Developing a satiety map of common foods

Not Applicable

• Conditions: The satiating effect of different foods in healthy participants; Not Applicable

• Registration Number: ISRCTN67732674
• Lead Sponsor: niversity of Leeds

Brief Summary

Not available

Detailed Description

Not available

Study Timeline

• Results First Posted: 1900-01-01
• Study Start: 2024-03-05
• Last Update Posted: 18 March 2024
• Study Completion: 2025-06-01

Recruitment & Eligibility

• Status: Ongoing
• Sex: All
• Target Recruitment: 444

Inclusion Criteria

1. Age >18 years
2. BMI >18.5 kg/m2
3. Able and willing to eat the study foods
4. Able and willing to attend the university at the required intervals

Exclusion Criteria

1. Report having had weight loss surgery
2. Report having a medical condition or taking medication that affects appetite/body weight (will be verified with a medication list within the ACEB group)
3. Smokers, or those who have given up within the last 6 months
4. Report having a history of or currently affected by an eating disorder
5. Report an allergy to any of the preload foods
6. Have insufficient English language skills to complete study questionnaires

Study & Design

• Study Type: Interventional
• Study Design: Not specified

Primary Outcome Measures

Name	Time	Method
Motivation to eat measured using a Visual Analogue Scale (VAS) at -10, -5, 10, 20, 30, 60, 90, and 120 minutes post-ingestion

Secondary Outcome Measures

Name	Time	Method
1. Energy intake at a standardised test meal 120 minutes after the test preload food. Which is the same test meal on each occasion. <br>2. Expected satiety before ingestion of the preload food measured using a 100 mm Visual Analogue Scale (VAS) 15 minutes before the preload, and 15 minutes after the preload<br>3. Food preferences and reward measured using the Leeds Food Preference Questionnaire (LFPQ) 15 minutes before the preload, and 15 minutes after the preload