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| Name | Class |
|---|---|
| University of Eastern Finland | OTHER |
This study examines if there are differences in satiety responses between structurally different wholegrain rye products.
The study consists of a satiety trial and mastication trial. The satiety trial consists of five study visits. Five cereal products with berry soup are presented in random order for each subject serving one of them in each study visit (crossover study design). Each meal consists of rye product or wheat bread providing 190 kcal of energy and of 3 dl berry soup (3 dl) providing 140 kcal of energy. The participants are instructed to evaluate their satiety and related sensations before eating the test food, right after eating and then every 30 min until 210 min after breakfast consumption. The evaluated sensations are hunger, fullness, satiety, desire to eat and prospective food consumption ("How much would you be able to eat right now?"), "thirstiness", "mood", "vigourosness" and "pleasantness"."Pleasantness" will be evaluated only right after eating the test food.
Cereal food samples with 3-digit number codes will be offered to each participant in a random order in mastication trial. The study products are rye products with varying structures. First the participant is asked to evaluate the expected satiety of the product (How filling would you expect this portion to be on a scale from 0 (=not full at all) to 10 (=extremely full)). Secondly the same food will be served to the participant in three portions and the participant will be asked to masticate each portion until she considers it to be ready for swallowing. Instead of swallowing the bolus will be expectorated to a plastic container which is kept on ice. The mastication process is characterized by measuring electrical activity of facial muscles by electromyography (EMG). The mastication process will be video-recorded to support data handling.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Extruded wholegrain rye flakes | Active Comparator | Rye products with varying structures |
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| Extruded wholegrain rye puffs | Active Comparator | Rye products with varying structures |
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| Fresh wholegrain rye bread | Active Comparator | Rye products with varying structures |
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| Wholegrain rye beverage | Active Comparator | Rye products with varying structures |
|
| Fresh wheat bread | Active Comparator | Rye products with varying structures |
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| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Rye products with varying structures | Other | The satiating effect of rye products with various structures will be studied |
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| Measure | Description | Time Frame |
|---|---|---|
| Postprandial satiety, assessed using 10 cm visual analogue scale (0=not at all, 10=Extremely) | In every 30 min until 210 min after consumption |
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Inclusion Criteria:
Exclusion Criteria:
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| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Aalto University | Espoo | Finland |
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