Food Rheology and Feeding in Lean and Obese Humans

NCT ID: NCT00260130

Last Updated: 2013-05-30

Basic Information

• Recruitment Status: COMPLETED
• Clinical Phase: NA
• Total Enrollment: 34 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2005-02-28
• Study Completion Date: 2009-07-31

Brief Summary

The 2010 National Health Objectives call for a reduction in the prevalence of obesity. The marked recent increase in overweight and obesity prevalence implicates behavioral factors in the etiology of the epidemic. The present proposal hypothesizes the trend is attributal, in part, to increasing consumption of energy-yeilding beverages since they are a significant and increasing source of dietarty energy and they elicit weaker appetitive and dietary responses than solid foods.

Detailed Description

Three human studies are propsed to more fully characterized attributes of liquids and solids that may account for the differential appetitive responses they elicit, potential contributory mechanisms as well as the dietary implications of their consumption. Study 1 will contrast the acute effects of fluid and solid foods varying in macronutrient content on satiation, satiety and feeding. Study 2 will determine if the pattern of fluid and solid ingestion influences satiety and feeding by monitoring appetitive and dietary responses to energy and macronutrient matched fluid and solid loads ingested as meal components or between meal snacks. To better assess the clinical implications ofdiets incorpprating liquid or solid supplements. Study 3 will entail chronic ingestion of matched energy yeilding fluid or solid loads with concurrent measurement of appetite, dietary intake, energy expenditureand body weight/composition.

Conditions

Obesity; Overweight; Diabetes

Study Design

• Allocation Method: RANDOMIZED
• Intervention Model: CROSSOVER
• Blinding Strategy: NONE

Study Groups

1

Consuming fruit and vegetable juice

Group Type: ACTIVE_COMPARATOR

food in fluid form

Intervention Type: OTHER

dietary intake of fluid forms of vegetables

2

Consuming whole fruits and vegetables

Group Type: ACTIVE_COMPARATOR

food in solid form

Intervention Type: OTHER

dietary intake of solid forms of vegetables

Interventions

food in fluid form

dietary intake of fluid forms of vegetables

Intervention Type: OTHER

food in solid form

dietary intake of solid forms of vegetables

Intervention Type: OTHER

Eligibility Criteria

Inclusion Criteria

• BMI 18-23 or 27-35
• weight stable
• constant habitual activity pattern
• low fruit/vegetable consumer
• non-restrained eater

Exclusion Criteria

• diabetic
• taking medication known to influence appetite

• Minimum Eligible Age: 18 Years
• Maximum Eligible Age: 40 Years
• Eligible Sex: ALL
• Accepts Healthy Volunteers: Yes

Sponsors

National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK)

NIH

Sponsor Role: collaborator

Purdue University

OTHER

Sponsor Role: lead

Responsible Party

Richard Mattes

Prof. Foods and Nutrition

Responsibility Role: PRINCIPAL_INVESTIGATOR

Principal Investigators

Richard D Mattes, MPH, PhD, RD

Role: PRINCIPAL_INVESTIGATOR

Purdue University

Locations

Purdue University

West Lafayette, Indiana, United States

Countries

United States

Related Links

http://www.foodsci.purdue.edu/research/27

Dr. Mattes Laboratory for Sensory and Ingestive Studies web site.

Other Identifiers

R01DK063185

Identifier Type: NIH

Identifier Source: secondary_id

View Link

Study 1: 503001275

Identifier Type: -

Identifier Source: secondary_id

Study 2: 508002908

Identifier Type: -

Identifier Source: secondary_id

Study 3: 505002589

Identifier Type: -

Identifier Source: secondary_id

DK63185 (completed)

Identifier Type: -

Identifier Source: org_study_id