Effect of Snacks on Appetite Control
A Randomized, Controlled, Cross-over Study of the Effect of Snacks on Appetite Control
Study Overview
Status
Status
Conditions
Conditions
Intervention / Treatment
Intervention / Treatment
- Other: gluten-free high protein snack #1
- Other: gluten-free snack with similar energy density but 1/2 the protein as snack #1
- Other: non-caloric control
- Other: gluten-free high protein and high fibre snack #2
- Other: gluten-free snack with similar energy density, but less protein and fibre than snack #2
Detailed Description
Study Type
Study Type
Enrollment (Actual)
Enrollment
Phase
Phase
- Not Applicable
Contacts and Locations
Study Locations
-
-
Manitoba
-
Winnipeg, Manitoba, Canada, R2H 2A6
- I. H. Asper Clinical Research Institute
-
-
Participation Criteria
Eligibility Criteria
Eligibility Criteria
Ages Eligible for Study
Accepts Healthy Volunteers
Genders Eligible for Study
Description
Inclusion Criteria:
- Body mass index 18-30kg/m2
- males and non-pregnant or non-lactating females
Exclusion Criteria:
- Diagnosis of disease by a medical doctor that requires medical treatment during the study period.
- Daily tobacco use.
- Physical Activity Level >1.8.
- Eat meals at irregular or unusual times.
- Food allergy, aversion or unwillingness to eat study foods.
- Use of any prescription or non-prescription drug, herbal or nutritional supplement known to affect appetite.
- Presence of a gastrointestinal disorder.
- Score >65% on any 1 of the 3 categories of the Three Factor Eating Questionnaire-R18.
Study Plan
How is the study designed?
Design Details
- Primary Purpose: Other
- Allocation: Randomized
- Interventional Model: Crossover Assignment
- Masking: Single
Number of Arms
Arms and Interventions
Participant Group / ArmParticipant Group / Arm |
Intervention / TreatmentIntervention / Treatment |
|---|---|
|
Experimental: Experimental Snack #1
One of three interventions to be administered at each visit, an experimental snack, a placebo comparator reference product or a placebo comparator non-caloric control.
The experimental snack #1 is a gluten-free high protein snack comprised of a 30g serving of buckwheat groats.
The placebo comparator reference product is a gluten-free snack with similar energy density, but 1/2 the protein as snack #1, comprised of a 32g serving of corn nuts.
The placebo comparator non-caloric control is water.
|
buckwheat groats 30g serving
32g serving of corn nuts
water
|
|
Experimental: Experimental Snack #2
One of three interventions to be administered at each visit, an experimental snack, a placebo comparator reference product or a placebo comparator non-caloric control.
The experimental snack #2 is a gluten-free high protein and high fibre snack comprised of a 50g serving of a buckwheat and pinto bean flour pita bread.
The placebo comparator reference product is a gluten-free snack with similar energy density, but less protein and fibre than snack #2, comprised of a 50g serving of rice bread.
The placebo comparator non-caloric control is water.
|
water
buckwheat and pinto bean flour pita bread 50g serving
50g serving of rice bread
|
What is the study measuring?
Primary Outcome Measures
Primary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
Total Area Under the Curve (AUC) for Hunger, Fullness, Desire to Eat and Prospective Consumption Using Visual Analog Scales (VAS)
Time Frame: VAS administered pre-snack and then every 30 minutes after the first bite up to 180 minutes for a total of 7 time points.
|
Appetite assessment was measured using a VAS questionnaire administered pre-snack and every 30 minutes post snack up to 180 minutes, for a total of 7 time points.
The questionnaire included 4 questions (1) How hungry are you?
(2) How full are you?
(3) How strong is your desire to eat? (4) How much do you think you want to eat right now?
Each question was followed by a 10 cm line anchored at the left and right ends by the opposing statements "not at all" and "extremely" for questions 1 and 2, "very weak " and "very strong" for question 3, and "nothing at all" and "a very large amount" for question 4. Participants provided their response to each question by marking a perpendicular line on the 10-cm line to indicate their answer.
Scores were determined by measuring the distance in centimeters from the left anchor to the perpendicular line drawn by the participant.
VAS scores over time were graphed and AUC was calculated using the trapezoid method.
|
VAS administered pre-snack and then every 30 minutes after the first bite up to 180 minutes for a total of 7 time points.
|
Secondary Outcome Measures
Secondary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
Number of Calories Consumed Post-snack Until Bedtime
Time Frame: time between snack consumption and bedtime (12 hours)
|
Participants were provided with a food diary to record the amount and type of each food and beverage consumed for the remainder of the day.
Energy consumed at lunch and the remainder of the day were quantified from food consumed at lunch and the food diary using Food Processor Nutrient Analysis Software.
|
time between snack consumption and bedtime (12 hours)
|
Other Outcome Measures
Other Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
Gastrointestinal Side Effects
Time Frame: 24h
|
Participants were asked if they noticed any gastrointestinal side effects after having eaten the study food and the results were recorded.
|
24h
|
|
Likeability of Test and Reference Products Based on Sensory Scales
Time Frame: immediately after eating test or reference product
|
Likability of the study products was assessed using a 5-point hedonic scale (1 = dislike extremely; 2 = dislike very moderately; 3 = neither like or dislike; 4 = like moderately; 5 = like extremely) for appearance, aroma, flavour, taste, texture and overall liking.
|
immediately after eating test or reference product
|
Collaborators and Investigators
Sponsor
Sponsor
Collaborators
Collaborators
Investigators
Investigators
- Principal Investigator: Heather J Blewett, PhD, St. Boniface Hospital Research Centre
Publications and helpful links
General Publications
- Blundell J, de Graaf C, Hulshof T, Jebb S, Livingstone B, Lluch A, Mela D, Salah S, Schuring E, van der Knaap H, Westerterp M. Appetite control: methodological aspects of the evaluation of foods. Obes Rev. 2010 Mar;11(3):251-70. doi: 10.1111/j.1467-789X.2010.00714.x. Epub 2010 Jan 29.
- Paddon-Jones D, Westman E, Mattes RD, Wolfe RR, Astrup A, Westerterp-Plantenga M. Protein, weight management, and satiety. Am J Clin Nutr. 2008 May;87(5):1558S-1561S. doi: 10.1093/ajcn/87.5.1558S.
- Belski R. Fiber, protein, and lupin-enriched foods: role for improving cardiovascular health. Adv Food Nutr Res. 2012;66:147-215. doi: 10.1016/B978-0-12-394597-6.00004-5.
Helpful Links
- Obesity in Canada: A joint report from the Public Health Agency of Canada and the Canadian Institute for Health Information
- Guidance on the scientific requirements for health claims related to appetite ratings, weight management, and blood glucose concentrations
- Draft guidance document: Satiety health claims on food from Health Canada
Study record dates
Study Major Dates
Study Start (Actual)
Study Start
Primary Completion (Actual)
Primary Completion
Study Completion (Actual)
Study Completion
Study Registration Dates
First Submitted
First Submitted
First Submitted That Met QC Criteria
First Submitted That Met QC Criteria
First Posted (Estimate)
First Posted
Study Record Updates
Last Update Posted (Actual)
Last Update Posted
Last Update Submitted That Met QC Criteria
Last Update Submitted That Met QC Criteria
Last Verified
Last Verified
More Information
Terms related to this study
Other Study ID Numbers
Other Study ID Numbers
- H2013:036
- RRC/2013/1276 (Other Identifier: Research Review Committee)
Plan for Individual participant data (IPD)
Plan to Share Individual Participant Data (IPD)?
IPD Plan Description
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