View clinical trials related to Satiety.
Filter by:This study investigates the effect of acute walnut consumption on the cognitive behaviour, mood, brain activation, and markers of inflammation in young adults. In a within subjects design participants will receive a 50 g walnut or placebo intervention in a randomised order with a one week washout between interventions.
This study evaluates the satiating effect of two types of food supplements made from various types of fibres in the subsequent intake of other foods, in satiety, and in the regulation of hormones
The objective of the study is to determine the effects of fresh mango pulp consumption on satiety and metabolic parameters in overweight/obese adults.
The purpose of the present study was to determine the effects of different type of snack consumption on postprandial satiety, glucose, insulin, antioxidant capacity and anxiety in healthy subjects.
The overall aim is to investigate effects of saturated versus polyunsaturated fat on glycemic regulation and satiety in a postprandial study with healthy individuals. The potential effects will be related to changes in gut microbiota, the circulating levels of short chain fatty acids, inflammation and gene expression in peripheral mononuclear blood cells.
The interventional study will evaluate the effects of a regularly consumption of barley and oat flakes in crude and roasted form on the glucose and lipid metabolism as well as the postprandial saturation. Moreover, the study will evaluate the effect of a regularly consumption of barley and oat flakes on the glucose and lipid metabolism over a period of three weeks. All participants will run through each intervention (cross-over design). Inbetween these intervention periods there will be wash-out phases. In total there will be four interventions: crude oat flakes, roasted oat flakes, crude barley flakes and roasted barley flakes. The comparison will be made against white toastbread. The study participants will visit the study centrum before and after each intervention over an entire period of 27 weeks.
To characterize the effects of three chocolate snacks on cognitive performance, subjective appetite, food intake control, and glycemic response in normal weight adults.
The purpose of this study is to compare the changes in blood lipids and feelings of satiety after consumption of oil-in-water emulsions in which the droplets are in either the liquid or solid (i.e. crystalline) states.
The objectives of this study are to determine, in normal-weight and overweight subjects the effect of: Primary: oatmeal containing 4 g oat β-glucan on food intake at a subsequent meal compared to Cream of Rice cereal. Secondary: (i) oatmeal containing 2 g oat β-glucan on food intake at a subsequent meal compared to Cream of Rice cereal; and (ii) oatmeal containing 2g, 4g and 4g low MW oat beta-glucan on subjective appetite ratings, gastric emptying, postprandial responses of glucose, insulin, ghrelin and PYY levels compared to those elicited by Cream of Rice cereal. In addition, the relationship between amount, MW and viscosity of OBG and the primary and secondary objectives will be determined.
The goal of the proposed study is to determine the effects of fresh watermelon fruit consumption on satiety, metabolic parameters and weight management.