Effects of Common Meals on Appetite and Satiety

Back to the Basics: Metabolic and Appetitive Characteristics of Meals

The objectives of this study are to assess the impacts of meals composed of lean steak and potatoes (with a small portion of broccoli) in comparison to other common entrée/starch food combinations on metabolic and appetite responses.

Study Overview

• Status: Completed
• Conditions: Healthy
• Intervention / Treatment: Other: lean steak and potatoes; Other: lentil and sweet potato chili; Other: macaroni and cheese; Other: fish tacos; Other: chicken and pea fried rice; Other: pita and hummus; Other: creamy pork pasta

Detailed Description

The objectives of this study are to utilize a novel, ecologically sound approach to assess the acute impacts of meals composed of lean steak and potatoes to other common entrée/starch food/vegetable combinations on metabolic and appetitive responses. Appetitive responses will serve as the primary outcome. Combinations for comparison will include lentil and sweet potato chili, macaroni and cheese, fish tacos, chicken and pea fried rice, pita and hummus, and creamy pork pasta.

• Study Type: Interventional
• Enrollment (Actual): 20
• Phase: Not Applicable

Contacts and Locations

Study Locations

• United States
  • California
    • San Diego, California, United States, 92182-7251
      • San Diego State University

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: Adult
• Accepts Healthy Volunteers: Yes

Description

Inclusion Criteria:

• ages of 18-50 years
• BMI between 18-26

Exclusion Criteria:

• special dietary needs (e.g., gluten-free, etc.),
• 5% weight change in the previous 2 months,
• smoking, and substance use.

Study Plan

How is the study designed?

Design Details

• Primary Purpose: Other
• Allocation: Randomized
• Interventional Model: Crossover Assignment
• Masking: None (Open Label)

Number of Arms

7

Arms and Interventions

Participant Group / Arm	Intervention / Treatment
Experimental: Arm 1 (lean steak and potatoes); lean steak and potatoes will be provided to subjects and primary and secondary outcomes will be measured at timelines explained under primary and secondary outcome measures.	Other: lean steak and potatoes; Participants will be fed ~400 kcal lean steak and potatoes on one occasion to test for changes in blood glucose and insulin levels as well as appetite over a 4-hour period of time.
Experimental: Arm 2 (lentil and sweet potato chili ); lentil and sweet potato chili will be provided to subjects and primary and secondary outcomes will be measured at timelines explained under primary and secondary outcome measures.	Other: lentil and sweet potato chili; Participants will be fed ~400 kcal lentil and sweet potato chili on one occasion to test for changes in blood glucose and insulin levels as well as appetite over a 4-hour period of time.
Experimental: Arm 3 (macaroni and cheese); macaroni and cheese will be provided to subjects and primary and secondary outcomes will be measured at timelines explained under primary and secondary outcome measures.	Other: macaroni and cheese; Participants will be fed ~400 kcal macaroni and cheese on one occasion to test for changes in blood glucose and insulin levels as well as appetite over a 4-hour period of time.
Experimental: Arm 4 (fish tacos); fish tacos will be provided to subjects and primary and secondary outcomes will be measured at timelines explained under primary and secondary outcome measures.	Other: fish tacos; Participants will be fed ~400 kcal fish tacos on one occasion to test for changes in blood glucose and insulin levels as well as appetite over a 4-hour period of time.
Experimental: Arm 5 (chicken and pea fried rice); chicken and pea fried rice will be provided to subjects and primary and secondary outcomes will be measured at timelines explained under primary and secondary outcome measures.	Other: chicken and pea fried rice; Participants will be fed ~400 kcal chicken and pea fried rice on one occasion to test for changes in blood glucose and insulin levels as well as appetite over a 4-hour period of time.
Experimental: Arm 6 (pita and hummus); pita and hummus will be provided to subjects and primary and secondary outcomes will be measured at timelines explained under primary and secondary outcome measures.	Other: pita and hummus; Participants will be fed ~400 kcal pita and hummus on one occasion to test for changes in blood glucose and insulin levels as well as appetite over a 4-hour period of time.
Experimental: Arm 7 (creamy pork pasta); creamy pork pasta will be provided to subjects and primary and secondary outcomes will be measured at timelines explained under primary and secondary outcome measures.	Other: creamy pork pasta; Participants will be fed ~400 kcal creamy pork pasta on one occasion to test for changes in blood glucose and insulin levels as well as appetite over a 4-hour period of time.

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Measure Description	Time Frame
appetite response	Using 100 mm visual analog scales (score from 0 to 100 and higher score means more)	baseline (B), 15 minutes from B, 30 minutes from B, 45 minutes from B, 60 minutes from B, 90 minutes from B, 120 minutes from B, 150 minutes from B, 180 minutes from B, 210 minutes from B, 240 minutes from B

Secondary Outcome Measures

Outcome Measure	Measure Description	Time Frame
blood glucose	measuring blood glucose level	baseline (B), 15 minutes from B, 30 minutes from B, 45 minutes from B, 60 minutes from B, 90 minutes from B, 120 minutes from B, 150 minutes from B, 180 minutes from B, 210 minutes from B, 240 minutes from B

Collaborators and Investigators

• Sponsor: San Diego State University

Study record dates

Study Major Dates

• Study Start (Actual): August 7, 2024
• Primary Completion (Actual): March 22, 2025
• Study Completion (Actual): March 22, 2025

Study Registration Dates

• First Submitted: June 18, 2024
• First Submitted That Met QC Criteria: June 18, 2024
• First Posted (Actual): June 24, 2024

Study Record Updates

• Last Update Posted (Estimated): August 27, 2025
• Last Update Submitted That Met QC Criteria: August 20, 2025
• Last Verified: August 1, 2025

More Information

Terms related to this study

• Additional Relevant MeSH Terms: Food; Diet, Food, and Nutrition; Physiological Phenomena; Food and Beverages; Beverages; Cultured Milk Products; Fermented Foods; Dairy Products; Milk; Cheese
• Other Study ID Numbers: HS-2024-0114

Plan for Individual participant data (IPD)

• Plan to Share Individual Participant Data (IPD)?: UNDECIDED

Drug and device information, study documents

• Studies a U.S. FDA-regulated drug product: No
• Studies a U.S. FDA-regulated device product: No
• product manufactured in and exported from the U.S.: No