The Relationship Between Satiety Per Calorie (SPC) and Food Intake

Shenzhen Institutes of Advanced Technology ,Chinese Academy of Sciences0 个研究点目标入组 40 人开始时间: 2026年4月10日最近更新: 2026年4月15日

适应症

干预措施

试验速览

阶段: 不适用
状态: 尚未招募
发起方
入组人数: 40
主要终点: Food intake

研究概览研究设计入排标准研究组 & 干预措施结局指标研究者记录与标识符相似试验

研究概览

简要总结

With the rapid development of the modern food industry, a large number of processed foods that heavily use refined carbohydrates and fats have emerged. These foods generally lack key components such as protein, fiber, and micronutrients, disrupting the satiety regulation system that humans developed over the course of evolution. As a result, the satiety signals provided by food are significantly mismatched with their energy content, forcing people to consume more calories to meet their basic nutritional and satiety needs. Since these processed foods are also more palatable, they further promote voluntary overeating. The 2025 World Obesity Report points out that obesity has become a global issue, and it is estimated that by 2030, over 2.9 billion adults worldwide will have a body mass index (BMI) above the normal range. The proportion of people with high BMI in China is rising and is expected to reach 5.1504 million by 2030.

A new concept, Satiety Per Calorie (SPC), rates foods based on the strength of the satiety signals they generate per unit of energy. Foods with high SPC values can help people naturally reduce calorie intake while staying full; in contrast, high-calorie-dense foods like fried foods and desserts are more likely to lead to unconscious overeating. A recent animal study published in Nature Metabolism indicates that neurons in the hippocampus record the sensory experience of high-calorie foods and can trigger strong eating desires even when not hungry, leading to overconsumption. Additionally, behaviors such as eating slower and reducing external distractions during meals can enhance the perception of satiety signals and lower the risk of overeating. Evidence from a review shows that slowing down eating can reduce calorie intake. Overall, the concept of SPC helps improve modern dietary structures and provides new ideas for controlling the prevalence of obesity. However, this concept still needs further experimental validation. This study will recruit 40 male volunteers with a BMI between 18.5-28 kg/m² and aged 18-44 years, to investigate the relationship between satiety per calorie and food intake.

详细描述

This study plans to recruit 40 male volunteers in Shenzhen with a body mass index (BMI) between 18.5-28 kg/m² and aged 18-44 years. The recruitment criteria include being in good health without underlying diseases and conditions such as diabetes, infectious diseases, gastrointestinal disorders, hypoglycemia, cardiovascular or cerebrovascular diseases, mental illnesses, etc., not being allergic to common foods, and having no special dietary habits, eating disorders, irregular eating or lifestyle patterns, or smoking and drinking habits. Volunteer recruitment and screening will continue until the number of participants is sufficient, using standard methods such as posters and online resources. During recruitment, participants will be informed of the research plan and the potential risks to them. If they agree to participate, they will sign an informed consent form in accordance with the guidelines established by the Ethics Review Committee.

During participant recruitment for this study, we will ask potential volunteers to complete a questionnaire to screen for eligible participants based on the criteria mentioned above. The experiment starts at 9:00 in the morning and ends around 6:00 in the evening. The specific schedule is as follows: volunteers must fast and not have breakfast. At 9:00 a.m., they will arrive at the laboratory to measure blood glucose and have a self-assessment on the level of hunger. Then, body composition measurements will be conducted, including body composition analysis using TANITA, bone density scan using DXA, body composition assessment using BODPOD, and 3D scan. During the testing period, participants need to self-assess their hunger level every half hour. The specific test procedures and instrument models will be described in detail below.

At 11 a.m., volunteers will enter the metabolic chamber. Half an hour later, the measurement of resting energy expenditure will begin. At 12 p.m., five types of food will be provided to the volunteers for lunch, and the measurement of the thermic effect of food will begin at the same time. The food will be weighed and recorded both before being brought into the chamber and after the volunteers have finished eating. The grouping of volunteers will be described in detail below. From finishing lunch until leaving the chamber at 5 p.m., volunteers need to self-assess their hunger level every half hour. After that, volunteers will have dinner in the cafeteria, and the food for dinner will also be weighed and recorded before and after eating.

Body Composition Measurements:

The body composition of participants will be measured using a body composition analyzer (TANITA- MC980). This device provides separate weight readings for the right arm, left arm, body, right leg, and left leg. It can also measure complete body composition parameters, including body weight (BW), body fat percentage (fat%), fat mass (FM), BMI, and fat-free mass (FFM).

研究设计

研究类型: Interventional
分配方式: Randomized
干预模型: Parallel
主要目的: Other
盲法: Single (Participant)

入排标准

年龄范围: 18 Years 至 44 Years（Adult）
性别: Male
接受健康志愿者: 是

入选标准

•Body mass index (BMI) between 18.5 and 28 kg/m2
•18-44 years old

排除标准

•No diabetes, infectious diseases, gastrointestinal disorders, hypoglycemia, cardiovascular or cerebrovascular diseases, mental illnesses, etc.
•Not being allergic to common foods.
•No special dietary habits, eating disorders, irregular eating or lifestyle patterns, or smoking and drinking habits.

研究组 & 干预措施

SPC 0-20

Experimental

Each group of volunteers will be provided with five types of food for lunch, which are determined based on the SPC value. The food for the first group (SPC 0-20) includes cookies, French fries, cheese slices, doughnuts, and croissants, with the French fries purchased from McDonald's and the rest of the food bought from a supermarket.