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临床试验/NCT04289883
NCT04289883撤回不适用

Nano-particulated and Alginate Whey Protein's Effects on Appetite - Food Structure Approaches Developed Within the StrucSat Project

Arne Astrup1 个研究点 分布在 1 个国家开始时间: 2020年4月25日最近更新:
适应症
干预措施

试验速览

阶段
不适用
状态
撤回
发起方
试验地点
1
主要终点
24-hour energy intake (kJ)

研究概览

简要总结

Based on in vitro studies identifying changes in food structures potential to delay digestion as well as results from animal studies showing potential of these foods to decrease appetite, nano-particulated whey protein and high molecular weight whey protein-alginate coacervates were chosen to be investigated in humans. Thereby, the aim of this short-term study is to investigate if nano-particulated whey protein has appetite reducing effects in humans compared to non-particulated whey protein (Part 1) as well as if high molecular weight whey protein-alginate coacervates have appetite reducing effects in humans compared to calcium alginate (Part 2).

详细描述

Based on animal studies in mice, nano-particulated whey protein and high molecular weight whey protein-alginate coacervates are expected to have appetite reducing (and potentially also other) effects, which potentially may be beneficial for body weight management. In order to investigate these effects in humans, this study is divided into two parts (Part 1 and Part 2), of which the specific objectives are specified below:

Part 1: The objective of this part of the study is to examine if nano-particulated whey protein can reduce appetite compared with non-particulated whey protein.

Part 2: The objective of this part of the study is to examine if high molecular weight whey protein-alginate coacervates can reduce appetite compared to calcium alginate.

A double-blind, randomised crossover design with four arms divided into the two parts will be applied. After having successfully completed screening procedures, eligible participants will be invited to two separate appetite probe days with particulated whey protein followed by at least 14 days break followed by another two separate appetite probe days with the whey protein-alginate coacervates. The appetite probe days must be separated by at least 7 days, but there is no upper limit for days in between, as long as the participants remain weight stable and do not change diet or physical activity level significantly. The study includes a total of five visits to the study site.

For standardisation, 48 hours before the appetite probe days, the participants will be asked to consume a regular diet compliant to what they usually eat and no excessive alcohol consumption (not above 5 units and no alcohol at all from 8 pm the night before the appetite probe days) or intense physical activity is allowed. Within each part of the study, the participants will be instructed to consume similar meals the evening before the appetite probe days and the meal must be consumed at approximately the same time. The participants will also be instructed to go to bed at the same time in the evening prior to the appetite probe days. Additionally, the participants must arrive at the study facilities in the morning after an overnight fast (from 10 pm) using non strenuous means of transportation. Furthermore, over the course of the study (from screening (visit 1) to completion of the last appetite probe day (visit 5)), the participants are not allowed to change body weight (±3 kg), diet or physical activity level (as judged by the sub-investigator). The participants will be weighed and asked about compliance with additional standardisation criteria in a room away from the other participants before initiating each appetite probe day. Possible non-compliance with the standardisation will be judged whether to result in re-scheduling of the visit or to be recorded as a protocol deviation.

研究设计

研究类型
Interventional
分配方式
Randomized
干预模型
Crossover
主要目的
Prevention
盲法
Quadruple (Participant, Care Provider, Investigator, Outcomes Assessor)

盲法说明

Double-blind

入排标准

年龄范围
18 Years 至 45 Years(Adult)
性别
All
接受健康志愿者
是

入选标准

  • •Participants who have provided written informed consent
  • •Healthy men and women (at least 40% of each gender)
  • •Age between 18 and 45 years
  • •BMI between 22.0-30.0 kg/m2
  • •Regular breakfast eaters (eating breakfast ≥ 4 times a week)

