The Influence of Fat Perception on Satiety From Consumption of Reduced Fat

Status Completed

Clinical Trial Summary

The present study aims to investigate the effect of fat level and fat type of a snack on self-reported satiety and associated biomarkers. The relevant individual differences will also be investigated.

Clinical Trial Description

The aims are: (1) To determine whether reducing fat in a snack leads to rebound hunger and higher food intake at the subsequent meal, (2)To determine whether a low fat snack product matched for expected satiety leads to differences in post-ingestive satiety (i.e. mouth-gut discordance), (2) To determine whether individual differences in sensory perception influence expected or post-ingestive satiety.

Stage 1, Characterising Volunteers:

Fat is perceived through three sensory modalities; mouthfeel, taste and odour. Humans vary in their perception of fat across all sensory modalities. Volunteers will be characterised on their ability to taste fatty acids and perceive mouthfeel.

Stage 2, Establish Sensory Tolerance in Expected Satiety of a fat reduced snack model:

Reduced fat products are typically reformulated to match the perceived texture and mouthfeel of the original product. This stage aims to quantify sensory tolerance to fat reduction.

Stage 3, Establish Mouth Gut Discordance of a fat reduced snack model:

Using a standard preload study design, and the same fat-emulsion snack model from stage 2, the investigators will contrast effects of 3 test samples in a balanced cross-over design. ;

Study Design

Related Conditions & MeSH terms

Clinical Trial Details

NCT number	NCT03585920
Study type	Interventional
Source	University of Reading
Contact
Status	Completed
Phase	N/A
Start date	July 2, 2018
Completion date	October 25, 2019

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The Influence of Fat Perception on Satiety From Consumption of Reduced Fat Snacks

Clinical Trial Summary

Clinical Trial Description

Study Design

Related Conditions & MeSH terms