Effects of teff, a new old grain, on satiety

Effects of teff, a new old grain, on satiety - Teff and satiety

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

NL-OMON

Registry ID

NL-OMON33861

Enrollment

Registered

2009-01-27

Start date

2009-02-10

Completion date

Unknown

Last updated

2024-05-06

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

Conditions

indicatoren voor energie inname energy intake satiety

Interventions

Per test day, subjects will receive a 100 g portion of test foods, which they ingest within 10 -15 minutes. The test foods are breads baked with different types of flour/meal developed by *Koopmans

Eligibility

Age

18 Years to 99 Years

Inclusion criteria

Inclusion criteria: Age: 18-50 year BMI: 18-25 kg/m2 Healthy: as judged by the participant

Exclusion criteria

Exclusion criteria: Diabetes, or any endocrine disorder Hypersensitivity for gluten or bread products Weight loss or weight gain of more than 5 kg during the last 2 months Using an energy restricted diet during the last 2 months Lack of appetite for any (unknown) reason Restrained eater Frequent and high intensity physical active

Design outcomes

Primary

Measure	Time frame
The main study parameter is subjective satiety after a test breakfast.	—

Secondary

Measure	Time frame
Secondary parameters are total energy intake after 4.5 hours and carbohydrate fermentation.	—

Countries

Netherlands

Outcome results

None listed

Source: NL-OMON (via WHO ICTRP)