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Clinical Trial Details — Status: Completed

Administrative data

NCT number NCT02977273
Other study ID # 2015/00867 Part 2
Secondary ID
Status Completed
Phase N/A
First received November 21, 2016
Last updated November 29, 2016
Start date September 2015
Est. completion date September 2016

Study information

Verified date November 2016
Source Clinical Nutrition Research Centre, Singapore
Contact n/a
Is FDA regulated No
Health authority Singapore: Institutional Review Board
Study type Interventional

Clinical Trial Summary

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)


Description:

The current obesogenic environment is characterized by the abundance of palatable and high energy dense foods. Eating from large portions can promote sustained overcompensation at meal times. On the other hand, eating at a slower rate has been shown to reduce meal size, and food-based texture differences can slow eating rate. It is possible that texture-based differences in eating rate could be used to reduce energy intake in of foods that are served in large portions.

This study was conducted to quantify the effect of eating rate (fast vs. slow) on ad-libitum consumption of a meal, alone and in combination with variations in portion size (100 % 700 g vs 150 % 1050 g). The meal combinations were as follows:

Meal 1: thin/100% portion; Meal 2: thin/150% portion; Meal 3: thick/100% portion; Meal 4: thick /150% portion

Participants consumed the four test meals over four non-consecutive test sessions at the Clinical Nutrition Research Centre, with at least three days washout between each session. Each part followed a completely randomised full crossover design.

The primary objective was to assess ad libitum intake (both kcal and g) of the test meals, depending on the combination of food texture and energy density.

The secondary objectives were to assess the eating rate, oral processing characteristics, changes in rated appetite up to 90 minutes post-consumption and energy intake (kcal) for the rest of the test day (food diary), as a function of the test meal texture and energy density


Recruitment information / eligibility

Status Completed
Enrollment 53
Est. completion date September 2016
Est. primary completion date September 2016
Accepts healthy volunteers Accepts Healthy Volunteers
Gender Female
Age group 21 Years to 50 Years
Eligibility Inclusion criteria:

- Aged between 21 and 50 years

- BMI < 30 kg/m2

Exclusion criteria:

- Individuals whose body weight has changed more than 5 kilograms in the last 12 months

- People who are taking insulin or medications known to affect glucose metabolism, appetite or energy metabolism

- Individuals who are currently dieting

- People with intolerances or allergies to study foods or test products, e.g. soya, wheat, gluten, cereal, fruits, biscuits, dairy products, rice, vegetable, meat, seafood, sugar and sweetener, gelatin, natural food colourings or flavourings, etc

- Pregnant women

Study Design

Allocation: Randomized, Intervention Model: Crossover Assignment, Masking: Single Blind (Subject), Primary Purpose: Basic Science


Related Conditions & MeSH terms


Intervention

Other:
Thin/100% Portion
Thin textured rice meal (ground rice grains) served in a regular portion size (100 %: 700g)
Thin/150% Portion
Thin textured rice meal (ground rice grains) served in a larger portion size (150 %: 1050g)
Thick/100% Portion
Thick textured rice meal (whole rice grains) served in a regular portion size (100 %: 700g)
Thick/150% Portion
Thick textured rice meal (whole rice grains) served in a larger portion size (150 %: 1050g)

Locations

Country Name City State
Singapore Clinical Nutrition Research Centre Singapore

Sponsors (1)

Lead Sponsor Collaborator
Clinical Nutrition Research Centre, Singapore

Country where clinical trial is conducted

Singapore, 

Outcome

Type Measure Description Time frame Safety issue
Primary Ad libitum intake of the test meals - weight (g) The weight of the test meal that is consumed during the 20 minute session was recorded.
There are four test sessions and participants eat one of the four test meals each session. The amount consumed was measured each time.
Measued once for up to 20 minutes No
Primary Ad libitum intake of the test meals - calories (kcal) The weight of the meal consumed at each of the four test sessions was convert to calories using the meal energy density (which is known).
There are four test sessions and participants eat one of the four test meals each session. The amount consumed was measured each time.
Measued once for up to 20 minutes No
Secondary Eating rate of the test meal Video recordings of the participants eating are coded and from this eating rate was calculated as grams consumed per minute (g/min). Measued once for up to 20 minutes No
Secondary Changes in rated appetite pre- to post meal consumption and up to 90 minutes post-consumption 100-point Visual Analogue Scale (VAS) ratings of hunger, fullness, desire to eat, prospective consumption and thirst pre-meal, immediately post-meal, +15 minutes, +30 minutes, +45 minutes, +60 minutes, +75 minutes, + 90 minutes No
Secondary Energy intake (kcal) for the rest of the test day recorded in a Food diary Food intake recorded in a food diary Up to 24 hours No
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