Appetite Satisfaction and Short-term Satiety of Different Plant Compositions in the Adolescent Age Group

Not Applicable

Completed

• Conditions: Satiety; Appetite
• Interventions: Dietary Supplement: Control product; Dietary Supplement: Fiber product

• Registration Number: NCT04067466
• Lead Sponsor: Laboratorios Ordesa

Brief Summary

This study evaluates the satiating effect of two types of food supplements made from various types of fibres in the subsequent intake of other foods, in satiety, and in the regulation of hormones

Detailed Description

This study assessing the effect on appetite satisfaction and short-term satiety of different plant compositions in the adolescent age segment wants to assess the satiating effect of two types of food supplements made with various types of fibers (inulin, maltodextrins, guar gum and dehydrated plums) in the subsequent intake of other foods, in satiety, and in the regulation of hormones (ghrelin, leptin and insulin) and other peptides involved in the mechanisms of satiety

Study Timeline

• Study Start: 2017-07-26
• Primary Completion: 2018-12-31
• Study Completion: 2018-12-31
• Status Verified: 2019-08
• Study First Submitted: 2019-08-19
• Study First Submitted QC: 2019-08-22
• Last Update Submitted: 2019-08-22
• Study First Posted: 2019-08-26
• Last Update Posted: 2019-08-26

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 20

Inclusion Criteria

• Men and women between 15 and 30 years old.
• Subjects with IMC<25 kg/m2
• Subjects who have a habit of having breakfast, lunch and dinner every day
• Subjects who are willing to comply with the study procedures

Exclusion Criteria

• Subjects taht are taking any medicines that affect the appetite or food intake
• Presence of endocrine-metabolic diseases
• Eating disorders
• Subjects who are following a special diet
• Subjects who have changed their body weight by more than 10% in the last three months prior to the study
• Subjects who follow a restrictive dietary pattern such as vegetarians, gluten-free diets, weight loss diets, etc.

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Control product	Control product	Maltodextrin, plum powder
Fiber product	Fiber product	Fiber product: Inulin, maltodextrin, gum guar, plum powder

Primary Outcome Measures

Name	Time	Method
Assessment of satiety (blood analysis)	Change from week 1 to week 2	Biochemistry : GOT and GPT (UI/L)
Assessment of satiety using objective methods (blood analysis)	Change from week 1 to week 2	Biochemistry : glucose, urea, BUN, creatinin (all in mg/dL)
Assessment of satiety using a subjective method (visual analogue scale)	Change from week 1 to week 2	The perceived feeling of satiety will be measured using the 100mm "Visual Analogue Scale" labeled at a far end with a "mark" to the left of "extremely hungry", and on the other with an "extremely satiated"."

Trial Locations

Locations (1)

GENUD Research Group, Universidad de Zaragoza; 🇪🇸 Zaragoza, Aragón, Spain