The Influence of Fat Perception on Satiety From Consumption of Reduced Fat Snacks
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 40
- 试验地点
- 2
- 主要终点
- Food Intake (gram)
研究概览
简要总结
The present study aims to investigate the effect of fat level and fat type of a snack on self-reported satiety and associated biomarkers. The relevant individual differences will also be investigated.
详细描述
The aims are: (1) To determine whether reducing fat in a snack leads to rebound hunger and higher food intake at the subsequent meal, (2)To determine whether a low fat snack product matched for expected satiety leads to differences in post-ingestive satiety (i.e. mouth-gut discordance), (2) To determine whether individual differences in sensory perception influence expected or post-ingestive satiety.
Stage 1, Characterising Volunteers:
Fat is perceived through three sensory modalities; mouthfeel, taste and odour. Humans vary in their perception of fat across all sensory modalities. Volunteers will be characterised on their ability to taste fatty acids and perceive mouthfeel.
Stage 2, Establish Sensory Tolerance in Expected Satiety of a fat reduced snack model:
Reduced fat products are typically reformulated to match the perceived texture and mouthfeel of the original product. This stage aims to quantify sensory tolerance to fat reduction.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Prevention
- 盲法
- Single (Participant)
盲法说明
All samples provided to the participant are labelled with 3 digit random codes.
入排标准
- 年龄范围
- 18 Years 至 70 Years（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Men and women
- •Aged 18-70 years
- •Body mass index (BMI): 18-32 kg/m2
- •Fasting glucose < 7 mmol/l
- •Fasting total cholesterol < 7.5 mmol/L
- •Fasting triglycerides < 2.3 mmol/L
- •Weight stable in the last three months
排除标准
- •Diagnosed with diabetes or cardiovascular disease (e.g. stroke or heart attack), gastrointestinal (e.g. Irritable bowel syndrome (IBS), inflammatory conditions, gastroenteritis), endocrine or renal diseases
- •Taking prescribed medications that could influence study outcomes (e.g. lipid lowering medications, anti-depressants, anticoagulants)
- •Food allergies (e.g. gluten, dairy) and intolerances (e.g. lactose)
- •Drug abuse
- •Anaemia (men: haemoglobin<130 g/L and women <115 g/L)
- •Hypertension (systolic blood pressure > 140 mmHg, diastolic blood pressure > 90 mmHg)
- •Planning or currently on a weight reducing programme
- •Pregnancy, planned pregnancy in the next year or lactating
- •Currently taking part or participation in other research studies within the last three months
结局指标
主要结局
Food Intake (gram)
时间窗: One measurement taken at 240 min after start of each stage 3 visit day.
Weighed food intake (gram) at ad libitum meal
次要结局
- Satiety hormone Cholecystokinin (CCK)(Sampled via cannula at 0, 15, 105, 125, 155, 180 and 240 min on each stage 3 visit day.)
- Saliva Samples(Samples at 0, 15, 105, 125, 155, 180 and 240 min on each stage 3 visit day.)
- Urine Samples(One sample at start of study day (0 min) and one sample at start of lunch (180 min) on each stage 3 visit day)
- Hunger Ratings(Over 4 hours at time 0, 120, 150, 180 and 240 min on each stage 3 visit day.)
- Individual differences in sensory perception (Fungiform papillae (FP) density)(Sensory perception measures taken once in stage 1 (in the first visit).)
- Satiety hormone Peptide YY (PYY)(Sampled via cannula at 0, 15, 105, 125, 155, 180 and 240 min on each stage 3 visit day.)
- Satiety hormone Glucagon-like peptide-1 (GLP-1)(Sampled via cannula at 0, 15, 105, 125, 155, 180 and 240 min on each stage 3 visit day.)
- Satiety hormone Ghrelin(Sampled via cannula at 0, 15, 105, 125, 155, 180 and 240 min on each stage 3 visit day.)
- Satiety hormone Leptin(Sampled via cannula at 0, 15, 105, 125, 155, 180 and 240 min on each stage 3 visit day.)
- Satiety hormone Gastric inhibitory polypeptide (GIP)(Sampled via cannula at 0, 15, 105, 125, 155, 180 and 240 min on each stage 3 visit day.)
- Satiety Ratings(Over 4 hours at time 0, 120, 150, 180 and 240 min on each stage 3 visit day.)
- Individual differences in sensory perception (fatty acid sensitivity)(Sensory perception measures taken once in stage 1 (in the first visit of the study))
- Individual differences in sensory perception (Mouthfeel Sensitivity)(Sensory perception measures taken once in stage 1 (in the first visit).)
- Individual differences in sensory perception (Tactile sensitivity )(Sensory perception measures taken once in stage 1 (in the first visit).)
- Individual differences in sensory perception (Mouth behaviour test )(Sensory perception measures taken once in stage 1 (in the first visit).)
- Individual differences in expected satiety(Expected satiety measures taken once in stage 2 (in the second visit).)
研究者
Lisa Methven
Associate Professor in Food and Sensory Science
University of Reading