The Effects of Consuming Between- Meal, High Protein Polydextrose Containing Snack Bars on Subjective Satiety, Energy Intake and Metabolic Responses.
Trial Snapshot
- Phase
- Not Applicable
- Status
- Completed
- Sponsor
- University of Nottingham
- Enrollment
- 10
- Locations
- 1
- Primary Endpoint
- Energy intake at an ad libitum lunchtime test meal
Study Overview
Brief Summary
Developing functional foods that enhance satiety may be beneficial to individuals to help manage body weight.
We have previously shown that consuming a mid-morning liquid preload with increasing proportion of energy derived from whey protein and addition of polydextrose reduced voluntary energy intake at a lunchtime meal compared to a liquid preload of the same energy content but lower in protein and containing no polydextrose.
This study aims to investigate if these results can be replicated when the preload is in the form of a snack bar. We will also investigate whether the daily consumption of the snack bar has an effect on energy intake, subjective appetite and metabolic parameters compared to a control snack of the same energy but with a minimal protein content and without the addition of polydextrose.
We hypothesize that the whey protein polydextrose snack will reduce voluntary energy intake at a subsequent test meal, suppress subjective appetite ratings compared with the control snack bar.
Detailed Description
Background:
Developing functional food products that enhance satiety, suppress appetite, and reduce subsequent voluntary food intake to a greater extent than a similar energy matched food product, may be useful to help consumers adhere to energy restricted diets and optimize successful body weight management. A range of foods and food constituents have been reported to have the potential to produce short term changes in appetite and energy intake. However, the effects of consuming foods containing such ingredients on appetite, energy intake over the longer term is unclear.
We have previously shown that consuming a mid-morning liquid preload with increasing proportion of energy derived from whey protein and addition of polydextrose reduced voluntary energy intake at a lunchtime meal compared to a liquid preload of the same energy content but lower in protein and containing no polydextrose.
Aims:
This study aims to investigate if previous findings can be replicated using solid snack bars containing whey protein and polydextrose. We will also investigate whether the daily consumption of the snack bar has an effect on energy intake, subjective appetite and metabolic and endocrine responses.
Study Design
- Study Type
- Interventional
- Allocation
- Randomized
- Intervention Model
- Crossover
- Primary Purpose
- Basic Science
- Masking
- Triple (Participant, Investigator, Outcomes Assessor)
Eligibility Criteria
- Ages
- 18 Years to 45 Years (Adult)
- Sex
- Male
- Accepts Healthy Volunteers
- Yes
Inclusion Criteria
- •BMI 18-25 kg/m2
Exclusion Criteria
- •BMI <18 > 25 kg/m2
- •Dieting or weight loss
- •Presence of disease (e.g. diabetes, cardiovascular disease, cancer etc)
- •Currently regularly taking medications
- •Restrained eaters (defined as restraint score >7 on TFEQ)
Arms & Interventions
Whey-protein & polydextrose snack
Whey-protein & polydextrose snack bar.
Intervention: Whey-protein & polydextrose snack (Dietary Supplement)
Control snack
Control snack bar containing minimal protein and not polydextrose.
Intervention: Control snack (Dietary Supplement)
Outcomes
Primary Outcomes
Energy intake at an ad libitum lunchtime test meal
Time Frame: Day 1
Energy intake at a lunchtime test meal served 90 min following the consumption of the snack bar on day 1.
Secondary Outcomes
- Energy intake at an ad libitum lunchtime test meal(Day 15)
- Subjective appetite responses(Day 15)
- Remainder of the day energy intake(Day 15)
- Free living energy intake(Day 12)
- Subjective appetite responses(Day 1)
- Remainder of the day energy intake(Day 1)
- Free living energy intake(Day 4)
- Free living energy intake(Day 8)