Acute Effect of Cheeses With Different Energy Content on Appetite (STABLE)
研究概览
地位
详细说明
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.
研究类型
注册 (实际的)
阶段
- 不适用
联系人和位置
学习地点
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Copenhagen、丹麦、1958
- University of Copenhagen
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参与标准
资格标准
适合学习的年龄
接受健康志愿者
有资格学习的性别
描述
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)
学习计划
研究是如何设计的？
设计细节
- 分配：随机化
- 介入模型：交叉作业
- 屏蔽：四人间
武器和干预
参与者组/臂 |
干预/治疗 |
|---|---|
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有源比较器：High protein/high fat hard cheese
Served for breakfast together with bread, juice and coffee, tea or water
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Assess whether the cheeses with high protein content have improved effect on satiety compared to the cheese with low protein content.
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有源比较器：High protein/low fat hard cheese
Served for breakfast together with bread, juice and coffee, tea or water
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Assess whether the cheeses with high protein content have improved effect on satiety compared to the cheese with low protein content.
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实验性的：Low protein/high fat creme cheese
Served for breakfast together with bread, juice and coffee, tea or water
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Assess whether the cheeses with high protein content have improved effect on satiety compared to the cheese with low protein content.
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研究衡量的是什么？
主要结果指标
结果测量 |
措施说明 |
大体时间 |
|---|---|---|
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Total accumulated energy intake (overall intake of kJ from breakfast and ad libitum meal)
大体时间：During the three hour study day
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The primary outcome of the study is the total accumulated energy intake including the breakfast meal and the ad libitum test meal.
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During the three hour study day
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次要结果测量
结果测量 |
措施说明 |
大体时间 |
|---|---|---|
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Feelings of appetite
大体时间：During the three hour study day
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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.
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During the three hour study day
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Pleasantness of meals and test products
大体时间：After completing each meal at every test day , up to 200 minutes
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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.
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After completing each meal at every test day , up to 200 minutes
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合作者和调查者
调查人员
- 学习椅：Arne Astrup, Professor、University of Copenhagen
研究记录日期
研究主要日期
学习开始
初级完成 (实际的)
研究完成 (实际的)
研究注册日期
首次提交
首先提交符合 QC 标准的
首次发布 (估计)
研究记录更新
最后更新发布 (估计)
上次提交的符合 QC 标准的更新
最后验证
更多信息
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