排除标准

  • •Participants unable to consume the test products (the test product will be presented at screening)
  • •Participants not able to comply with the study protocol, including consumption of the specific study foods served during lunch and in the snack box (the study foods will be presented at screening)
  • •Any known food allergies or food intolerance likely to affect the present study
  • •Significant health problems as judged by the principal investigator
  • •Taking any medication or supplements known to affect appetite or body weight within the past month and/or during the study, as judged by the principal investigator
  • •Smoking, smoking cessation within the past 3 months or nicotine use (electronic cigarettes, gum etc.). Irregular smokers accepted
  • •Self-reporting currently dieting or having lost/gained significant amount of weight (±3 kg) in the previous 3 months
  • •Significant weight changes (±3 kg) over the course of the study (from screening to completion of last appetite probe day)
  • •Significant changes in physical activity patterns in the past 4 weeks or significant changes over the course of the study (from screening to completion of last appetite probe day), as judged by the sub-investigator
  • •Significant changes in diet in the past 4 weeks or significant changes over the course of the study (from screening to completion of last appetite probe day) as judged by the sub-investigator
  • •Participants who work in appetite related areas
  • •Simultaneous or within the past month participating in other clinical trials that can interfere with the study

研究组 & 干预措施

High molecular weight whey protein-alginate/Calcium alginate

Experimental

Produced from whey protein with different structures (nano-particulated vs. non-particulated whey proteins and high molecular weight whey protein-alginate coacervates vs. calcium alginate) added cream, sucrose and lactose in order for the products to contain all macronutrients and in equal amounts between the intervention and the control products. Additionally, vanilla flavour (Dr. Oetker vanilla extract) is added in order for the test products to taste similar to "koldskål" (a well-known Danish food). All test products will be produced in the dairy pilot plant at Department of Food Science at University of Copenhagen prior to performance of the appetite probe days. All test products will have a pH of 4 and will be manufactured from dry (powdered) ingredients and pasteurized cream. They will be kept refrigerated for a maximum of 3 days prior to use and production will be planned accordingly.

干预措施: High molecular weight whey protein-alginate coacervates vs calcium alginate (control) (Combination Product)

Nano-particulated whey protein/Non-particulated whey protein

Experimental

Produced from whey protein with different structures (nano-particulated vs. non-particulated whey proteins and high molecular weight whey protein-alginate coacervates vs. calcium alginate) added cream, sucrose and lactose in order for the products to contain all macronutrients and in equal amounts between the intervention and the control products. Additionally, vanilla flavour (Dr. Oetker vanilla extract) is added in order for the test products to taste similar to "koldskål" (a well-known Danish food). All test products will be produced in the dairy pilot plant at Department of Food Science at University of Copenhagen prior to performance of the appetite probe days. All test products will have a pH of 4 and will be manufactured from dry (powdered) ingredients and pasteurized cream. They will be kept refrigerated for a maximum of 3 days prior to use and production will be planned accordingly.

干预措施: Nano-particulated whey protein vs non-particulated whey protein (control) (Combination Product)

结局指标

主要结局

24-hour energy intake (kJ)

时间窗: 24 hour

Difference in 24-hour energy intake (the total energy intake from the test products, the ad libitum lunch and the ad libitum snack box) between exposure to the experimental conditions compared to the matching control conditions.

次要结局

  • Energy intake (kJ) at each of the ad libitum meals(Lunch: 30 minutes; Snack box: from 12.00 pm until going to bed (app. 11 hour))
  • Visual analogue scales (VAS) of self-reported appetite assessed throughout the appetite probe days while being in the laboratory(3 hour)
  • Satiety quotient (SQ)(30 minutes)
  • Visual analogue scales of self-reported nausea and well-being assessed throughout the appetite probe days while being in the laboratory(3 hour)
  • Visual analogue scales of self-reported product palatability(5 minutes (assessed after both exposures at each appetite probe day))

研究者

发起方
Arne Astrup
申办方类型
Other
责任方
Sponsor Investigator
主要研究者

Arne Astrup

Professor

University of Copenhagen

研究点 (1)

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