Mid-morning Gel Snacks on Subjective Appetite, Glycemic and Insulin Responses, and Food Intake

Satiety Clinical Trial

Official title:

The Effect of Mid-Morning Gel Snacks on Subjective Appetite, Glycemic and Insulin Responses, and Food Intake in Healthy Adults

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT03207607
• Other study ID #: REB2015-405
• Status: Completed
• Phase: N/A
• First received: June 29, 2017
• Last updated: July 3, 2017
• Start date: February 2016
• Est. completion date: August 2016

Study information

• Verified date: June 2017
• Source: Ryerson University
• Contact: n/a
• Is FDA regulated: No
• Study type: Interventional

Clinical Trial Summary

The purpose of this study was to determine the effect of mid-morning gel snacks on subjective appetite, glucose and insulin responses, and food intake in healthy weight young adults.

Description:

23 (14 male, 9 female) healthy, non-smoking human subjects aged 18-30 years with a body mass index (BMI) between 20 and 24.9 were recruited in the experiment. Five gel snacks including a control snack and four modified snacks containing whey protein, oats, coconut oil or maltodextrin were tested. On six separate mornings, at least 3 days apart and after a 12 hours overnight fast, each participant consumed a standardized breakfast of cereal, milk, and orange juice at home, then arrived in the lab 2 hours after breakfast to receive one of the five test snack treatments or skip snack. Subjective appetite by a 100 mm visual analogue scale (VAS) was measured at baseline (0 min) and after each treatment up to 2 h (15, 30, 60, 90, and 120 min). Blood glucose and insulin concentrations were measured via finger-prick at the same time VAS measurements were taken. Food intake was measured via ad libitum pizza lunch.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 23
• Est. completion date: August 2016
• Est. primary completion date: August 2016
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: All
• Age group: 18 Years to 30 Years

Eligibility

Inclusion Criteria:

• be between 18 and 30 years of age

• be healthy, non-smoking and not be taking any medications, including birth control

• body mass index (BMI) between 20 and 24.9

Exclusion Criteria:

• fasting plasma glucose >5.5 mmol/L

• health problems including previously diagnosed diabetes, known or uncertain pregnancy status at screening, gastrointestinal disease, liver or kidney disease

• major medical or surgical event within the past 6 months

• current or recent dieting

• breakfast skipping

• receiving any medications

• menstrual irregularities

• food sensitivities, allergies, intolerances, or dietary restrictions to foods including: cereal, orange juice, dairy, oat, coconut oil, honey, apple, pineapple, strawberry, and pear

• behavioural or emotional problems

• alcohol consumption >7 beverages/week

Related Conditions & MeSH terms

• Food Intake
• Satiety

Intervention

Other:
• Control snack
Isovolumetric (238.4g) gel snack prepared by real fruits (186.2kcal)
• Maltodextrin snack
Isovolumetric (238.4g) gel snack with maltodextrin (271.8kcal)
• Whey protein snack
Isovolumetric (238.4g) gel snack with whey protein (201.8kcal)
• Oat snack
Isovolumetric (238.4g) gel snack with oats and maltodextrin (275.8kcal)
• Coconut oil snack
Isovolumetric (238.4g) gel snack with coconut oil (276.4kcal)
• Snack skipping
no snack

Locations

Country	Name	City	State
Canada	School of Nutrition, Ryerson University	Toronto	Ontario

Sponsors (2)

Lead Sponsor	Collaborator
Ryerson University	The Hershey Company

Country where clinical trial is conducted

Canada, 

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	Subjective Appetite	Participants completed subjective ratings on appetite (e.g., desire to eat, hunger, fullness, prospective food consumption) and well-being at baseline (0 min), 15, 30, 45, 60, 90, and 120 min after snack consumption, as well as immediately following lunch.	Change from baseline over 120 minutes
Secondary	Blood Glucose Response	Blood was collected at baseline (0min), 15, 30, 45, 60, 90, and 120 min after snack consumption, as well as immediately following lunch to observe glycemic responses to gel snacks	Change from baseline over 120 minutes
Secondary	Blood Insulin Response	Blood was collected at baseline (0 min), 15, 30, 45, 60, 90, and 120 min after meal consumption, as well as immediately following lunch, to observe insulin responses to gel snacks	Change from baseline over 120 minutes
Secondary	Food Intake	Participants consumed an ad libitum pizza lunch at 120 minutes	30 min