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Acute Effect of Cheeses With Different Energy Content on Appetite (STABLE)

17 lutego 2016 zaktualizowane przez: Arne Astrup, University of Copenhagen
A double-blind, randomised crossover design will be employed with three experimental conditions; High protein/high fat hard cheese, high protein/low fat hard cheese, and low protein/high fat creme cheese served at least 7 days apart. After having successfully completed screening procedures, eligible participants will be invited for three separate test days. The test days should be performed at least 7 days apart; however for logistical reasons 4 days can be accepted. On the test days, the products will be provided in a randomized order, and subjective appetite ratings will be measured every 30 minutes for the following 3 hours. Subsequent energy intake will be measured by an ad libitum meal 3 hours following serving of the breakfast meal.

Przegląd badań

Status

Zakończony

Warunki

Interwencja / Leczenie

Szczegółowy opis

Participants will arrive at the laboratory after an overnight fast (at least from 10:00 pm) with the use of the least strenuously transportation possible (no bicycling or long distance walk). In addition, the preceding two days (48h) before each of the study days; no intensive physical activity or consumption of alcohol is allowed in order to obtain standardization of the participants.

Once settled into an individual feeding cubicle, visual analogue scales (VAS) will be completed for the measurement of fasting appetite levels. A standardized fixed breakfast meal (providing approximately 20% of total estimated energy need) consisting of 80 g. cheese with bread, orange juice and a cup (125 mL) of coffee/the/water (milk is not allowed). The amounts of bread (70.5 g.) and juice (132 g.) are calculated with Babybel original as reference, and these amounts for bread and juice are kept constant regardless of the cheese provided. The cheese will be served blinded together with the bread, and the brand of cheese will not be mentioned for the participants. Participants will be asked to consume this breakfast within 15 minutes and the exact meal duration (in minutes) will be noted after completing the meal in order to examine the eating rate. VAS will be used to measure subjective appetite sensations during the post-meal period as well as the pleasantness of the meal and the study products after completing the meal. VAS will be used to measure subjective appetite sensations for the following hours. Three hours following serving of the breakfast meal, participants will be provided with a homogeneous single item ad libitum lunch meal. The meal is a homogeneous dish of spaghetti bolognese providing a total of 8 MJ and the participants are instructed to eat until they are comfortably full. The energy composition of the meal is 15 E% protein, 30 E% fat and 55 E% carbohydrate. VAS will be used to measure subjective appetite sensations during the post-meal period as well as the pleasantness of the meal after completing the meal. The meal duration (in minutes) will be noted after completing the meal. The ad libitum meal ends the study day, and the participant will be free to leave afterwards.

Typ studiów

Interwencyjne

Zapisy (Rzeczywisty)

40

Faza

  • Nie dotyczy

Kontakty i lokalizacje

Ta sekcja zawiera dane kontaktowe osób prowadzących badanie oraz informacje o tym, gdzie badanie jest przeprowadzane.

Lokalizacje studiów

  • Dania
      • Copenhagen, Dania, 1958
        • University of Copenhagen

Kryteria uczestnictwa

Badacze szukają osób, które pasują do określonego opisu, zwanego kryteriami kwalifikacyjnymi. Niektóre przykłady tych kryteriów to ogólny stan zdrowia danej osoby lub wcześniejsze leczenie.

Kryteria kwalifikacji

Wiek uprawniający do nauki

18 lat do 60 lat (Dorosły)

Akceptuje zdrowych ochotników

Tak

Płeć kwalifikująca się do nauki

Wszystko

Opis

Inclusion Criteria:

  • Participants who have provided written informed consent
  • Healthy men and women
  • Ages between 18 and 60 years
  • BMI between 20.0-31.9 kg/m2
  • Regular breakfast eaters (eating breakfast ≥ 4 times a week)
  • Regular menstrual periods (women only)

Exclusion Criteria:

