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Palatability and Postprandial Sensations

NCT ID: NCT03134365

Last Updated: 2017-04-28

Study Results

Results pending

The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.

Basic Information

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Recruitment Status

COMPLETED

Clinical Phase

NA

Total Enrollment

22 participants

Study Classification

INTERVENTIONAL

Study Start Date

2016-08-04

Study Completion Date

2016-12-02

Brief Summary

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Aim: to determine the effect of palatability on the cognitive (satiation/fullness) and emotive (digestive well-being/mood) responses to meal ingestion. The postprandial responses to conventional (potato and cheese cream followed by vanilla cream) versus unconventional test meals (mixture of both creams) with identical composition (350 Kcal) and physical characteristics (colour, texture, consistency, temperature) but distinctively different palatability will be studied on a cross over-design. The responses to the meals will be tested on 2 different days.

Participants (22 non-obese healthy men) will be instructed to eat a standard dinner the day before, to consume a standard breakfast at home after overnight fast, and to report to the laboratory, where the test meal will be administered 5 h after breakfast. Studies will be conducted in a quiet, isolated room with participants sitting on a chair. Perception will be measured at 5 min intervals 10 min before and 20 min after ingestion and at 10 min intervals up to 60 min after the probe meal.

Detailed Description

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Conditions

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Healthy

Keywords

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meal ingestion palatability postprandial responses hedonic response

Study Design

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Allocation Method

RANDOMIZED

Intervention Model

CROSSOVER

Primary Study Purpose

OTHER

Blinding Strategy

SINGLE

Outcome Assessors

Study Groups

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Mixed meal

Group Type EXPERIMENTAL

Mixed meal

Intervention Type OTHER

Mixed meal with identical composition and physical characteristics (colour, texture, consistency, temperature) but distinctively different palatability.

Combined meal

Group Type ACTIVE_COMPARATOR

Combined meal

Intervention Type OTHER

Combined meal.

Interventions

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Mixed meal

Mixed meal with identical composition and physical characteristics (colour, texture, consistency, temperature) but distinctively different palatability.

Intervention Type OTHER

Combined meal

Combined meal.

Intervention Type OTHER

Eligibility Criteria

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Inclusion Criteria

* non obese

Exclusion Criteria

* history of gastrointestinal symptoms
* prior obesity
* use of medications
* history of anosmia and ageusia
* current dieting
* alcohol abuse
* psychological disorders
* eating disorders
Minimum Eligible Age

18 Years

Maximum Eligible Age

70 Years

Eligible Sex

MALE

Accepts Healthy Volunteers

Yes

Sponsors

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Hospital Universitari Vall d'Hebron Research Institute

OTHER

Sponsor Role lead

Responsible Party

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Responsibility Role SPONSOR

Locations

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University Hospital Vall d'Hebron

Barcelona, , Spain

Site Status

Countries

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Spain

Other Identifiers

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PR(AG)338/2016C

Identifier Type: -

Identifier Source: org_study_id