Comparing Liquid Versus Solid Forms of Sugars and Whey Protein

NCT ID: NCT01348685

Last Updated: 2011-05-05

Basic Information

• Recruitment Status: COMPLETED
• Clinical Phase: NA
• Total Enrollment: 43 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2007-01-31
• Study Completion Date: 2009-03-31

Brief Summary

To compare the effect of eating solid vs. drinking liquid forms of gelatin, sucrose and its component mixtures and whey protein on subjective appetite and food intake in young men.

Detailed Description

Three randomized cross-over design experiments were used to compare the effect of solid and liquid forms of gelatin (6 g) in experiment 1, sucrose (75 g) and a mixture of 50% glucose/ 50% fructose (G50:F50) in experiment 2, and acid and sweet whey protein (50 g) in experiment 3 on healthy normal weight males . The controls were water (experiment 1 and 3) and calorie-free sweetened water with gelatin (sweet gelatin, experiment 1) or without gelatin (sweet control, experiment 2). Subjective average appetite was measured by visual analogue scales frequently over 1 h and ad libitum food intake was measured 1 h after the treatment consumptions.

Conditions

Diabetes; Obesity

Study Design

• Allocation Method: RANDOMIZED
• Intervention Model: CROSSOVER
• Primary Study Purpose: PREVENTION
• Blinding Strategy: SINGLE

Interventions

Compare the effect of solid vs. liquid forms of sugars on satiety and food intake

Intervention Type: OTHER

the effect of solid vs. liquid forms of gelatin on appetite and food intake

Intervention Type: OTHER

The effect of solid vs. liquid forms of whey protein on food intake

Intervention Type: OTHER

Eligibility Criteria

Inclusion Criteria

• Healthy lean males with BMI between 18- 24.9 kg/m2 and an age range of 19 to 28 years were recruited for the three experiments.

Exclusion Criteria

• Diabetics (fasting blood glucose ≥ 7.0 mmol/L), smokers, breakfast skippers or dieters were excluded from the experiments. Individuals under medications or with a history of liver or kidney disease and major medical or surgical event within the last six months were excluded.

• Minimum Eligible Age: 19 Years
• Maximum Eligible Age: 28 Years
• Eligible Sex: MALE
• Accepts Healthy Volunteers: Yes

Sponsors

Natural Sciences and Engineering Research Council, Canada

OTHER

Sponsor Role: collaborator

Mondelēz International, Inc.

INDUSTRY

Sponsor Role: collaborator

Canadian Sugar Institute

UNKNOWN

Sponsor Role: collaborator

University of Toronto

OTHER

Sponsor Role: lead

Responsible Party

University of Toronto

Locations

University of Toronto, Department of Nutritional Sciences

Toronto, Ontario, Canada

Countries

Canada

Other Identifiers

Solid and liquid 1

Identifier Type: -

Identifier Source: org_study_id