Effect of Snacks on Appetite Control

Study Results

Results available

Outcome measurements, participant flow, baseline characteristics, and adverse events have been published for this study.

View full results

Basic Information

Get a concise snapshot of the trial, including recruitment status, study phase, enrollment targets, and key timeline milestones.

Recruitment Status

COMPLETED

Clinical Phase

NA

Total Enrollment

46 participants

Study Classification

INTERVENTIONAL

Study Start Date

2013-07-06

Study Completion Date

2014-08-23

Brief Summary

Review the sponsor-provided synopsis that highlights what the study is about and why it is being conducted.

This clinical trial is being conducted to study whether eating certain snacks will reduce your desire to eat and for a longer period of time compared to other snacks. The investigators are testing 2 different snacks. Study #1 will involve eating 2 different seed-like snacks or water. Study #2 will involve eating pita bread with jam, bread with jam or water. The test snack is higher in protein and/or fibre compared to the reference product.

Related Clinical Trials

Explore similar clinical trials based on study characteristics and research focus.

Effect of Certain Breakfasts on Appetite Control

NCT02111486

Appetite Post-prandial Glucose Response

WITHDRAWN NA

Snacking, Satiety &Weight: A Randomized, Controlled Trial

NCT02050165

Obesity

COMPLETED NA

Effects of Pecan Nut Snacks v Equicaloric Snacks on Appetite, Food Intake, Metabolism, Hormones and Biomarkers

NCT04484974

Overweight and Obesity

COMPLETED NA

A Comparison of Satiety Effects Two Commercially Available Snack Bars

NCT07227701

Satiety

ACTIVE_NOT_RECRUITING NA

High Fat vs High Protein and Appetite Hormones

NCT04518930

Body Weight Appetitive Behavior Dietary Exposure +1 more

COMPLETED NA

Detailed Description

Dive into the extended narrative that explains the scientific background, objectives, and procedures in greater depth.

Healthy adults will be recruited to participate in a randomized, controlled, crossover study to investigate whether or not eating snacks made with buckwheat would increase satiety and reduce their energy intake when compared to a comparable snack. Water was included as a non-caloric control. The study consisted of 3 visits and participants would receive a different treatment at each visit. Visits were scheduled at least 7 days apart. Visual analog scales will be used to assess appetite related sensations at 7 time points, fasting, 30 minutes after consuming the snack and then at 30 minute intervals for 180 minutes. Participants will be provided with a lunch and the amount of food consumed will be weighed. I addition, participants will be asked to maintain a food record for the remainder of the day.

Conditions

See the medical conditions and disease areas that this research is targeting or investigating.

Healthy Canadians Appetite Control

Study Design

Understand how the trial is structured, including allocation methods, masking strategies, primary purpose, and other design elements.

Allocation Method

RANDOMIZED

Intervention Model

CROSSOVER

Randomized crossover

Primary Study Purpose

OTHER

Blinding Strategy

SINGLE

Participants

Study Groups

Review each arm or cohort in the study, along with the interventions and objectives associated with them.

Experimental Snack #1

One of three interventions to be administered at each visit, an experimental snack, a placebo comparator reference product or a placebo comparator non-caloric control. The experimental snack #1 is a gluten-free high protein snack comprised of a 30g serving of buckwheat groats. The placebo comparator reference product is a gluten-free snack with similar energy density, but 1/2 the protein as snack #1, comprised of a 32g serving of corn nuts. The placebo comparator non-caloric control is water.

Group Type EXPERIMENTAL

gluten-free high protein snack #1

Intervention Type OTHER

buckwheat groats 30g serving

gluten-free snack with similar energy density but 1/2 the protein as snack #1

Intervention Type OTHER

32g serving of corn nuts

non-caloric control

Intervention Type OTHER

water

Experimental Snack #2

One of three interventions to be administered at each visit, an experimental snack, a placebo comparator reference product or a placebo comparator non-caloric control. The experimental snack #2 is a gluten-free high protein and high fibre snack comprised of a 50g serving of a buckwheat and pinto bean flour pita bread. The placebo comparator reference product is a gluten-free snack with similar energy density, but less protein and fibre than snack #2, comprised of a 50g serving of rice bread. The placebo comparator non-caloric control is water.

Group Type EXPERIMENTAL

non-caloric control

Intervention Type OTHER

water

gluten-free high protein and high fibre snack #2

Intervention Type OTHER

buckwheat and pinto bean flour pita bread 50g serving

gluten-free snack with similar energy density, but less protein and fibre than snack #2

Intervention Type OTHER

50g serving of rice bread

Interventions

Learn about the drugs, procedures, or behavioral strategies being tested and how they are applied within this trial.

gluten-free high protein snack #1

buckwheat groats 30g serving

Intervention Type OTHER

gluten-free snack with similar energy density but 1/2 the protein as snack #1

32g serving of corn nuts

Intervention Type OTHER

non-caloric control

water

Intervention Type OTHER

gluten-free high protein and high fibre snack #2

buckwheat and pinto bean flour pita bread 50g serving

Intervention Type OTHER

gluten-free snack with similar energy density, but less protein and fibre than snack #2

50g serving of rice bread

Intervention Type OTHER

Eligibility Criteria

Check the participation requirements, including inclusion and exclusion rules, age limits, and whether healthy volunteers are accepted.

Inclusion Criteria

* Body mass index 18-30kg/m2
* males and non-pregnant or non-lactating females

Exclusion Criteria

* Diagnosis of disease by a medical doctor that requires medical treatment during the study period.
* Daily tobacco use.
* Physical Activity Level \>1.8.
* Eat meals at irregular or unusual times.
* Food allergy, aversion or unwillingness to eat study foods.
* Use of any prescription or non-prescription drug, herbal or nutritional supplement known to affect appetite.
* Presence of a gastrointestinal disorder.
* Score \>65% on any 1 of the 3 categories of the Three Factor Eating Questionnaire-R18.

Minimum Eligible Age

20 Years

Maximum Eligible Age

70 Years

Eligible Sex

ALL

Accepts Healthy Volunteers

Yes