The effect of protein status on food preferences and intake

Completed

Conditions: obesitas
obesity
overweight

Registration Number: NL-OMON34453

Lead Sponsor: Wageningen Universiteit

Brief Summary: Not available

Detailed Description: Not available

Recruitment & Eligibility

Status: Completed

Sex: Not specified

Target Recruitment: 40

Inclusion Criteria

Section 4.2 from the research proposal
• Age: 18-35 years
• BMI: 20.0 - 25.0 kg/m2
• Healthy (as judged by the participant)

Exclusion Criteria

Section 4.3 from the research proposal
• Restraint eating (men: score > 2.25; women: score > 2.80)
• Lack of appetite
• Having difficulties with swallowing/eating
• Usage of a energy restricted diet during the last two months
• Weight loss or weight gain of 5 kg or more during the last two months
• Stomach or bowel diseases
• Kidney disorders
• Diabetes, thyroid disease, other endocrine disorders
• Prevalent cardiovascular disease
• A systolic blood pressure of >=160 mmHg at screening
• Usage of daily medication other than birth control pills
• For women: pregnant or lactating
• Being a vegetarian
• Being allergic/intolerant for products under study
• Having participated in studies that have used the FoodPreferenceQuestionnaire (LFPQ): *RiceTime*, *LunchTime*, *Smaak-Geur*, SenSation, and *ProStudy*, or current participation in other research from the division of human nutrition (WUR)

Study & Design

Study Type: Interventional

Study Design: Not specified

Primary Outcome Measures

Name	Time	Method
<p>Our main outcome measurement is the difference in protein intake (g) during the<br /><br>2-day ad libitum-phase following the two interventions.</p><br>

Secondary Outcome Measures

Name	Time	Method
<p>Our secondary outome measurements are:<br /><br>• The difference in energy intake during the 2-day ad libitum-phase following<br /><br>the two interventions;<br /><br>• The difference in subjective appetite ratings during the low protein diet and<br /><br>the high protein diet;<br /><br>• The difference between the two interventions on different aspects of food<br /><br>liking and wanting measured with an Food Preference Questionnaire;<br /><br>• The difference in systolic blood pressure following the low protein diet and<br /><br>the high protein diet.</p><br>