Ignite Creation Date:
2025-12-24 @ 4:49 PM
Ignite Modification Date:
2025-12-28 @ 4:54 PM
Study NCT ID:
NCT05615350
Status:
COMPLETED
Last Update Posted:
2023-01-25
First Post:
2022-11-02
Is Gene Therapy:
True
Has Adverse Events:
False
Brief Title:
The Effect of Meal Texture on Intake
Sponsor:
Wageningen University
Organization:
Study Overview
Official Title:
The Effect of Meal Texture on Intake
Status:
COMPLETED
Status Verified Date:
2023-01
Last Known Status:
None
Delayed Posting:
No
If Stopped, Why?:
Not Stopped
Has Expanded Access:
False
If Expanded Access, NCT#:
N/A
Has Expanded Access, NCT# Status:
N/A
Acronym:
None
Brief Summary:
In this study the effect of meal texture differences (slow vs fast eating rate) on intake will be investigated.
Detailed Description:
Rationale: Food texture modifies eating rate and through that the energy intake of foods. It is shown that harder, chunkier, more viscous, and more voluminous foods decrease eating rate of foods and thus decrease energy intake. However, most research is done in model foods or single foods. So far, little research on food texture and intake has been performed for meals. It is not known what the effect of food texture and eating rate is on intake in a wide variety of meals. Knowledge on the effect of food texture on intake could be used for strategies to drive or limit energy intake.
Objective: The objective is to determine how a wide range of different food textures influence energy intake, food intake, and eating behaviour.
Study design: All participants receive all twelve different meals (within subject design). The meals are either served during breakfast or lunch. The meals have a wide range of different food textures. Participants consume the meals ad libitum twice per week for six weeks long with at least two days in between.
Study population: Healthy Dutch speaking adults (n=30) between 18-55 years old with a BMI between 18.5-30 kg/m2.
Intervention: Participants will join twelve test sessions. For the test sessions they will visit the eating behaviour lab where they receive ad libitum meals during breakfast or lunch. During meal consumption participants are video recorded to determine eating behaviour. The participants will receive in total twelve meals. The order in which participants will receive the meals will be block randomized (block n = 5).
Objective: The objective is to determine how a wide range of different food textures influence energy intake, food intake, and eating behaviour.
Study design: All participants receive all twelve different meals (within subject design). The meals are either served during breakfast or lunch. The meals have a wide range of different food textures. Participants consume the meals ad libitum twice per week for six weeks long with at least two days in between.
Study population: Healthy Dutch speaking adults (n=30) between 18-55 years old with a BMI between 18.5-30 kg/m2.
Intervention: Participants will join twelve test sessions. For the test sessions they will visit the eating behaviour lab where they receive ad libitum meals during breakfast or lunch. During meal consumption participants are video recorded to determine eating behaviour. The participants will receive in total twelve meals. The order in which participants will receive the meals will be block randomized (block n = 5).
Study Oversight
Has Oversight DMC:
False
Is a FDA Regulated Drug?:
False
Is a FDA Regulated Device?:
False
Is an Unapproved Device?:
None
Is a PPSD?:
None
Is a US Export?:
None
Is an FDA AA801 Violation?: