- ICH GCP
- Registre américain des essais cliniques
- Essai clinique NCT02977273
The Lunch Study: the Combined Effects of Food Texture and Portion Size on Intake
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)
Aperçu de l'étude
Statut
Les conditions
Intervention / Traitement
Description détaillée
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
Type d'étude
Inscription (Réel)
Phase
- N'est pas applicable
Contacts et emplacements
Lieux d'étude
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Singapore, Singapour, 117599
- Clinical Nutrition Research Centre
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Critères de participation
Critère d'éligibilité
Âges éligibles pour étudier
Accepte les volontaires sains
Sexes éligibles pour l'étude
La description
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
Plan d'étude
Comment l'étude est-elle conçue ?
Détails de conception
- Objectif principal: Science basique
- Répartition: Randomisé
- Modèle interventionnel: Affectation croisée
- Masquage: Seul
Armes et Interventions
Groupe de participants / Bras |
Intervention / Traitement |
---|---|
Expérimental: Test Meal 1
Thin/100% portion
|
Thin textured rice meal (ground rice grains) served in a regular portion size (100 %: 700g)
|
Expérimental: Test Meal 2
Thin/150% portion
|
Thin textured rice meal (ground rice grains) served in a larger portion size (150 %: 1050g)
|
Expérimental: Test Meal 3
Thick/100% Portion
|
Thick textured rice meal (whole rice grains) served in a regular portion size (100 %: 700g)
|
Expérimental: Test Meal 4
Thick/150% Portion
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Thick textured rice meal (whole rice grains) served in a larger portion size (150 %: 1050g)
|
Que mesure l'étude ?
Principaux critères de jugement
Mesure des résultats |
Description de la mesure |
Délai |
---|---|---|
Ad libitum intake of the test meals - weight (g)
Délai: 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)
Délai: 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
|
Mesures de résultats secondaires
Mesure des résultats |
Description de la mesure |
Délai |
---|---|---|
Changements dans l'appétit évalué avant et après la consommation des repas et jusqu'à 90 minutes après la consommation
Délai: avant le repas, immédiatement après le repas, +15 minutes, +30 minutes, +45 minutes, +60 minutes, +75 minutes, + 90 minutes
|
Évaluations de la faim, de la satiété, du désir de manger, de la consommation potentielle et de la soif sur une échelle visuelle analogique (EVA) à 100 points
|
avant le repas, immédiatement après le repas, +15 minutes, +30 minutes, +45 minutes, +60 minutes, +75 minutes, + 90 minutes
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Apport énergétique (kcal) pour le reste de la journée de test enregistré dans un journal alimentaire
Délai: Jusqu'à 24 heures
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Apport alimentaire consigné dans un journal alimentaire
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Jusqu'à 24 heures
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Eating rate of the test meal
Délai: Measued once for up to 20 minutes
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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
|
Collaborateurs et enquêteurs
Dates d'enregistrement des études
Dates principales de l'étude
Début de l'étude
Achèvement primaire (Réel)
Achèvement de l'étude (Réel)
Dates d'inscription aux études
Première soumission
Première soumission répondant aux critères de contrôle qualité
Première publication (Estimation)
Mises à jour des dossiers d'étude
Dernière mise à jour publiée (Estimation)
Dernière mise à jour soumise répondant aux critères de contrôle qualité
Dernière vérification
Plus d'information
Termes liés à cette étude
Mots clés
Autres numéros d'identification d'étude
- 2015/00867 Part 2
Plan pour les données individuelles des participants (IPD)
Prévoyez-vous de partager les données individuelles des participants (DPI) ?
Ces informations ont été extraites directement du site Web clinicaltrials.gov sans aucune modification. Si vous avez des demandes de modification, de suppression ou de mise à jour des détails de votre étude, veuillez contacter register@clinicaltrials.gov. Dès qu'un changement est mis en œuvre sur clinicaltrials.gov, il sera également mis à jour automatiquement sur notre site Web .
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