Effect on Appetite Satisfaction and Short-term Satiety of Different Plant Compositions in the Adolescent Age Group
Overview
- Phase
- Not Applicable
- Intervention
- Not specified
- Conditions
- Satiety
- Sponsor
- Laboratorios Ordesa
- Enrollment
- 20
- Locations
- 1
- Primary Endpoint
- Assessment of satiety (blood analysis)
- Status
- Completed
- Last Updated
- 6 years ago
Overview
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
Investigators
Eligibility Criteria
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.
Outcomes
Primary Outcomes
Assessment of satiety (blood analysis)
Time Frame: Change from week 1 to week 2
Biochemistry : GOT and GPT (UI/L)
Assessment of satiety using objective methods (blood analysis)
Time Frame: 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)
Time Frame: 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"."