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The Lunch Study: the Combined Effects of Food Texture and Portion Size on Intake

29. november 2016 opdateret af: Keri McCrickerd, Clinical Nutrition Research Centre, Singapore

Meal size is strongly influenced by a number of external features of the food environment which can promote over-consumption, such as the availability of palatable energy dense foods and large portion sizes. The current research aimed to investigate whether natural food-based differences in texture could be used to slow down eating rate and reduce intake from large portions.

A four-session randomised crossover study assessed the effect of faster vs. slower eating rate, achieved through manipulating food texture, on ad-libitum consumption (weight and calories) of a meal, alone and in combination with variations in meal portion size (regular vs. large)

Studieoversigt

Status

Afsluttet

Betingelser

Intervention / Behandling

Detaljeret beskrivelse

The current obesogenic environment is characterized by the abundance of palatable and high energy dense foods. Eating from large portions can promote sustained overcompensation at meal times. On the other hand, eating at a slower rate has been shown to reduce meal size, and food-based texture differences can slow eating rate. It is possible that texture-based differences in eating rate could be used to reduce energy intake in of foods that are served in large portions.

This study was conducted to quantify the effect of eating rate (fast vs. slow) on ad-libitum consumption of a meal, alone and in combination with variations in portion size (100 % 700 g vs 150 % 1050 g). The meal combinations were as follows:

Meal 1: thin/100% portion; Meal 2: thin/150% portion; Meal 3: thick/100% portion; Meal 4: thick /150% portion

Participants consumed the four test meals over four non-consecutive test sessions at the Clinical Nutrition Research Centre, with at least three days washout between each session. Each part followed a completely randomised full crossover design.

The primary objective was to assess ad libitum intake (both kcal and g) of the test meals, depending on the combination of food texture and energy density.

The secondary objectives were to assess the eating rate, oral processing characteristics, changes in rated appetite up to 90 minutes post-consumption and energy intake (kcal) for the rest of the test day (food diary), as a function of the test meal texture and energy density

Undersøgelsestype

Interventionel

Tilmelding (Faktiske)

53

Fase

  • Ikke anvendelig

Kontakter og lokationer

Dette afsnit indeholder kontaktoplysninger for dem, der udfører undersøgelsen, og oplysninger om, hvor denne undersøgelse udføres.

Studiesteder

  • Singapore
      • Singapore, Singapore, 117599
        • Clinical Nutrition Research Centre

Deltagelseskriterier

Forskere leder efter personer, der passer til en bestemt beskrivelse, kaldet berettigelseskriterier. Nogle eksempler på disse kriterier er en persons generelle helbredstilstand eller tidligere behandlinger.

Berettigelseskriterier

Aldre berettiget til at studere

21 år til 50 år (Voksen)

Tager imod sunde frivillige

Ja

Køn, der er berettiget til at studere

Kvinde

Beskrivelse

Inclusion criteria:

  • Aged between 21 and 50 years
  • BMI < 30 kg/m2

Exclusion criteria:

  • Individuals whose body weight has changed more than 5 kilograms in the last 12 months
  • People who are taking insulin or medications known to affect glucose metabolism, appetite or energy metabolism
  • Individuals who are currently dieting
  • People with intolerances or allergies to study foods or test products, e.g. soya, wheat, gluten, cereal, fruits, biscuits, dairy products, rice, vegetable, meat, seafood, sugar and sweetener, gelatin, natural food colourings or flavourings, etc
  • Pregnant women

Studieplan

Dette afsnit indeholder detaljer om studieplanen, herunder hvordan undersøgelsen er designet, og hvad undersøgelsen måler.

Hvordan er undersøgelsen tilrettelagt?

