Status:
COMPLETED
Satiety Effects of Protein and Fiber Added to Pasta
Lead Sponsor:
University of Minnesota
Conditions:
Food Selection
Eligibility:
All Genders
18-65 years
Phase:
NA
Brief Summary
The combination of fiber and protein added to pasta will enhance satiety.
Detailed Description
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.
Eligibility Criteria
Inclusion
- healthy
- nonsmoking
- body mass index from 19 - 29
Exclusion
- Antibiotic use
- any disease
- weight loss
- food allergies
- high fiber intake
- restrained eater
Key Trial Info
Start Date :
October 1 2012
Trial Type :
INTERVENTIONAL
Allocation :
ACTUAL
End Date :
June 1 2013
Estimated Enrollment :
36 Patients enrolled
Trial Details
Trial ID
NCT01792596
Start Date
October 1 2012
End Date
June 1 2013
Last Update
January 7 2014
Active Locations (1)
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1
Department of Food Science and Nutrition
Saint Paul, Minnesota, United States, 55108