Effect of Three Weeks Consumption of Rye Porridge Breakfast

2014-08-27 03:13:54 | BioPortfolio


Acute hunger-reducing effects (8h) has been documented for rye porridge breakfast compared with iso-caloric referenced refined wheat reference breakfast. The primary aim of the current study is to investigate whether this effects remains at regular consumption. A secondary aim is to compare the orocecal transit time (OCTT) between the two breakfasts.


The study is randomised and cross-over. During two 3-wk periods, separated by a 3-4-wks wash out, subjects will consume test breakfasts. During one of the periods test breakfast includes rye flake porridge and during the other period test breakfast include bread made from sifted wheat. The breakfast meals will be similar in calorie-, protein-, carbohydrate- and fat content. For all other days but 1, 8 and 22 of respective test period, the breakfast foods will be handed out to the participants along with instructions to exchange their ordinary breakfast with the test foods. During day 1, 8 and 22 the breakfasts will be served at the study centre.

Following measurements will be made:

1. Subjective ratings of hunger, satiety and desire to eat during 24 h after breakfast on day 1, 8 and 22 during each 3-wk intervention period.

2. on day 8 during each intervention period, orocecal transit time and breath hydrogen will be measured after intake of the breakfast.

3. 3 day weighed food diaries will be taken at three occasions: at baseline and during the second week of each dietary intervention period.

Study Design

Allocation: Randomized, Endpoint Classification: Efficacy Study, Intervention Model: Crossover Assignment, Masking: Open Label, Primary Purpose: Prevention


Obesity Prevention


dietary intervention (rye porridge or wheat bread)


Good Food Practice


Active, not recruiting


Swedish University of Agricultural Sciences

Results (where available)

View Results


Published on BioPortfolio: 2014-08-27T03:13:54-0400

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