Design detaljer

  • Primært formål: Grundvidenskab
  • Tildeling: Randomiseret
  • Interventionel model: Crossover opgave
  • Maskning: Enkelt

Våben og indgreb

Deltagergruppe / Arm
Intervention / Behandling
Eksperimentel: Test Meal 1
Thin/100% portion
Andet: Thin/100% Portion
Thin textured rice meal (ground rice grains) served in a regular portion size (100 %: 700g)
Eksperimentel: Test Meal 2
Thin/150% portion
Andet: Thin/150% Portion
Thin textured rice meal (ground rice grains) served in a larger portion size (150 %: 1050g)
Eksperimentel: Test Meal 3
Thick/100% Portion
Andet: Thick/100% Portion
Thick textured rice meal (whole rice grains) served in a regular portion size (100 %: 700g)
Eksperimentel: Test Meal 4
Thick/150% Portion
Andet: Thick/150% Portion
Thick textured rice meal (whole rice grains) served in a larger portion size (150 %: 1050g)

Hvad måler undersøgelsen?

Primære resultatmål

Resultatmål
Foranstaltningsbeskrivelse
Tidsramme
Ad libitum intake of the test meals - weight (g)
Tidsramme: Measued once for up to 20 minutes

The weight of the test meal that is consumed during the 20 minute session was recorded.

There are four test sessions and participants eat one of the four test meals each session. The amount consumed was measured each time.
Measued once for up to 20 minutes
Ad libitum intake of the test meals - calories (kcal)
Tidsramme: Measued once for up to 20 minutes

The weight of the meal consumed at each of the four test sessions was convert to calories using the meal energy density (which is known).

There are four test sessions and participants eat one of the four test meals each session. The amount consumed was measured each time.
Measued once for up to 20 minutes

Sekundære resultatmål

Resultatmål
Foranstaltningsbeskrivelse
Tidsramme
Ændringer i vurderet appetit før indtagelse efter måltid og op til 90 minutter efter indtagelse
Tidsramme: før måltid, umiddelbart efter måltid, +15 minutter, +30 minutter, +45 minutter, +60 minutter, +75 minutter, + 90 minutter
100-punkts Visual Analogue Scale (VAS) vurderinger af sult, mæthed, lyst til at spise, fremtidigt forbrug og tørst
før måltid, umiddelbart efter måltid, +15 minutter, +30 minutter, +45 minutter, +60 minutter, +75 minutter, + 90 minutter
Energiindtag (kcal) for resten af ​​testdagen registreret i en maddagbog
Tidsramme: Op til 24 timer
Fødeindtagelse registreret i en maddagbog
Op til 24 timer
Eating rate of the test meal
Tidsramme: Measued once for up to 20 minutes
Video recordings of the participants eating are coded and from this eating rate was calculated as grams consumed per minute (g/min).
Measued once for up to 20 minutes

Samarbejdspartnere og efterforskere

Det er her, du vil finde personer og organisationer, der er involveret i denne undersøgelse.

Sponsor

Clinical Nutrition Research Centre, Singapore

Datoer for undersøgelser

Disse datoer sporer fremskridtene for indsendelser af undersøgelsesrekord og resumeresultater til ClinicalTrials.gov. Studieregistreringer og rapporterede resultater gennemgås af National Library of Medicine (NLM) for at sikre, at de opfylder specifikke kvalitetskontrolstandarder, før de offentliggøres på den offentlige hjemmeside.

Studer store datoer

Studiestart

1. september 2015

Primær færdiggørelse (Faktiske)

1. september 2016

Studieafslutning (Faktiske)

1. september 2016

Datoer for studieregistrering

Først indsendt

21. november 2016

Først indsendt, der opfyldte QC-kriterier

29. november 2016

Først opslået (Skøn)

30. november 2016

Opdateringer af undersøgelsesjournaler

Sidste opdatering sendt (Skøn)

30. november 2016

Sidste opdatering indsendt, der opfyldte kvalitetskontrolkriterier

29. november 2016

Sidst verificeret

1. november 2016

Mere information

Begreber relateret til denne undersøgelse

Nøgleord

Andre undersøgelses-id-numre

  • 2015/00867 Part 2

Plan for individuelle deltagerdata (IPD)

Planlægger du at dele individuelle deltagerdata (IPD)?

INGEN

Disse oplysninger blev hentet direkte fra webstedet clinicaltrials.gov uden ændringer. Hvis du har nogen anmodninger om at ændre, fjerne eller opdatere dine undersøgelsesoplysninger, bedes du kontakte register@clinicaltrials.gov. Så snart en ændring er implementeret på clinicaltrials.gov, vil denne også blive opdateret automatisk på vores hjemmeside .

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