Meal Texture and Satiety (FEED)
Satietogenic Effect of Liquid Versus Solid Meals in Healthy Adults
Study Overview
Status
Status
Conditions
Conditions
Intervention / Treatment
Intervention / Treatment
Detailed Description
Study Type
Study Type
Enrollment (Anticipated)
Enrollment
Phase
Phase
- Not Applicable
Contacts and Locations
Study Locations
-
-
-
Clermont-Ferrand, France, 63003
- CHU Clermont Ferrand
-
-
Participation Criteria
Eligibility Criteria
Eligibility Criteria
Ages Eligible for Study
Accepts Healthy Volunteers
Genders Eligible for Study
Description
Inclusion Criteria:
- being aged 18 to 25 years old
- Being normal weight with a BMI between 20 and 25 kg/m²
- Being registered with a social security number
Exclusion Criteria:
- Eating disorders
- Specific food allergies or habits
- being under diet
Study Plan
How is the study designed?
Design Details
- Primary Purpose: Prevention
- Allocation: N/A
- Interventional Model: Single Group Assignment
- Masking: None (Open Label)
Number of Arms
Arms and Interventions
Participant Group / ArmParticipant Group / Arm |
Intervention / TreatmentIntervention / Treatment |
|---|---|
|
Experimental: Normal weight
30 healthy normal weight adults will be involved and will realize the three conditions
|
condition with a classical meal served using solid food items
condition with a liquid meal served using a powder solution
condition with a pre-prepared meal served using a liquid solution.
|
What is the study measuring?
Primary Outcome Measures
Primary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
Change in Spontaneous Energy intake measured
Time Frame: day 1 , day 8, day 15
|
spontaneous food intake will be measured ad libitum for the 12 hours that will follow the laboratory sessions (between 02:00pm to 11:59 pm).
The participants will be offered a food bag composed of items they like and proposed ad libiutm and will be asked to only conume food from this bag for the rest of the day.
Their intake will be weighted using an electronic food scale by a member of the investigation team and then analysed using Bilnuts software.
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day 1 , day 8, day 15
|
Secondary Outcome Measures
Secondary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
Hunger feelings
Time Frame: day 1 , day 8, day 15
|
hunger area under the curve will be assessed using visual analogue scale through a the day
|
day 1 , day 8, day 15
|
|
Food reward
Time Frame: day 1 , day 8, day 15
|
The participants will be asked to complete a validated computer-based procedure to measure food reward (Leeds Food Preference Questionnaire; LFPQ)
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day 1 , day 8, day 15
|
Collaborators and Investigators
Sponsor
Sponsor
Collaborators
Collaborators
Study record dates
Study Major Dates
Study Start (Anticipated)
Study Start
Primary Completion (Anticipated)
Primary Completion
Study Completion (Anticipated)
Study Completion
Study Registration Dates
First Submitted
First Submitted
First Submitted That Met QC Criteria
First Submitted That Met QC Criteria
First Posted (Actual)
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
- RBHP 2018 BOIRIE 2
- 2019-A00033-54 (Other Identifier: 2019-A00033-54)
Drug and device information, study documents
Studies a U.S. FDA-regulated drug product
Studies a U.S. FDA-regulated device product
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