The effect of repetitive intake of lipids in alginate gel on food intake and satiety

Recruiting

• Conditions: obesity; overweight; 10003018

• Registration Number: NL-OMON55429
• Lead Sponsor: niversiteit Maastricht

Brief Summary

Not available

Detailed Description

Not available

Study Timeline

• Last Update Posted: 15 April 2024

Recruitment & Eligibility

• Status: Recruiting
• Sex: Not specified
• Target Recruitment: 44

Inclusion Criteria

Age is between 18 and 65 years;
BMI between 25-30 kg/m2;
Less than 5% weight change over the last 6 months.

Exclusion Criteria

Following a diet;
Drink more than 20 alcoholic drinks per week;
Allergic/intolerant to milk;
Smoker

Study & Design

• Study Type: Interventional
• Study Design: Not specified

Primary Outcome Measures

Name	Time	Method
<p>The main study parameter is the intake of ad libitum meal (kcal), as measured<br /><br>during lunch (based on cumulated weight reduction of the food items provided)<br /><br>and during a pasta dinner (also based on weight reduction of the plate assuming<br /><br>a homogenous meal) on the fourth day of consumption of the test product.</p><br>

Secondary Outcome Measures

Name	Time	Method
<p>Acute effect on ad libitum food intake, acute vs repetitive on ad libitum food<br /><br>intake, food intake in normal living setting, feelings of satiety (VAS scores)<br /><br>and energy intake compensation.</p><br>