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Appetite clinical trials

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NCT ID: NCT06089993 Completed - Exercise Clinical Trials

Impact of Acute Resistance Exercise on Taste Perception and Appetite Response to Plant Protein in Resistance Trained Adults

Start date: August 8, 2022
Phase: N/A
Study type: Interventional

Some evidence suggests that taste perception might be modulated by physical exercise, with differences observed after aerobic exercise (DOI:10.1093/chemse/23.4.417) and with habitual exercise (DOI:10.3390/nu11010155). However, the effects of resistance exercise on taste perception has not been studied. This knowledge is important as it may impact the acceptability of foods consumed after exercise. While plant-protein supplement powders are gaining increased popularity, their palatability and, thereby, acceptability may be a shortcoming. This randomised crossover trial aims to investigate (1) the taste perception and acceptability of plant protein supplement powders and (2) whether resistance exercise modulates taste perception and appetite responses to plant protein.

NCT ID: NCT05534152 Completed - Appetite Clinical Trials

Effect of Sumac on Appetite and Food Intake

Start date: November 1, 2018
Phase: N/A
Study type: Interventional

Sumac, is a spice that is widely used in Turkish, Iranian and Middle Eastern foods. In these regions, the fruit of sumac is used for seasoning or flavouring, as an appetizer and for souring food. This spice has also been used in herbal folk medicine to relieve certain conditions including bowel disorders, anorexia and indigestion. In addition, many studies have shown that sumac contains a high level of antioxidant activity and polyphenol content that may benefit certain diseases such as cancer and diabetes. The aim of this study was to assess the level of the appetite and food intake among young adults in comparison with free living older adults following the consumption of sumac. This was achieved by assessing the amount of food intake during a lunch course and the impact on food intake for the subsequent 12 hours.

NCT ID: NCT05408390 Completed - Eating Behavior Clinical Trials

Effects of Energy and Physical Density Manipulation on Appetite

Start date: July 5, 2022
Phase: N/A
Study type: Interventional

As individuals tend to eat a constant weight or volume of food, manipulating physical and energy densities generally results in changes in energy intake without affecting subjective appetite sensations. However, relatively few studies have directly studied the interaction between physical and energy density manipulation. This study will determine the effects of foods that systematically vary in physical and energy density on ad libitum energy intake and subjective appetite ratings. Secondary outcomes will include gastrointestinal discomfort, fatigue and acceptability.

NCT ID: NCT05279183 Completed - Appetite Clinical Trials

Assessment of Reward Responses to Erythritol Using Flavor Preference Learning

Start date: March 17, 2022
Phase: N/A
Study type: Interventional

The aim of this project is to investigate the reward responses to oral erythritol compared to sucrose and sucralose using flavor preference learning in healthy participants. In addition, the release of GI hormones, glycemic control, appetite-related sensations, and emotional state in response to erythritol will be investigated.

NCT ID: NCT05213559 Completed - Appetite Clinical Trials

Metabolic Responses After 12-week Hypocaloric Diet Supplemented With a Cereal-based Plant Protein Biscuit

Start date: February 1, 2022
Phase: N/A
Study type: Interventional

Biscuits enjoy high popularity in the human diet and can be excellent snack alternatives and potential carriers of ingredients with appetite regulating properties. In the present study, the effects of a wheat biscuit enriched with plant proteins originated from legumes and seeds on gastrointestinal hormone responses of women with overweight/obesity after a hypocaloric dietary intervention will be examined.

NCT ID: NCT05199012 Completed - Inflammation Clinical Trials

Oral Supplementation With a Black Pepper Extract

Start date: December 15, 2021
Phase: N/A
Study type: Interventional

This study is a randomized, placebo-controlled, double-blind, two-arm trial of N=94 apparently healthy men and women to be recruited at a single investigational center in Northeast Ohio. Subjects will attend three study visits. During Visit 1, subjects will be screened for participation (i.e., medical history, physical exam, routine blood work, background baseline diet). Over the next 12 weeks, subjects will attend Visits 2 (baseline) and 3 (week 12), wherein assessments of body weight, waist circumference, urinary ketones, serum glucose, insulin, liver enzymes as well as other biomarkers of metabolic health, quality of life (SF-36 questionnaire), and various visual analog scales (VAS) for appetite, satiety, and cravings will be made.

NCT ID: NCT05012046 Completed - Healthy Clinical Trials

Effect of 100% Orange Juice on Food Intake and Glycemic Response in Adults

Start date: October 1, 2021
Phase: N/A
Study type: Interventional

The purpose of this study is to determine the effects of 100% orange juice on short-term food intake (FI), satiety, post-prandial glycemia and mood in healthy adults. We hypothesize that the consumption of 100% orange juice in the pre-meal environment will improve satiety signals and mood, and suppress FI through its effect on post-prandial glycemia.

NCT ID: NCT04713137 Completed - Appetite Clinical Trials

Effects of Oral Pre-loads on Subsequent Energy Intake

Start date: February 5, 2021
Phase: N/A
Study type: Interventional

The aim of this project is to investigate the effect of erythritol (given as pre-load), compared to sucrose, sucralose, and water on energy intake during a subsequent ad libitum test meal in healthy participants. Furthermore, the release of GI hormones, glycemic control, appetite-related sensations, GI tolerance, sweetness and liking in response to the pre-loads will be investigated.

NCT ID: NCT04378374 Completed - Appetite Clinical Trials

The Effect of Pulse Flours on Blood Glucose, Satiety and Food Intake

Start date: September 16, 2019
Phase: N/A
Study type: Interventional

Pulse flours represent a fast-growing segment on the functional food market; however, their health effects are not well understood. The observational studies and acute trials have established the link between frequent consumption of cooked whole pulses (beans, peas, lentils and chickpeas) and healthier body weight and improved blood glucose control. However, it is not clear whether these effects still remain after the processing of pulses into flours. The investigators hypothesized that the baked food products formulated with lentil flour of the same particle size as all-purpose wheat flour may reduce postprandial glycaemia and elicit a stronger suppression of subjective appetite due to its higher content of protein and resistant carbohydrate compared to all-purpose wheat flour. The treatments will be formulated either with lentil flour or with all-purpose wheat flour of similar particle size or with their combination. The objective of the project is to test the effect of foods formulated with lentil flour and/or wheat flour on blood glucose, short-term food intake and subjective appetite.

NCT ID: NCT04377282 Completed - Appetite Clinical Trials

The Effect of Buckwheat and Couscous on Satiety and Food Intake in Young Adults

Start date: March 2012
Phase: N/A
Study type: Interventional

A diet rich in whole grains has been linked to multiple beneficial health outcomes, including cardiovascular health, weight loss and a decreased risk of acquiring type 2 diabetes. However, grain products vary due to their botanical origin, composition, and post-harvest processing. While wheat is considered a dominant grain crop in Canada, the minor crops, including gluten-free buckwheat, become popular alternatives to wheat products such as couscous. Both buckwheat groats and couscous are traditionally consumed in the form of the porridge or side dish, however, their acute effects on satiety and food intake remain unknown. The objective of this study is to investigate the short-term effects of couscous and buckwheat on satiety and short-term food intake in young adult males.