Meal Texture and Satiety

Healthy Normal Weight Clinical Trial

— FEED  

Official title:

Satietogenic Effect of Liquid Versus Solid Meals in Healthy Adults

Clinical Trial Details — Status: Not yet recruiting

Administrative data

• NCT number: NCT04041752
• Other study ID #: RBHP 2018 BOIRIE 2
• Secondary ID: 2019-A00033-54
• Status: Not yet recruiting
• Phase: N/A
• Start date: August 1, 2019
• Est. completion date: November 30, 2020

Study information

• Verified date: July 2019
• Source: University Hospital, Clermont-Ferrand
• Contact: Lise Laclautre
• Phone: 334.73.754.963
• Email: promo_interne_drci[@]chu-clermontferrand.fr
• Is FDA regulated: No
• Study type: Interventional

Clinical Trial Summary

The aim of the present study is to compare the nutritional compensation between iso-caloric meals of various textures (liquid vs solid) in health young adults.

Description:

The present study will compare the potential energy intake compensations, appetite feelings response, food reward variations and satiating responses after the ingestion of three different lunch meals: i) one classical cooked meal; ii) one iso-energetic meal consumed using a pre-prepared liquid meal; iii) one iso-energetic meal consumed using a prepared liquid meal. This will be the first study to assess all these nutritional factors after such meals.

Recruitment information / eligibility

• Status: Not yet recruiting
• Enrollment: 30
• Est. completion date: November 30, 2020
• Est. primary completion date: October 31, 2020
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: All
• Age group: 18 Years to 25 Years

Eligibility

Inclusion Criteria:

• being aged 18 to 25 years old

• Being normal weight with a BMI between 20 and 25 kg/m²

• Being registered with a social security number

Exclusion Criteria:

• Eating disorders

• Specific food allergies or habits

• being under diet

Related Conditions & MeSH terms

• Healthy Normal Weight

Intervention

Behavioral:
• SOLID
condition with a classical meal served using solid food items
• LIQUID_P
condition with a liquid meal served using a powder solution
• LIQUID_L
condition with a pre-prepared meal served using a liquid solution.

Locations

Country	Name	City	State
France	Chu Clermont Ferrand	Clermont-Ferrand

Sponsors (3)

Lead Sponsor	Collaborator
University Hospital, Clermont-Ferrand	Appetite Control and Energy Balance Research Group, UNiversity of Leeds, Leeds, UK, University of Clermont-Auvergne

Country where clinical trial is conducted

France, 

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	Change in Spontaneous Energy intake measured	spontaneous food intake will be measured ad libitum for the 12 hours that will follow the laboratory sessions (between 02:00pm to 11:59 pm). The participants will be offered a food bag composed of items they like and proposed ad libiutm and will be asked to only conume food from this bag for the rest of the day. Their intake will be weighted using an electronic food scale by a member of the investigation team and then analysed using Bilnuts software.	day 1 , day 8, day 15
Secondary	Hunger feelings	hunger area under the curve will be assessed using visual analogue scale through a the day	day 1 , day 8, day 15
Secondary	Food reward	The participants will be asked to complete a validated computer-based procedure to measure food reward (Leeds Food Preference Questionnaire; LFPQ)	day 1 , day 8, day 15