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OpenTrials
Completed

NCT Number: NCT01792596

Satiety Effects of Protein and Fiber Added to Pasta

The combination of fiber and protein added to pasta will enhance satiety.

Completed

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Key information

Conditions

Food Selection Behavior Feeding Behavior Food Preferences

Age range

18 year–65 year

Sex eligibility

All sexes

Study type

Interventional

Phase

Not applicable

Primary location

Department of Food Science and Nutrition

Saint Paul, Minnesota, 55108, United States

About this study

Subjects will consume 3 different pasta lunches and satiety will be measured by visual analogue scales. They will consume an ad lib snack after 3 hours and food intake will be measured.

Who can participate

Healthy volunteers accepted: Yes

Only the study team can determine whether someone qualifies for participation.

Inclusion criteria

  • healthy
  • nonsmoking
  • body mass index from 19 - 29

Exclusion criteria

  • Antibiotic use
  • any disease
  • weight loss
  • food allergies
  • high fiber intake
  • restrained eater

Treatment and study plan

Pasta with protein

Other

Pasta with Protein

Pasta with Fiber

Other

Pasta with Fiber

Pasta

Other

Pasta

Primary outcomes

  1. satiety

    Time frame: 180 minutes

Sponsors and collaborators

Lead sponsor

University of Minnesota

Other

Registry information

Important dates

Study start
2012
Primary completion
2013
Study completion
2013
First posted
Feb 15, 2013
Registry last updated
Jan 7, 2014

OpenTrials presents study information sourced from ClinicalTrials.gov. The official registry record should be consulted for the latest information.

View the official ClinicalTrials.gov record (opens in a new tab)

This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.

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