  • Participants not able to comply with the study protocol, including consumption of the specific study foods
  • Significant health problems as judged by the investigator
  • Taking any medication or supplements known to affect appetite or body weight within the past month and/or during the study as judged by the investigator
  • Pregnant, planning to become pregnant within the next 4 weeks or breastfeeding (women only)
  • History of anaphylaxis to food
  • Any known food allergies or food intolerance likely to affect the present study
  • Smoking, smoking cessation within the past 3 months or nicotine use (electronic cigarettes)
  • Self-reporting currently dieting or having lost/gained significant amount of weight (±3 kg) in the previous 3 months
  • Significant changes in physical activity patterns in the past 4 weeks or intention to change during the study as judged by the investigator
  • Significant change in diet in the past 4 weeks or intention to change the diet during the study as judged by the investigator
  • Use of systemic or local treatment likely to interfere with evaluation of the study parameters as judged by the investigator
  • Participants who work in appetite or feeding related areas
  • Post-menopausal (women only)

Plan studiów

Ta sekcja zawiera szczegółowe informacje na temat planu badania, w tym sposób zaprojektowania badania i jego pomiary.

Jak projektuje się badanie?

Szczegóły projektu

  • Przydział: Randomizowane
  • Model interwencyjny: Zadanie krzyżowe
  • Maskowanie: Poczwórny

Broń i interwencje

Grupa uczestników / Arm
Interwencja / Leczenie
Aktywny komparator: High protein/high fat hard cheese
Served for breakfast together with bread, juice and coffee, tea or water
Inny: High protein/high fat hard cheese
Assess whether the cheeses with high protein content have improved effect on satiety compared to the cheese with low protein content.
Aktywny komparator: High protein/low fat hard cheese
Served for breakfast together with bread, juice and coffee, tea or water
Inny: High protein/low fat hard cheese
Assess whether the cheeses with high protein content have improved effect on satiety compared to the cheese with low protein content.
Eksperymentalny: Low protein/high fat creme cheese
Served for breakfast together with bread, juice and coffee, tea or water
Inny: Low protein/high fat creme cheese
Assess whether the cheeses with high protein content have improved effect on satiety compared to the cheese with low protein content.

Co mierzy badanie?

Podstawowe miary wyniku

Miara wyniku
Opis środka
Ramy czasowe
Total accumulated energy intake (overall intake of kJ from breakfast and ad libitum meal)
Ramy czasowe: During the three hour study day
The primary outcome of the study is the total accumulated energy intake including the breakfast meal and the ad libitum test meal.
During the three hour study day

Miary wyników drugorzędnych

Miara wyniku
Opis środka
Ramy czasowe
Feelings of appetite
Ramy czasowe: During the three hour study day
Secondary outcomes of the study are VAS scores for appetite every 30 minutes throughout the study test days where the feelings of appetite will be analysed in relation to energy content of the meals by calculating satiety quotients.
During the three hour study day
Pleasantness of meals and test products
Ramy czasowe: After completing each meal at every test day , up to 200 minutes
Furthermore secondary outcomes are the VAS scores for the pleasantness of the meals after completing each meal as well as the pleasantness of the test products.
After completing each meal at every test day , up to 200 minutes

Współpracownicy i badacze

Tutaj znajdziesz osoby i organizacje zaangażowane w to badanie.

Sponsor

University of Copenhagen

Współpracownicy

Fromageries Bel SA

Śledczy

  • Krzesło do nauki: Arne Astrup, Professor, University of Copenhagen

Daty zapisu na studia

Daty te śledzą postęp w przesyłaniu rekordów badań i podsumowań wyników do ClinicalTrials.gov. Zapisy badań i zgłoszone wyniki są przeglądane przez National Library of Medicine (NLM), aby upewnić się, że spełniają określone standardy kontroli jakości, zanim zostaną opublikowane na publicznej stronie internetowej.

Główne daty studiów

Rozpoczęcie studiów

1 września 2015

Zakończenie podstawowe (Rzeczywisty)

1 listopada 2015

Ukończenie studiów (Rzeczywisty)

1 listopada 2015

Daty rejestracji na studia

Pierwszy przesłany

17 września 2015

Pierwszy przesłany, który spełnia kryteria kontroli jakości

20 października 2015

Pierwszy wysłany (Oszacować)

21 października 2015

Aktualizacje rekordów badań

Ostatnia wysłana aktualizacja (Oszacować)

18 lutego 2016

Ostatnia przesłana aktualizacja, która spełniała kryteria kontroli jakości

17 lutego 2016

Ostatnia weryfikacja

1 lutego 2016

Więcej informacji

Terminy związane z tym badaniem

Dodatkowe istotne warunki MeSH

Inne numery identyfikacyjne badania

  • B323

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