Satiety Effects of the Combination of Egg and Whole Grains

Completed · Not applicable

Conditions studied: Food Selection

In brief

The satiety effects of the combination of protein and fiber within egg and whole grain breakfast meals. High protein with low and high-fiber is hypothesized to be more satiating than low protein, low fiber.

Key facts

Study ID

NCT02272153

Run by

University of Minnesota

People needed

48

Starts

2014-02-01

Expected to finish

2014-12-01

Last updated by the study team

2015-01-15

Who can join

Age: 18 and older, up to 64. Sex: any. Healthy volunteers: accepted.

You may qualify if…

• healthy,
• non-smoking,
• BMI of 18-27,
• non-dieting,
• typically consumes breakfast/lunch

You may not qualify if…

• distaste for eggs,
• vegetarian,
• current smoker,
• restrained eating habits,
• recent weight change,
• history of significant disease of past medical history,
• pregnant,
• lactating irregular menstrual cycle

Where it is running

• Department of Food Science and Nutrition — Saint Paul, Minnesota, United States

Full record on ClinicalTrials.gov

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