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NCT Number: NCT07439198

The Influence of Water Intake on Food Intake at Meals Varying in Moisture

The primary purpose of this study is to investigate the influence of including water as a beverage at a meal on food intake, and if the influence of water consumption on food consumption is moderated by switching behavior. Additionally, other individual characteristics will be examined for their influence on the effects of simultaneous variety and portion size on meal intake.

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Key information

Conditions

Eating Behaviors Behavior Behavior, Animal Feeding Behavior

Age range

20 year–60 year

Sex eligibility

All sexes

Study type

Interventional

Phase

Not applicable

Primary location

Cornell University

Ithaca, New York, 14850, United States

Location status: Recruiting

Location contact

Paige M Cunningham, PhD

CONTACT

[email protected]

607-255-2650

Paige M Cunningham, PhD

PRINCIPAL_INVESTIGATOR

Who can participate

Healthy volunteers accepted: No

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

Inclusion criteria

  • 20 - 60 years old
  • Regularly consume 3 meals per day
  • Like, are willing to eat, and do not have restrictions or allergies to the study foods
  • Are willing to refrain from drinking alcohol the day before study visits
  • Are willing to consume a consistent breakfast the day of study visits
  • Have a BMI between 20-29.9 kg/m2

Exclusion criteria

  • Experienced a weight change >5 kg in the past month
  • Are a smoker
  • Are an athlete in training
  • Take medications or have a health condition known to affect taste, smell, thirst, or appetite
  • Are pregnant or breastfeeding
  • Have ever been diagnosed with an eating disorder or depression
  • Specialize in the fields of psychology or nutritional sciences

Treatment and study plan

No water

Other

No water will be served with the meal

Water

Other

Water will be served with the meal

Low Moisture

Other

A low moisture food will be served

High moisture

Other

A high moisture food will be served

Primary outcomes

  1. Change in food intake

    Time frame: Weeks 1, 2, 3, 4

    Weight (grams) of the food consumed

  2. Change in energy intake

    Time frame: Weeks 1, 2, 3, 4

    Energy (kcal) of the food consumed

Secondary outcomes

  1. Change in water intake

    Time frame: Weeks 1, 2, 3, 4

    Weight (grams) of water consumed

  2. Change in meal duration

    Time frame: Weeks 1, 2, 3, 4

    Duration of the meal in minutes

  3. Change in eating rate

    Time frame: Weeks 1, 2, 3, 4

    Mean food intake per minute (grams/minute), calculated by dividing meal food intake by meal duration

  4. Change in bite count

    Time frame: Weeks 1, 2, 3, 4

    The number of bites of food during the meal

  5. Change in sip count

    Time frame: Weeks 1, 2, 3, 4

    The number of sips of water during the meal

  6. Change in switching between bites and sips

    Time frame: Weeks 1, 2, 3, 4

    The number of switches between bites and sips during the meal

  7. Change in rating of pleasantness of the taste of food samples

    Time frame: From before the test meal to after the test meal in weeks 1, 2, 3, 4

    Measured on a 100-mm visual analogue scale ranging from not at all pleasant (0 mm) to extremely pleasant (100 mm). This will be used to calculate Sensory-Specific Satiety

  8. Change in rating of desire to eat food samples

    Time frame: From before the test meal to after the test meal in weeks 1, 2, 3, 4

    Measured on a 100-mm visual analogue scale ranging from not at all strong (0 mm) to extremely strong (100 mm), in answer to "How strong is your desire to eat [this food] right now?". This will be used to calculate Sensory-Specific Satiety.

  9. Change in rating of hunger

    Time frame: From before the test meal to after the test meal in weeks 1, 2, 3, 4

    Measured on a 100-mm visual analogue scale ranging from not at all hungry (0 mm) to extremely hungry (100 mm)

  10. Change in rating of thirst

    Time frame: From before the test meal to after the test meal in weeks 1, 2, 3, 4

    Measured on a 100-mm visual analogue scale ranging from not at all thirsty (0 mm) to extremely thirsty (100 mm)

  11. Change in rating of nausea

    Time frame: From before the test meal to after the test meal in weeks 1, 2, 3, 4

    Measured on a 100-mm visual analogue scale ranging from not at all nauseated (0 mm) to extremely nauseated (100 mm)

  12. Change in rating of fullness

    Time frame: From before the test meal to after the test meal in weeks 1, 2, 3, 4

    Measured on a 100-mm visual analogue scale ranging from not at all full (0 mm) to extremely full (100 mm)

  13. Change in rating of prospective consumption

    Time frame: From before the test meal to after the test meal in weeks 1, 2, 3, 4

    Measured on a 100-mm visual analogue scale ranging from nothing at all (0 mm) to a large amount (100 mm), in answer to "How much food do you think you could eat right now?".

Study contacts

Contact information is provided by the study sponsor or research team.

Paige M Cunningham, PhD

CONTACT

[email protected]

607-255-2650

Sponsors and collaborators

Lead sponsor

Cornell University

Other

Registry information

Acronym: WaterxMoisture

Important dates

Study start
2026
Primary completion
2027
Study completion
2027
First posted
Feb 27, 2026
Registry last updated
Apr 23, 2026

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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