Ready Meal Consumption, Appetite and Food Intake in Females

NCT ID: NCT04994925

Last Updated: 2021-08-12

Basic Information

• Recruitment Status: COMPLETED
• Clinical Phase: NA
• Total Enrollment: 26 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2019-02-08
• Study Completion Date: 2019-12-23

Brief Summary

Overweight and obesity are public health concerns and there is a forecast rise in the consumption of ready meals that are generally high in saturated fat and low in fibre. Slimming World, a commercial weight management organisation has designed a range of ready meals in line with their weight management programme, which advocates an unrestricted intake of low energy dense food in order to aid in weight loss. Hence, it is valuable to understand the satiating properties of ready meals in order to establish if specific ready meals can enhance satiety and contribute to reducing subsequent energy intake. This study aims to explore the effect of ready meals on short-term satiety and food intake among females with a BMI ≥ 25 kg/m2.

Detailed Description

A total of 26 female participants aged between 18-65 years attended Oxford Brookes Centre for Nutrition and Health for two separate testing days. The study aimed to investigate the effects of energy matched ready meals (calorie-matched but differing quantities of protein and fat) on appetite and subsequent energy and macronutrient intake. The ready meals (Control = supermarket brand and Test = Slimming World) differed in energy density and macronutrient composition, with satiety responses investigated in the studies. The participants consumed a standard breakfast and four hours later consumed either a test ready meal (lasagne, higher energy density) or the control ready meal (lower energy density). Four hours after lunch participants food intake was measured during an ad libitum buffet tea. Additionally, satiety measurements were recorded using visual analogue scales throughout and participants completed a weighed food diary for the remainder of the test day.

Conditions

Overweight

Study Design

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

Study Groups

Control ready meal

Control supermarket brand ready meal with high energy density

Group Type: ACTIVE_COMPARATOR

Control ready meal

Intervention Type: OTHER

Supermarket brand lasagne ready meal

Test ready meal with low energy density

Slimming world test ready meal with low energy density

Group Type: EXPERIMENTAL

Test ready meal

Intervention Type: OTHER

The Slimming World lasagne ready meal

Interventions

Control ready meal

Supermarket brand lasagne ready meal

Intervention Type: OTHER

Test ready meal

The Slimming World lasagne ready meal

Intervention Type: OTHER

Eligibility Criteria

Inclusion Criteria

• healthy, non-smoking females aged between 18-65 years with a BMI ≥ 25 kg/m2.

• had no known food allergies to the study foods,
• had no eating disorders,
• were not following a special diet (e.g. vegetarian, halal),
• were not taking any medication or supplements known to affect appetite or weight within the month prior to and/or during the study,
• were not pregnant, planning to become pregnant or breastfeeding,
• had not significantly changed their physical activity in the 2-4 weeks prior to the study or who did not intend on changing them during the study,
• were not receiving systemic or local treatment likely to interfere with the evaluation of the study parameters,

Exclusion Criteria

• females aged below 18 and above 65 years
• BMI less than 25 kg/m2.
• smokers

• had food allergies to the study foods,
• had eating disorders,
• were following a special diet (e.g. vegetarian, halal),
• were taking any medication or supplements known to affect appetite or weight within the month prior to and/or during the study,
• were pregnant, planning to become pregnant or breastfeeding,
• had significantly changed their physical activity in the 2-4 weeks prior to the study or who did not intend on changing them during the study,
• were receiving systemic or local treatment likely to interfere with the evaluation of the study parameters,
• had a gastric band/had undergone gastric bypass treatment
• and/or females who worked in appetite or feeding related areas.

• Minimum Eligible Age: 18 Years
• Maximum Eligible Age: 65 Years
• Eligible Sex: FEMALE
• Accepts Healthy Volunteers: Yes

Sponsors

Oxford Brookes University

OTHER

Sponsor Role: lead

Responsible Party

Dr. Sangeetha Thondre

Senior Lecturer

Responsibility Role: PRINCIPAL_INVESTIGATOR

Principal Investigators

Sarah Hillier, PhD

Role: STUDY_DIRECTOR

Solent University

Locations

Oxford Brookes Centre for Nutrition and Health

Oxford, , United Kingdom

Countries

United Kingdom

Other Identifiers

0119_44

Identifier Type: -

Identifier Source: org_study_id