Satiating Effects of Isolated Soy Proteins

Not Applicable

Completed

• Conditions: Weight Management
• Interventions: Dietary Supplement: Dry-Blended Beverage

• Registration Number: NCT01731197
• Lead Sponsor: DuPont Nutrition and Health

Brief Summary

Proteins are known to be more satiating than the other macronutrients; however, the type and amount of protein needed to induce a significant effect on satiety (fullness between meals) is sometimes difficult to determine. In this study, 2 differentially processed isolated soy proteins will be tested for satiety using subjective visual analogue scales. The amount of food consumed following intake of the isolated soy proteins will be measured 3 hours after consuming the proteins. The hypothesis is that differentially processed isolated soy proteins will show unique satiety responses.

Detailed Description

Not available

Study Timeline

• Study Start: 2012-11
• Study First Submitted: 2012-11-15
• Study First Submitted QC: 2012-11-15
• Study First Posted: 2012-11-21
• Primary Completion: 2013-06
• Study Completion: 2013-11
• Status Verified: 2019-10
• Last Update Submitted: 2019-10-03
• Last Update Posted: 2019-10-07

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 40

Inclusion Criteria

• BMI between 20 and 30 kg/m2
• Age between 18-65y
• Unrestrained eater (score<12)
• Regularly consume 3 meals per day
• Moderate exercise (eg running, aerobics classes, other sports activities) of no more than 7 hours per week

Exclusion Criteria

• use of drugs that influence carbohydrate or lipid metabolism (eg. hypoglycemic agents, antibiotics taken less than 6 weeks before study entry, glucocorticoids, anti-diarrheal medication, weight loss medication, and anti-diabetic medication)
• presence of any significant disease (eg gastrointestinal diseases, diabetes, a CVD event less than 12 weeks from study entry, current hepatic disease, etc)
• use of special dietary treatments within 4 weeks of study (eg weight loss diet, extremely high or low carbohydrate/protein/fat diet, use of meal replacements more than once a day)
• use of supplements within 1 week of study (does not include vitamin supplements or supplements which are routinely taken and were initiated 4 weeks before the study and which will be continued during the study period)
• restrained eater (score>12)
• weight change (absolute body weight change of ≥ 10%) within the previous 6 weeks
• alcohol intake >2 drinks/day
• food allergies of any kind
• swallowing difficulties
• exercising more than 7 hours per week

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Test ISP-20	Dry-Blended Beverage	20 grams of the test ISP will be consumed as a dry-blended beverage
Control ISP-20	Dry-Blended Beverage	20 grams of the control ISP will be consumed as a dry-blended beverage
Test ISP-10	Dry-Blended Beverage	10 grams of the test ISP will be consumed as a dry-blended beverage
Control ISP-10	Dry-Blended Beverage	10 grams of the control ISP will be consumed as a dry-blended beverage

Primary Outcome Measures

Name	Time	Method
Subjective Satiety	3 hours	Measure subjective satiety using visual analogue scales

Secondary Outcome Measures

Name	Time	Method
Ad Libitum Food Intake	30 minutes	At the end of 3 hours after consuming test diets, measure the amount of food consumed for 30 mins

Trial Locations

Locations (1)

Glycemic Index Laboratories; 🇨🇦 Toronto, Ontario, Canada