Effect of Liquid Volume and the Amount of Incorporated Gas Into a Carbohydrate/Protein Beverage on Satiety

Effect of Liquid Volume and the Amount of Incorporated Gas Into a Carbohydrate/Protein Beverage on Satiety: a Response-surface-model Study

Liquid foams can be formed by trapping pockets of gas in a beverage. The primary objective of this study is to test the individual contribution, and possible interaction, of the liquid volume and gas to liquid volume ratio (i.e. %overrun (%OR, defined as 100 x [gas volume/liquid volume]) of a beverage to its satiating properties.

Study Overview

• Status: Completed
• Conditions: Satiety; Appetite
• Intervention / Treatment: Dietary supplement: Beverage 1; Dietary supplement: Beverage 2; Dietary supplement: Beverage 3; Dietary supplement: Beverage 4; Dietary supplement: Beverage 5; Dietary supplement: Beverage 6; Dietary supplement: Beverage 7; Dietary supplement: Beverage 8; Dietary supplement: Beverage 9

Detailed Description

It is not known how the liquid and gas volumes of a liquid foam contribute to its satiating properties and how and if these factors interact. The best way to assess these parameter combinations and their interactions is to use a special statistical approach named "Response Surface Methodology" (RSM). The current study therefore has a Central Composite Design with 9 foams differing in liquid volume and in ratio of gas to liquid volume (%overrun, which is defined as 100 x gas volume/liquid volume).

Each subject will be appointed to a single parameter combination and receives this parameter combination twice, separated by a one-week wash-out period.

On both test days subjects' self-assessment of feelings of satiety and physical discomfort will be recorded during 4 hours post-consumption of the treatment using Electronic Visual Analogue Scale.

• Study Type: Interventional
• Enrollment (Actual): 96
• Phase: Not Applicable

Contacts and Locations

Study Locations

• United Kingdom
  • Surrey
    • Leatherhead, Surrey, United Kingdom
      • Leatherhead Food Research

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: 18 years to 60 years (Adult)
• Accepts Healthy Volunteers: No
• Genders Eligible for Study: All

Description

Inclusion Criteria:

• BMI between 21 and 32 kg/m²
• Apparently healthy: measured by questionnaire: no reported current or previous metabolic diseases or chronic gastrointestinal disorders
• Reported dietary habits: no medically prescribed diet, no slimming diet, used to eat 3 meals a day, no vegetarian.
• Reported intense sporting activities below 10h/w
• Reported alcohol consumption below 14 units/w (female volunteers) or below 21 units/w (male volunteers)

Exclusion Criteria:

• Dislike, allergy or intolerance to test products or indicating to be unable to consume 514 ml of aerated test product
• Any food allergy, or dislike or intolerance with the foods supplied during the study
• Eating disorder (measured by SCOFF questionnaire, 2 or more"yes" responses) High or very high restrained eaters (measured by questionnaire; score of 15 or higher, Polivy et al. 1978)
• Reported medical treatment that may affect eating habits/satiety
• Reported lactating (or lactating < 6 weeks ago), pregnant (or pregnant < 6 months ago) or wish to become pregnant during the study

Study Plan

How is the study designed?

Design Details

• Primary Purpose: Basic Science
• Allocation: Randomized
• Interventional Model: Parallel Assignment
• Masking: Single

Number of Arms

9

Arms and Interventions

Participant Group / Arm	Intervention / Treatment
Other: Beverage 1; Liquid foam consisting of 37 ml liquid with 73% overrun (total volume 65 ml).	Dietary supplement: Beverage 1
Other: Beverage 2; Liquid foam consisting of 37 ml liquid with 427% overrun (total volume 197 ml).	Dietary supplement: Beverage 2
Other: Beverage 3; Liquid foam consisting of 98 ml liquid with 73% overrun (total volume 169 ml).	Dietary supplement: Beverage 3
Other: Beverage 4; Liquid foam consisting of 98 ml liquid with 427% overrun (total volume 514 ml).	Dietary supplement: Beverage 4
Other: Beverage 5; Liquid foam consisting of 25 ml liquid with 250% overrun (total volume 88 ml).	Dietary supplement: Beverage 5
Other: Beverage 6; Liquid foam consisting of 110 ml liquid with 250% overrun (total volume 385 ml).	Dietary supplement: Beverage 6
Other: Beverage 7; 68 ml beverage consisting of 68 ml liquid with 0% overrun (total volume 68 ml).	Dietary supplement: Beverage 7
Other: Beverage 8; Liquid foam consisting of 68 ml liquid with 500% overrun (total volume 405 ml).	Dietary supplement: Beverage 8
Other: Beverage 9; Liquid foam consisting of 68 ml liquid with 250% overrun (total volume 236 ml).	Dietary supplement: Beverage 9

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Hunger and satiety questions (Area under the time curve of hunger and satiety scores (as rated by the subjects on a Visual Analog Scale)	Area under the time curve of hunger and satiety scores (as rated by the subjects on a Visual Analog Scale)	245 minutes

Collaborators and Investigators

• Sponsor: Unilever R&D

Study record dates

Study Major Dates

• Study Start: February 1, 2011
• Primary Completion (Actual): February 1, 2011
• Study Completion (Actual): February 1, 2011

Study Registration Dates

• First Submitted: March 12, 2015
• First Submitted That Met QC Criteria: March 31, 2015
• First Posted (Estimate): April 1, 2015

Study Record Updates

• Last Update Posted (Estimate): April 10, 2015
• Last Update Submitted That Met QC Criteria: April 9, 2015
• Last Verified: April 1, 2015

More Information

Terms related to this study

• Other Study ID Numbers: 10029V