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Lack of Satiety clinical trials

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NCT ID: NCT02897570 Completed - Clinical trials for Attention Deficit and Disruptive Behavior Disorders

Metabolic and Neurofunctional Responses to Breakfasts

Start date: October 2013
Phase: N/A
Study type: Interventional

This study aims at assessing the effects of glucose and different types of breakfast on metabolic and neurofunctional responses in healthy individuals. Twelve healthy subjects, on a stable diet, in a randomized-crossover fashion, received either a 50 g glucose load (control) or one of these breakfast: B1: milk (125ml) and cereals (30g); B2: milk (220ml), apple (200g) and cream chocolate filled sponge cake (30g); B3: milk (125ml), bread (50g), apple (150g) and hazelnut cream chocolate (15g). Prior and upon completion of each tolerance test, an EEG was performed to measure frontal P300-evoked potentials.

NCT ID: NCT02471092 Completed - Hyperglycemia Clinical Trials

The Effect of Milk Proteins on Satiety, Food Intake and Metabolic Control (Glycemia) in Early Adulthood

Start date: November 2014
Phase: N/A
Study type: Interventional

The purpose of this study is to develop and test modified milk protein products to determine the effects of amino acids on food intake, satiety, insulin secretion and glucose control by insulin-independent action in healthy adults.

NCT ID: NCT02122224 Completed - Obesity Clinical Trials

Breakfast Consumption in Preschoolers: Satiety, Diet Quality and Memory

Start date: December 2013
Phase: N/A
Study type: Interventional

One important factor determining school performance is the consumption of breakfast. While research has shown that older children perform better in school after consuming breakfast, there are little data for preschool-age children. Consuming breakfasts with different macro- and micronutrient contents may have different effects on performance, which may be associated with variations in satiation and satiety during and after the different breakfasts. In addition, children who consume breakfast have better diet quality than children who skip breakfast. The investigators will conduct a community based, randomized, crossover trial in 4-5 year old children over 7 weeks to examine the short-term effect of feeding preschoolers three different intervention breakfast types: high protein, high-fiber, or high protein and high fiber compared to a usual breakfast served at the preschool. The investigators expect that the children consuming any of the three experimental breakfasts will consume less overall calories and have better diet quality and memory performance compared to children who have the usual breakfast. The investigators hypothesis is that preschoolers will experience the highest level of satiety as well as highest level of overall diet quality when they consume the combined high-protein and high-fiber based breakfast foods. This study will be conducted at Bauer Family Resources in Lafayette as these are the sites of Head Start programs, which are preschools for children from low-income families. Children from families of low income are more likely to have poor diet quality and poor school performance compared to children from families with higher incomes. Therefore, this population is most in need of this type of intervention.

NCT ID: NCT02075788 Completed - Hyperglycemia Clinical Trials

Millet Products Study - Investigation of Glycemic Index and Satiety

Start date: January 2014
Phase: N/A
Study type: Interventional

The purpose of this study is to investigate how millet incorporation into different baked product types influences glycemic response and satiety.

NCT ID: NCT01587911 Completed - Appetite Disorders Clinical Trials

Casinomacropeptide and Satiety

CMP2
Start date: May 2008
Phase: N/A
Study type: Interventional

Assessing 5 different milk derived proteins versus placebo for appetite regulation and satiety, delivered via shake vehicle.

NCT ID: NCT01379911 Completed - Lack of Satiety Clinical Trials

Developing Methods for Completing Future Satiety Studies

Start date: February 2013
Phase: N/A
Study type: Interventional

Satiety is defined as the inhibition of eating, as a consequence of fullness after consuming food. Being able to effectively measure satiety is an important concept that has implications in the treatment and prevention of overweight and obesity. Increasing post-meal satiety is recognized a useful strategy for weight management. Recently, the category of foods marketed as having satiating effects has seen significant growth and this trend is expected to continue. The purpose of this project is to develop and validate methods for assessing the degree of satiety induced by foods and natural health products using commercially available food products. This trial will examine the effects of a commercially available yogurt (containing added protein and fibre) on self-reported satiety and hunger, as well as food intake in both controlled and uncontrolled settings.

NCT ID: NCT01358318 Completed - Lack of Satiety Clinical Trials

Effects of Soy Protein/Soy Fiber on Measures of Satiety

Start date: February 2011
Phase: N/A
Study type: Interventional

The purpose of this study is to determine whether ingestion of a bar containing either added soy protein or soy fiber or both, increases subjective and objective measures of satiety compared to a control bar.

NCT ID: NCT01305291 Completed - Lack of Satiety Clinical Trials

Fibersol-2 Clinical Trials Related to Appetite

Start date: November 2008
Phase: N/A
Study type: Interventional

Emerging research suggests fiber, particularly digestion-resistant maltodextrins such as Fibersol-2, may impact satiety, by decreasing hunger, prolonging satiation, and/or increasing satiety signals from the gut. This research aims to determine whether or not Fibersol-2 may impact satiety, by decreasing hunger, prolonging satiation, and/or increasing satiety signals from the gut.

NCT ID: NCT01152047 Completed - Dyspepsia Clinical Trials

The Effect of Oxytocin on Gastric Emptying

Start date: May 2010
Phase: N/A
Study type: Interventional

The investigators have seen that oxytocin lowers satiety in healthy subjects. Patients with dyspepsia suffers from decreased accommodation and increased satiety postprandially. The investigators now want to examine whether oxytocin may diminish symptoms in these patients.