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OpenTrials
Completed

NCT Number: NCT03083145

Protein Source, Nutrition Messaging, and Food Intake

The objective of this study is to determine how the protein source and the physical form of food consumed at breakfast impact food intake. Research will be conducted by assessing feelings of hunger, food preference and blood glucose in healthy adults following the ingestion protein-based (animal versus plant) drinks similar calorie and protein content.

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Key information

Conditions

Obesity Body Weight Nutrition Disorders Nutritional and Metabolic Diseases Overnutrition Overweight Pathological Conditions, Signs and Symptoms Signs and Symptoms

Age range

18 year–50 year

Sex eligibility

All sexes

Study type

Interventional

Phase

Not applicable

Primary location

University of Arkansas

Fayetteville, Arkansas, 72704, United States

Who can participate

Healthy volunteers accepted: Yes

Only the study team can determine whether someone qualifies for participation.

Inclusion criteria

  • Healthy, no known health conditions

Exclusion criteria

  • Taking medication, excluding hormonal birth control
  • Food allergies
  • Food intolerances

Treatment and study plan

Whey Protein Beverage

Dietary Supplement

Beverage administered and postprandial appetite assessed for 2 hours followed by 1 hour monitoring of food intake from ad libitum snack tray.

Pea Protein Beverage

Dietary Supplement

Beverage administered and postprandial appetite assessed for 2 hours followed by 1 hour monitoring of food intake from ad libitum snack tray.

Snack Tray Choices

Behavioral

Items were selected from a snack tray filled with healthy and unhealthy snacks in order to determine if educational messaging influenced snack choices. Shack choices wre recorded on a check list by a third party observer.

Primary outcomes

  1. Appetite assessment

    Time frame: 2 hours

    Appetite was assessed using visual analog scales

Secondary outcomes

  1. Snack intake using checklist

    Time frame: 1 hour

    Snacks were provided after 2 hours and type and quantity of snacks consumed were monitored and recorded on a checklist by a member of the research team. At the end of the snacking period, uneaten portions of snacks were weighed and recorded.

Sponsors and collaborators

Lead sponsor

University of Arkansas, Fayetteville

Other

Registry information

Official study title

Evaluating How Breakfast Protein Source Affects Satiety, Glucose and Food Preference

Important dates

Study start
2016
Primary completion
2016
Study completion
2016
First posted
Mar 17, 2017
Registry last updated
Mar 17, 2017

OpenTrials presents study information sourced from ClinicalTrials.gov. The official registry record should be consulted for the latest information.

View the official ClinicalTrials.gov record (opens in a new tab)

This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.

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