testproduct (solid mueslibar/liquid yoghu
Sponsors
Wageningen University, Division of Human Nutrition
Eligibility
Inclusion criteria
Inclusion criteria: 1. Age: 18-40 y; 2. BMI: 18.5- 25.0 kg/m2; 3. Healthy as judged by the participant himself; 4. Having signed the informed consent form.
Exclusion criteria
Exclusion criteria: 1. Smoking or drug abuse; 2. Pregnant or lactating women; 3. Gastro-intestinal diseases (e.g. irritable bowel syndrome, inflammatory bowel disease); 4. Diabetes, thyroid diseases or any other endocrine disorders; 5. Using an energy restricted diet during the last 2 months; 6. Using an dietary fibre supplement; 7. Weight gain or loss of > 5kg body weight in the last 2 months; 8. Lack of appetite for any reason; 9. Restraint eating DEBQ score ≥ 2.89 for men, and ≥ 3.39 for women; 10. Hypersensitivity or food allergy for products used in this study; 11. Antibiotic use < 2 months before the study; 12. Using medication other than birth control, paracetamol, acetylsalicylic acid, hay fever, asthma; 13. Thesis students or employees of the Division of Human Nutrition; 14. Having participated to the ProVe or FLiTS Studies; 15. Having a blood glucose concentration lower/higher than 4.0 – 8.0mmol/l.
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| The primary study parameter is energy intake at the ad libitum lunch. | — |
Secondary
| Measure | Time frame |
|---|---|
| Secondary parameters are subjective feelings of satiety, gastric emptying rate, and blood glucose levels. | — |
Contacts
Public ContactAnne Wijlens
PO Box 8129
Outcome results
None listed