Effects of Protein Beverages Differing in Their Lubricating Properties on Appetite Control, Subsequent Food Intake and Salivary Biomarkers
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 52
- 试验地点
- 1
- 主要终点
- Baseline level and change in breakfast energy intake
研究概览
简要总结
The main aim of this study is to elucidate the influence of protein beverages differing in their lubrication properties (low/medium/high lubricating) and control (water) on satiety and satiation.
详细描述
The researchers propose an acute, randomized cross-over study that compares three types of protein beverages differing in their lubricating properties, i.e. one with low lubricating properties made using sodium caseinate, one with medium lubricating properties made by whey protein, and the third one with high lubricating properties made by heated whey protein. All three beverages contain added banana flavour and non-nutritive sweetener. Water acts as a control and has the same flavour and sweetness to match those of the protein beverages.
Participants are asked to come to the laboratory on four occasions. Before participating, each participant is screened for eligibility criteria using an online health screening questionnaire and Three Factors Eating Questionnaire. Participants are offered one of the four treatments (water or either of the three protein beverages), the order of which is randomized and counterbalanced.
Participants are instructed to fast for 11 hours and to restrict from drinking alcohol for 24 hours before each session. Each session lasts 1.5 hours (8.40 am until 10.10 pm). In the first session, weight and height are measured. Participants then provide baseline (- 5 min) appetite ratings on a 100 mm visual analogue scale (VAS). After that they are given the preload - either protein beverages differing in their lubricating properties or water. Then, participants are asked to rate their appetite on a 100-mm VAS every 10 minutes for the next 30 minutes. Ad libitum food is offered as breakfast after 30 min after ingesting the preload and the last VAS is taken. Saliva is taken three times during each session before preload, after preload consumption and before ad libitum breakfast.
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
- Single (Participant)
盲法说明
This is a single-blind study i.e. participants do not know the real purpose of the study. They are given a cover story. They are told about the real purpose of the study at the completion of this.
入排标准
- 年龄范围
- 18 Years 至 55 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Adults aged 18-55 years old
- •With a BMI between 18.5 - 27.99 kg/m²)
- •Generally healthy
排除标准
- •have any blood borne disease;
- •have type-1 or type-2 diabetes;
- •have liver and kidney disease;
- •have past history of gastrointestinal surgery;
- •are a smoker;
- •have oral infections/ diseases;
- •have chronic or acute health condition that may affect ability to sense, eat, digest, absorb or excrete food;
- •have a sensitive stomach (Irritable Bowel Stomach);
- •are currently using prescribed or non-prescribed medication;
- •are pregnant or lactating;
- •are suffering from an illness, feeling unwell, having fever, or cold or cough;
- •history of food allergy or intolerance;
- •are on any special diet or are taking protein and/or fibre supplements;
- •cannot tolerate protein beverages;
- •present any COVID related symptoms (high temperature, a new continuous cough, a loss or change to your smell or taste);
- •if you are self-isolating or if you leave with someone self-isolating or presenting COVID related symptoms.
研究组 & 干预措施
Unheated whey protein (UWP)
Participants are given a preload of 200 mL of unheated whey protein (UWP) in the morning, on a fasting state. After 30 minutes after the preload, participants are given ad libitum breakfast. They are asked to eat "as much or as little as they want, until they feel comfortably full".
干预措施: Unheated Whey Protein (UWP) beverage (Dietary Supplement)
Heated whey protein (HWP)
Participants are given a preload of 200 mL of heated whey protein (HWP) in the morning, on a fasting state. After 30 minutes after the preload, participants are given ad libitum breakfast. They are asked to eat "as much or as little as they want, until they feel comfortably full".
干预措施: Heated Whey Protein (HWP) beverage (Dietary Supplement)
Casein (Cas)
Participants are given a preload of 200 mL of Casein (Cas) in the morning, on a fasting state. After 30 minutes after the preload, participants are given ad libitum breakfast. They are asked to eat "as much or as little as they want, until they feel comfortably full".
