Back to the Basics: Metabolic and Appetitive Characteristics of Meals
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 20
- 试验地点
- 2
- 主要终点
- appetite response
研究概览
简要总结
The objectives of this study are to assess the impacts of meals composed of lean steak and potatoes (with a small portion of broccoli) in comparison to other common entrée/starch food combinations on metabolic and appetite responses.
详细描述
The objectives of this study are to utilize a novel, ecologically sound approach to assess the acute impacts of meals composed of lean steak and potatoes to other common entrée/starch food/vegetable combinations on metabolic and appetitive responses. Appetitive responses will serve as the primary outcome. Combinations for comparison will include lentil and sweet potato chili, macaroni and cheese, fish tacos, chicken and pea fried rice, pita and hummus, and creamy pork pasta.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Other
- 盲法
- None
入排标准
- 年龄范围
- 18 Years 至 50 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •ages of 18-50 years
- •BMI between 18-26
排除标准
- •special dietary needs (e.g., gluten-free, etc.),
- •5% weight change in the previous 2 months,
- •smoking, and substance use.
结局指标
主要结局
appetite response
时间窗: baseline (B), 15 minutes from B, 30 minutes from B, 45 minutes from B, 60 minutes from B, 90 minutes from B, 120 minutes from B, 150 minutes from B, 180 minutes from B, 210 minutes from B, 240 minutes from B
Using 100 mm visual analog scales (score from 0 to 100 and higher score means more)
次要结局
- blood glucose(baseline (B), 15 minutes from B, 30 minutes from B, 45 minutes from B, 60 minutes from B, 90 minutes from B, 120 minutes from B, 150 minutes from B, 180 minutes from B, 210 minutes from B, 240 minutes from B)