verzadiging, overgewicht body weight management satiety
Conditions
Interventions
The breakfast will consist of a shake and 150 ml water. The composition of the
shakes are similar except for type of pectin: 1) no pectin
2) low viscous, low
gelling
3) high viscous, low gelling
4) low viscous, high gelling
5) low
viscous, high gelling (in 2 parts)
6) no pectin in shake, but low viscous,
high gelling pectin capsules that have to be ingested with the water. The
pectin is supplemented in 10g.
Sponsors
Wageningen Universiteit
Eligibility
Age
18 Years to 99 Years
Inclusion criteria
Inclusion criteria: healthy, as judged by the participant, age: 18-30 years, BMI : 18.5-25 kg/m^2 gender: male
Exclusion criteria
Exclusion criteria: Gender: Female 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 reason Restrained eater Smoking Heavy alcohol use Reported stomach or bowel disease Reported diabetes Reported thyroid disease or any other endocrine disorder Reported intolerance for pectin, gluten, dairy Anemia Fasting glucose levels >5.8 mmol/l Students and employees of the division of Human Nutrition
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| difference in ad libitum energy intake between pectin and control treatments. | — |
Secondary
| Measure | Time frame |
|---|---|
| differences in feelings of satiety, levels of gastrointestinal hormones, gastric emptying time between treatments, and differences in type of fiber supplementation. | — |
Countries
Netherlands
Outcome results
None listed