Effects of Viscous Fibre Containing Foods on Satiety (Gel Form)
Effects of High-Fibre, Low-Energy Density Viscous Gel Meals on Satiety, Appetite Regulation and Subsequent Food Intake in Healthy Individuals
Study Overview
Status
Status
Conditions
Conditions
Intervention / Treatment
Intervention / Treatment
Study Type
Study Type
Enrollment (Anticipated)
Enrollment
Phase
Phase
- Phase 1
Contacts and Locations
Study Contact
Study Contact
- Name: Rodney Au-Yeung, BSc
- Phone Number: 5526 (416) 864-6060
- Email: auyeungf@smh.ca
Study Locations
-
-
Ontario
-
Toronto, Ontario, Canada, M5C 2T2
- Recruiting
- Clinical Risk Factor and Modification Centre
-
-
Participation Criteria
Eligibility Criteria
Eligibility Criteria
Ages Eligible for Study
Accepts Healthy Volunteers
Genders Eligible for Study
Description
Inclusion Criteria:
- Healthy, non-smoking males and females
- Aged 18-70 years
- BMI between 18 - 29.9 kg/m²
- Non-dieters (1-10 score on Stunkard Eating Inventory)
Exclusion Criteria:
- Known reported history of liver or kidney disease, diabetes, hypertension, stroke or myocardial infarctions, thyroid disease, Celiac disease/gastrointestinal disease, or AIDS
- Weight change of +/- 3kg in the last 2 months
- Alcohol intake >2 drinks/day
- Inability to consume KJM-G meals
- Any condition which might jeopardize the health and safety of the subject or study personnel, or adversely affect the study results
- Non-compliance with experimental procedures or safety guidelines
Study Plan
How is the study designed?
Design Details
- Primary Purpose: Prevention
- Allocation: Randomized
- Interventional Model: Crossover Assignment
- Masking: None (Open Label)
Number of Arms
Arms and Interventions
Participant Group / ArmParticipant Group / Arm |
Intervention / TreatmentIntervention / Treatment |
|---|---|
|
Experimental: Konjac Glucomannan
650g KJM-G
|
Konjac Noodles (Wellbond Import Export Inc.), Vegan Konjac Shrimp (Sophie's Kitchen), Konjac Gel Cubes
|
|
Experimental: Half Control/Half Konjac Glucomannan
325g KJM-G
|
Konjac Noodles (Wellbond Import Export Inc.), Vegan Konjac Shrimp (Sophie's Kitchen), Konjac Gel Cubes
|
|
No Intervention: Control
0g KJM-G
|
What is the study measuring?
Primary Outcome Measures
Primary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
Subjective Satiety
Time Frame: 12 hours for each of the 3 study visits.
|
Subjects will record their subjective satiety ratings using a 100 mm visual analogue scale and these ratings will be combined into a total subjective appetite score using the formula (Q1+Q2+(100-Q3)+Q4)/4.
|
12 hours for each of the 3 study visits.
|
Secondary Outcome Measures
Secondary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
Ambulatory Blood Pressure
Time Frame: Measured at the beginning of each of the 3 study visits and every 30 minutes thereafter until 10:00pm the same day.
|
Measured at the beginning of each of the 3 study visits and every 30 minutes thereafter until 10:00pm the same day.
|
|
|
Height and Weight
Time Frame: Taken once at the beginning of each of the 3 clinical visits.
|
Taken once at the beginning of each of the 3 clinical visits.
|
|
|
Blood Samples
Time Frame: One sample taken immediately prior to (0min) eating each meal (Breakfast, Lunch, Snack and Dinner) and at 30, 60, 90 and 120 min after eating the Breakfast and Lunch meals for each of the 3 study visits (total of 12 blood samples per study visit).
|
Capillary blood samples will be collected in anticoagulant containing tubes stored at -20°C and analyzed by trained personnel for plasma glucose concentration using the glucose oxidase method by YSI 2300 STAT Plus within 48 hours.
|
One sample taken immediately prior to (0min) eating each meal (Breakfast, Lunch, Snack and Dinner) and at 30, 60, 90 and 120 min after eating the Breakfast and Lunch meals for each of the 3 study visits (total of 12 blood samples per study visit).
|
|
Palatability Scores
Time Frame: Measured immediately after eating and finishing (<15min after the first bite) each meal (Breakfast, Lunch, Snack and Dinner) for each of the 3 study visits.
|
Measured immediately after eating and finishing (<15min after the first bite) each meal (Breakfast, Lunch, Snack and Dinner) for each of the 3 study visits.
|
|
|
Food Craving Rating
Time Frame: Rated immediately prior (0min) to eating each meal (Breakfast, Lunch, Snack and Dinner) for each of the 3 study visits.
|
Subjects will record their subjective food craving ratings, if any, prior to each meal, using a 100mm visual analogue scale.
|
Rated immediately prior (0min) to eating each meal (Breakfast, Lunch, Snack and Dinner) for each of the 3 study visits.
|
|
Subsequent Food Intake
Time Frame: Recorded from the 12th to the 24th hour after beginning the first meal (Breakfast at 0min) for each of the 3 study visits.
|
Subjects will record their subsequent food intake from 12h to 24h post first meal.
Food record will be analyzed with The Nutrition Food Processor (ESHA) and data will be tabulated and included as part of the cumulative daily food intake.
|
Recorded from the 12th to the 24th hour after beginning the first meal (Breakfast at 0min) for each of the 3 study visits.
|
Collaborators and Investigators
Sponsor
Sponsor
Investigators
Investigators
- Principal Investigator: Vladimir Vuksan, PhD, Risk Factor Modification Centre - St. Michael's Hospital
- Principal Investigator: Alexandra Jenkins (Co-Investigator), RD, PhD, Risk Factor Modification Centre - St. Michael's Hospital
- Principal Investigator: William Watson (Qualified Investigator), MD, Department of Family Medicine - St. Michael's Hospital
Study record dates
Study Major Dates
Study Start
Study Start
Primary Completion (Anticipated)
Primary 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 (Estimate)
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
Additional Relevant MeSH Terms
Other Study ID Numbers
Other Study ID Numbers
- KJM-G
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