Effect of Lubricity of Food Gels on Satiation and Satiety
NCT ID: NCT04240795
Last Updated: 2020-08-14
Study Results
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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COMPLETED
NA
17 participants
INTERVENTIONAL
2019-11-01
2020-07-31
Brief Summary
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Detailed Description
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Participants are asked come to the laboratory on three occasions. Before participating, each participant is screened for eligibility criteria using an online health screening questionnaire and Three Factors Eating Questionnaire. Participants are offered one of the three products (water or either of the two gels), the order of which is randomized and counterbalanced.
Participants are instructed to fast for 11 hours and to restrict from drinking alcohol for 24 hours before each session. In the first session, weight and height are measured. Participants then provide baseline (- 5 minutes) appetite ratings on a 100 mm visual analogue scale (VAS). After that they are given a standardized breakfast (females - 250kcal, males - 350 kcal). Then, participants are asked to rate their appetite on a 100-mm VAS in every 30 minutes for the next 2.5 hours. After that, they are given the preload - either hydrogels differing in their structure complexity or water. After consuming the preload, appetite ratings are recorded by the participants on three time points on 100-mm VAS. Ad libitum food is offered as lunch after 30 minutes after ingesting the preload and the last VAS is taken. Food intake is measured. Saliva is taken three times during each session after breakfast, before and after preload consumption to measure protein, mucin content, amylase activity, and salivary lubricity (tribology).
Conditions
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Study Design
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RANDOMIZED
CROSSOVER
BASIC_SCIENCE
SINGLE
Study Groups
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Low lubricity (LL) hydrogels containing fibre-based beads
Participants are given a preload of 30 g of low lubricity hydrogels (alginate beads in kappa-carrageenan hydrogels) after 2.5 hours after a standardized breakfast. After 30 minutes of the preload, participants are given ad libitum lunch. They are asked to eat "as much or as little as they want, until they feel comfortably full".
Low lubricity (LL) hydrogels containing fibre-based beads
The preload is made from kappa-carrageenan and alginate beads of 450 μm size. It contains no additional macronutrient but has food-grade watermelon flavor, color, and non-nutritive sweetener.
High lubricity (HL) hydrogels containing no fibre-based beads
Participants are given a preload of 30 g of high lubricity hydrogels (no beads in kappa-carrageenan and alginate mixed hydrogels) after 2.5 hours after a standardized breakfast. After 30 minutes of the preload, participants are given ad libitum lunch. They are asked to eat "as much or as little as they want, until they feel comfortably full".
Low lubricity (LL) hydrogels containing fibre-based beads
The preload is made from kappa-carrageenan and alginate beads of 450 μm size. It contains no additional macronutrient but has food-grade watermelon flavor, color, and non-nutritive sweetener.
Water
The water containing the same watermelon flavor, color and sweetness was given as control to match the gels. Participants receive the same amount of water like hydrogels - 30 g after 2.5 hours after a standardized breakfast. After 30 minutes of the preload, participants are given ad libitum lunch. They are asked to eat "as much or as little as they want, until they feel comfortably full".
Low lubricity (LL) hydrogels containing fibre-based beads
The preload is made from kappa-carrageenan and alginate beads of 450 μm size. It contains no additional macronutrient but has food-grade watermelon flavor, color, and non-nutritive sweetener.
Interventions
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Low lubricity (LL) hydrogels containing fibre-based beads
The preload is made from kappa-carrageenan and alginate beads of 450 μm size. It contains no additional macronutrient but has food-grade watermelon flavor, color, and non-nutritive sweetener.
Other Intervention Names
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Eligibility Criteria
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Inclusion Criteria
* Generally healthy
Exclusion Criteria
* Having oral infections/diseases/problems in chewing and swallowing
* Anyone with a chronic or acute health condition that may affect the ability to sense, eat, digest or absorb food
* Anyone currently using prescribed or non-prescribed medication that may interfere with the ability to sense, eat, digest or absorb food
* Anyone who is pregnant or lactating
* Anyone with a food allergy or intolerance
* Anyone who are on a special diet or are taking protein/fiber supplements
* Anyone who cannot tolerate food gels
* Underweight (BMI \<18.5 kg/m²) or overweight (25 - 29.99 kg/m²) or obese (BMI=\>29.99 kg/m²)
* Suffer from any blood borne disease e.g. HIV, Hep B
18 Years
55 Years
ALL
Yes
Sponsors
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University of Leeds
OTHER
Responsible Party
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Anwesha Sarkar
Associate Professor
Locations
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University of Leeds
Leeds, West Yorkshire, United Kingdom
Countries
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Other Identifiers
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LUBSAT (18-049)
Identifier Type: -
Identifier Source: org_study_id
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