The effect of orally applied encapsulated lipids in yoghurt on satiety and food intake: a randomized single-blind study with cross-over desig
Phase 2
Completed
- Conditions
- obesityoverweight10003018
- Registration Number
- NL-OMON43311
- Lead Sponsor
- niversiteit Maastricht
- Brief Summary
Not available
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- Completed
- Sex
- Not specified
- Target Recruitment
- 35
Inclusion Criteria
BMI (25-30), healthy (Based on medical history and previous examination, no serious gastrointestinal complaints can be defined)
Exclusion Criteria
milk allergy/intollerance, dieting, pregnancy/lactation, excessive alcohol consumption, intention to stop smoking, severe disease, major abdominal surgery, abnormal eating behaviour
Study & Design
- Study Type
- Interventional
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method <p>To investigate whether encapsulation of lipids decreases ad libitum food intake<br /><br>compared to non-encapsulated lipids in a formulation with equal nutrients<br /><br>(control).</p><br>
- Secondary Outcome Measures
Name Time Method <p>- Feelings of satiety (VAS scores)<br /><br>- Occurance and severity of GI symptoms (VAS scores)<br /><br>- Yoghurt type specific differences in food intake, satiety and adverse GI<br /><br>symptoms</p><br>