干预措施: Casein (Cas) beverage (Dietary Supplement)
Water
The water has the same banana flavor and sweetness to match the protein beverages. Participants receive the same amount of water like protein beverages - 200mL.
干预措施: Water (Dietary Supplement)
结局指标
主要结局
Baseline level and change in breakfast energy intake
时间窗: -5 minutes, 0 minute, 10 minutes, 20 minutes, 30 minutes, 50 minutes.
The participants are provided with an ad libitum breakfast of cereals and milk, tea/coffee (at participant choice) and water. The amount of breakfast is provided (in grams) and is weighted prior to consumption and any remains are re-weighted after consumption. Energy consumed will be calculated. Participants are given 15 minutes for consuming the breakfast.
Baseline level and change in salivary protein
时间窗: -5 minutes, 20 minutes, 50 minutes
Saliva is collected on three time points on each visit. Salivary protein will be analyzed to determine the relationship between these components that affect oral lubrication and satiety and satiation.
Baseline level and change in salivary amylase
时间窗: -5 minutes, 20 minutes, 50 minutes
Saliva is collected on three time points on each visit. Salivary amylase will be analyzed to determine the relationship between these components that affect oral lubrication and satiety and satiation.
Baseline level and change in fullness ratings
时间窗: -5 minutes, 0 minute, 10 minutes, 20 minutes, 30 minutes, 50 minutes.
A questionnaire assessing perceived fullness is completed at specific times points throughout each of the 1.5-h testing days. The questionnaire is a 100 mm VAS representing a horizontal line rating scale for each response. It asks: "How full do you feel right now?" with anchors of "not all" to "extremely." The range is 0 mm (min fullness) and 100 is (max fullness).
Baseline level and change in prospective food consumption ratings
时间窗: -5 minutes, 0 minute, 10 minutes, 20 minutes, 30 minutes, 50 minutes.
A questionnaire assessing perceived prospective food consumption is completed at specific time points throughout each of the 1.5-h testing days. The questionnaire is a 100 mm VAS representing a horizontal line rating scale for each response. It asks: "How much food do you think you could eat right now?" with anchors of "not all" to "extremely." The range is 0 mm (min prospective food consumption) and 100 is (max prospective food consumption.
Baseline level and change in desire to eat ratings
时间窗: -5 minutes, 0 minute, 10 minutes, 20 minutes, 30 minutes, 50 minutes.
A questionnaire assessing perceived desire to eat is completed at specific times points throughout each of the 1.5-h testing days. The questionnaire is a 100 mm VAS representing a horizontal line rating scale for each response. It asks: "How strong is your desire to eat right now?" with anchors of "not all" to "extremely." The range is 0 mm (min desire to eat) and 100 is (max desire to eat).
Baseline level and change in hunger ratings
时间窗: -5 minutes, 0 minute, 10 minutes, 20 minutes, 30 minutes, 50 minutes.
A questionnaire assessing perceived hunger is completed at specific times points throughout each of the 1.5-h testing days. The questionnaire is a 100 mm VAS representing a horizontal line rating scale for each response. It asks: "How hungry do you feel right now?" with anchors of "not all" to "extremely." The range is 0 mm (min hunger) and 100 is (max hunger).
Baseline level and change in thirst ratings
时间窗: -5 minutes, 0 minute, 10 minutes, 20 minutes, 30 minutes, 50 minutes.
A questionnaire assessing perceived thirst is completed at specific time points throughout each of the 1.5-h testing days. The questionnaire is a 100 mm VAS representing a horizontal line rating scale for each response. It asks: "How thirsty do you feel right now?" with anchors of "not all" to "extremely." The range is 0 mm (min thirst) and 100 is (max thirst).
Baseline level and change in salivary mucin
时间窗: -5 minutes, 20 minutes, 50 minutes,
Saliva is collected on three time points on each visit. Salivary mucin will be analyzed to determine the relationship between these components that affect oral lubrication and satiety and satiation.
次要结局
- Liking and wanting of the preload using Visual Analogue Scale (VAS)(Immediately after eating the preload.)
研究者
Anwesha Sarkar
Professor of Colloids and Surfaces
University of Leeds