The Breakfast Study: How Different Aspects of Food Affect Eating

The purpose of this project is to begin to address the current gap in research on ultra-processed foods (UPFs) and satiety with an acute feeding study that compares nutrient-dense meals containing mostly UPFs or "minimally processed" foods (MPFs) (mostly meaning ≥80% kcal) with similar food types and texture and macronutrient content to assess potential impacts on satiety, eating rate, food palatability, acceptance, and oral processing behaviors.

Inclusion criteria

• do not have restrictive eating practices
• regularly consume breakfast
• able to understand and sign the consent form
• have own transportation to the research center
• not allergic to study foods or unwilling to eat them
• willing to comply with study demands
• able to read and understand English
• available to attend two in-person visits on a weekday and/or Saturday morning from 7:15 a.m. to 12:15 p.m.

Exclusion criteria

• taking statins, medication to lower blood pressure, anti-inflammatory, anti-diabetes, or weight-loss medications
• pregnant, lactating, or planning to become pregnant
• diagnosed with an eating disorder, hypothyroidism, or cancer
• allergy to study foods or express unwillingness to consume them
• have gained or lost more than 10 pounds in the last 3 months
• regular participants in vigorous endurance or resistance exercise (e.g., marathons, endurance bike races, triathlons, CrossFit, powerlifting)