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Satiation clinical trials

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NCT ID: NCT05671965 Active, not recruiting - Appetite Clinical Trials

Effects of Oral Xylitol on Subsequent Energy Intake

Start date: January 27, 2023
Phase: N/A
Study type: Interventional

The aim of this project is to investigate the effect of xylitol (given as pre-load), compared to sucrose, Ace-K, 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: 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: 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: NCT03901157 Recruiting - Clinical trials for Overweight and Obesity

Repetitive Lipid Intake and Food Intake

Start date: October 21, 2019
Phase: N/A
Study type: Interventional

In the present study the investigators will investigate the effect of consuming lipids inside alginate gel once a day during 4 days on food intake and satiety feelings in healthy people with overweight. All participants will receive a test yogurt that includes the oil-filled Ca-alginate gels and a control yogurt where the oil is not inside the gels.

NCT ID: NCT03900130 Completed - Behavior Clinical Trials

The Omnibus Satiety Metric: Predicting Satiety in Humans Through Brain, Blood, and Subjective Data

OmniSaM
Start date: October 18, 2017
Phase: N/A
Study type: Interventional

Designing food and drink that maximizes satiety has long been an ambition of industry and public health. For obvious reasons, foods that fill faster and for longer are desirable to consumers for controlling their weight, and to public health programs that are designed to prevent obesity. Current methods for measuring satiety have weak predictive value, commonly fail to replicate, and are yet to be validated with respect to energy consumption in everyday life. The investigators propose to overcome this deficiency by developing the Omnibus Satiety Metric (OmniSaM). OmniSaM is proposed as a multi-modal metric that targets the full spectrum of processes underlying the satiety cascade, composing brain, blood, mind and behavior of consumers. As a proof-of-concept, subjects (normal BMI) will undergo a preload ad libitum paradigm, with a 2-parameter factorial design comparing milk based products differing in levels of caloric load and protein-to-carbohydrate ratio. The investigators will acquire 1. high-resolution neuroimaging data, whilst 2. simultaneously recording appetitive hormones, 3. blood metabolite composition, 4. subjective sensory indices of appetite and 4. behavioral metrics of consumption.

NCT ID: NCT03539146 Completed - Clinical trials for Gastrointestinal Tolerance

Gastrointestinal Tolerance, Satiation and Sensory Acceptance of Yogurts Containing Dietary Fiber and Coffee Cascara Extract

Start date: May 21, 2018
Phase: N/A
Study type: Interventional

Coffee processing byproducts, such as coffee cascara (outer skin and pulp of the coffee berry), have potential health promoting properties due to the presence of bioactive compounds. Its use as a novel food ingredient is a means of valorizing this fractioin in the elaboration of functional yogurts. The addition of cascara extract in yogurt affects its texture quality. The addition of dietary fiber can help regain the structure of the yogurt's gel. However, secondary gastrointestinal effects associated with acute fiber ingestion must be considered.The aim of this clinical trial is to study the gastrointestinal tolerance, satiation and sensory acceptance of yogurts containing both coffee cascara extract and different doses of commercial soluble dietary fiber.

NCT ID: NCT03241238 Terminated - Satiation Clinical Trials

The Effect of Dietary Fiber on Food Liking

Start date: July 24, 2017
Phase: N/A
Study type: Interventional

This study will investigate the effects of different fermenting fibers on liking of foods.

NCT ID: NCT02977273 Completed - Satiation Clinical Trials

The Lunch Study: the Combined Effects of Food Texture and Portion Size on Intake

Start date: September 2015
Phase: N/A
Study type: Interventional

Meal size is strongly influenced by a number of external features of the food environment which can promote over-consumption, such as the availability of palatable energy dense foods and large portion sizes. The current research aimed to investigate whether natural food-based differences in texture could be used to slow down eating rate and reduce intake from large portions. A four-session randomised crossover study assessed the effect of faster vs. slower eating rate, achieved through manipulating food texture, on ad-libitum consumption (weight and calories) of a meal, alone and in combination with variations in meal portion size (regular vs. large)

NCT ID: NCT02977260 Completed - Satiation Clinical Trials

The Lunch Study: the Combined Effects of Food Texture and Energy Density on Intake

Start date: September 2015
Phase: N/A
Study type: Interventional

Meal size is strongly influenced by a number of external features of the food environment which can promote over-consumption, such as the availability of palatable energy dense foods. The current research aimed to investigate whether natural food-based differences in texture could be used to slow down eating rate and reduce intake from large portions and higher energy dense foods. A four-session randomised crossover study assessed the effect of faster vs. slower eating rate, achieved through manipulating food texture, on ad-libitum consumption (weight and calories) at a meal, alone and in combination with variations in meal energy-density (higher vs. lower)

NCT ID: NCT00200213 Completed - Obesity Clinical Trials

Liking of Snack Foods - Sub-Study 1

Start date: February 2004
Phase: N/A
Study type: Interventional

Specific Aims: Environmental factors contributing to overconsumption, such as larger food portion sizes, may be contributing to the obesity epidemic. The objective of the proposed study is to examine the independent and combined effects of portion size and quantity of food on intake in normal weight males and females. Participants will be randomly assigned to one of four conditions varying in the portion size and quantity of junk food provided: small quantity of food packaged in small portions (SSP), small quantity of food packaged in large portions (SLP), large quantity of food packaged in small portions (LSP), and large quantity of food packaged in large portions (LLP). A box containing four different junk foods, packaged according to one of the four conditions, will be given to participants to take home for three days. The total amount of food consumed from the box over the three days will be measured. It is anticipated that portion size and quantity of food, both independently and combined, will influence intake, such that larger portion sizes and quantity of food provided to participants will produce greater intake.Subject Population: We propose to recruit 60 healthy men and women, aged 18-50 years, with a body mass index (BMI) of less than or equal to 28. Participants will be non-smokers, unrestrained eaters, and have no known food allergies to the foods used in the investigation.Methods/Design: Participants will be randomly assigned to one of four conditions, varying in portion size (small versus large) and quantity of food provided (small versus large). A box containing four junk foods, packaged according to one of the conditions, will be provided to participants. They will be encouraged to eat as much or as little of the food as they want, but to at least taste each of the four foods over the three-day period. During this time, they will be instructed to not eat any other junk foods. At the end of the three-day period, participants will return the box with any remaining uneaten junk food.Data Analyses: The dependent variables, the amount of grams and kcals consumed from the provided junk foods, will be examined between the four different conditions.Significance: If portion size and quantity are related to intake, subsequent studies will develop clinical interventions related to reducing portion size and/or quantity of food available in the household.