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Satiety clinical trials

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NCT ID: NCT06015867 Recruiting - Appetite Clinical Trials

Effect of Sourdough Bread Consumption on Postprandial Responses, Appetite Regulation and Energy Intake

SPAR
Start date: January 1, 2024
Phase: N/A
Study type: Interventional

During this project the effect of yeast bread and sourdough breads consumption on satiety, energy intake at subsequent meal and postprandial metabolic responses, will be investigated.

NCT ID: NCT05594329 Completed - Cognitive Change Clinical Trials

Neurological, Inflammatory and Metabolic Effects of Acute Mushroom Intervention in Older Adults

OYSACO
Start date: August 15, 2022
Phase: N/A
Study type: Interventional

This randomized crossover trial (RCT) investigates the acute effect (over a 6-hour period) of a meal containing varying serving sizes (doses) of freeze-dried oyster mushroom powder, on the cognitive behaviour and markers of metabolism and inflammation related to neuronal health in healthy adults aged 60-80 years old. The study will involve a screening visit and four testing visits, with a week interval between each. During the four testing visits, cognitive-mood battery tests will be taken at baseline and then at 2-, 4- and 6-hour intervals following the consumption of the intervention meal. Also, a blood draw will be taken at the end of each testing visit day to allow the determination of inflammatory, metabolic and neuronal markers.

NCT ID: NCT05205798 Not yet recruiting - Satiety Clinical Trials

The Effect of Plate Size on Food Consumption and Satiety

Start date: January 30, 2022
Phase: N/A
Study type: Interventional

In this study, it was aimed to investigate the effect of plate size on food consumption and satisfaction levels in healthy women.

NCT ID: NCT04917913 Recruiting - Satiety Clinical Trials

Efficacy of a Digestive Enzyme Blend

MULO
Start date: May 10, 2021
Phase: N/A
Study type: Interventional

The purpose of this study is to investigate the effect of a digestive enzyme supplement (three times per day for 30 days) on gastrointestinal distress (GID) and body composition (body mass and body fat percentage) in healthy men and women (18 - 55 years of age) who experience regular GID (3 - 6 episodes of GID per month).

NCT ID: NCT04862208 Completed - Satiety Clinical Trials

Breakfast Consumption and Energy Balance in Active Adult Males

Start date: May 6, 2021
Phase: N/A
Study type: Interventional

Exercising in the fasted state results in greater fat oxidation during exercise and results in decreased caloric intake in the meals after exercise. However, the studies that examine fasted vs. fed exercise utilize a carbohydrate-based breakfast, which can increase blood glucose and insulin concentrations, which is considered a negative consequence. A protein breakfast, which can increase satiety and rest of day energy intake could also increase resting energy expenditure as well as fat oxidation during exercise. However, comparisons between fasting exercise and pre-exercise breakfast macronutrient intake (i.e., carbohydrate vs. protein) have not been made. Therefore the purpose of this study is to investigate if eating breakfast and the composition of this breakfast before exercise has an effect on the food eaten throughout the rest of the day.

NCT ID: NCT04601025 Completed - Appetitive Behavior Clinical Trials

The Effect of Different Types of Plant-Based Fiber in a Protein-Containing Meal During Satiety and Hunger States

Start date: May 28, 2019
Phase: N/A
Study type: Interventional

The study was carried out once a week on the same day and for three-week duration, with total of 17 randomly selected participants with ages between 18 and 24 years. The test foods containing different vegetable fiber sources (chickpeas and oats) were given to the participants every week as isocaloric, which have been the control food for a week. The satiety status was evaluated by visual analog scale (VAS) for total of five times as immediately before the test food consumption and at 30, 60, 90 and 120 minutes after consumption. Fasting and postprandial blood glucose levels were measured. A 24-hour retrospective food consumption record was obtained the next day.

NCT ID: NCT04396275 Completed - Satiety Clinical Trials

The Effect of Navy Beans and Yellow Peas on Satiety in Children

Start date: August 1, 2017
Phase: N/A
Study type: Interventional

The frequent consumption of pulses is associated with multiple cardiometabolic benefits in adults including a lower risk for overweight and obesity. However, it remains unclear whether these effects are mediated through the short-term mechanisms, including enhanced satiety and reduced food intake (FI), or through the long-term metabolic effects triggered by regular consumption of pulses. The objective of this study is to investigate the short-term effect of cooked pulses served in the amount similar to their recommended serving of 175ml (3/4 cup) on food intake in 12-14y children, and gastrointestinal comfort over 2-hours. The secondary objective is to evaluate how children perceive the sensory characteristics of the meals made with the whole pulses.

NCT ID: NCT04210544 Completed - Satiety Clinical Trials

Protein Intake and Satiety: a Postprandial Study

Start date: July 17, 2019
Phase: N/A
Study type: Interventional

Obesity is considered the emerging epidemic of the 21st century, becoming one of the major public health problems. Excessive body weight increases morbidity and mortality risk, while decreases the quality of life and expectance. The prevalence of obesity almost has doubled in the last 20 years. According to the World Health Organization, 39% of the population is overweight and 13% of the population is obese. Obesity is a multifactorial origin disease, where genetic plays an important role. However, lifestyle factors, such as unhealthy diets and physical inactivity are the main cause for the development of obesity and associated comorbidities such as hypertension, dyslipidemia, diabetes and even some types of cancer. The prevention and control of obesity as well as its comorbidities requires interventions at individual and population level. Intervention studies based on hypocaloric diets show poor adherence in the long term. Moreover, high energy density diets accompanied by snacking between meals contribute to weight gain. Therefore, the inclusion of bioactive compounds with satiating capacity within healthy and personalized dietary patterns could be a strategy to improve adherence in a dietary plan, and consequently reduce morbidity and mortality rates associated to obesity. Considering this background, the general aim of this investigation is to perform an acute postprandial study to evaluate the effect of a dietary protein intake on the feeling of hunger and satiety. To carry out this objective, different data will be analysed, such as the measurement of gut hormone circulating concentrations, lipid and glucose profile, energy compensation after the postprandial period and the total energy intake during the day.

NCT ID: NCT04183855 Not yet recruiting - Appetite Clinical Trials

The Relationship Between Blood Glucose and Satiety Ratings

Start date: February 1, 2020
Phase: N/A
Study type: Interventional

Participants will be given a drink (and no drink for one of the treatments) prior to a pizza dinner. Ratings on satiety, appetite and desire to eat will be asked with the use of a questionnaire. Blood glucose will also be measured. One hour after the drink, participants will be given a pizza and can eat as much as they want. The pizza remaining will be weighed.

NCT ID: NCT04096586 Recruiting - Satiety Clinical Trials

Effects of Watermelon Consumption on Satiety and Digestive Health

Start date: August 1, 2019
Phase: N/A
Study type: Interventional

The objective of the proposed research is to determine the effects of watermelon (fruit and rind blenderized) on satiety, metabolic markers, bowel habits, microbiome and weight management in children and adults