The Impact of Snacks Which Vary Nutritionally in Their Satiating Potential on Measures of Appetite Control

NCT02480582 | Completed Results

• 2 other identifiers: LDS-2015-ABCRG.PSYC.102933
• Study Type: interventional
• Target: 42
• Locations: 0 countries
• Sites: N/A

Brief Summary

The current study will examine the effect of almond consumption (0.9g/kg dose) compared to an energy and weight matched comparator food or no food on measures of appetite control including appetite sensations, energy intake and food hedonics.

Conditions

Lack of Satiety; Hyperphagia

Outcome Measures

Primary Outcomes (1)

• Test Meal Energy Intake

  Measured reductions in ad-libitum energy intake following consumption of almonds as a mid-morning snack compared to control and comparator. Food will be weighed pre- and post-consumption to the nearest 0.1g to determine energy intake. Test meal energy intake will be measured on three occasions, on average a week apart.

  3 Weeks

Secondary Outcomes (3)

• Food Preference

  3 Weeks

• Appetite Sensations (Hunger)

  3 Weeks

• 24 Hour Energy Intake

  3 Weeks

Study Arms (6)

Almond, then No Food, then Cheese Savouries

EXPERIMENTAL

Participants first received a mid-morning snack of almonds (0.9g/kg). After a washout period of 5 days, they then received no food. Finally, after another washout period participants received a mid-morning snack of cheese savouries (0.9g/kg).

Other: Almonds; Other: Cheese Savouries

Cheese Savouries then Almond, then No Food

EXPERIMENTAL

Participants first received a mid-morning snack of cheese savouries (0.9g/kg). After a washout period of 5 days, they then received a mid-morning snack of almonds (0.9g/kg). Finally, after another washout period participants received no food.

Other: Almonds; Other: Cheese Savouries

No Food, then Cheese Savouries, then Almond

EXPERIMENTAL

Participants first received no food. After a washout period of 5 days, they then received a mid-morning snack of cheese savouries (0.9g/kg). Finally, after another washout period participants received a mid-morning snack of almonds (0.9g/kg).

Other: Almonds; Other: Cheese Savouries

Cheese Savouries, then No Food, then Almond

EXPERIMENTAL

Participants first received a mid-morning snack of cheese savouries (0.9g\\kg). After a washout period of 5 days, they then received no food. Finally, after another washout period participants received a mid-morning snack of almonds (0.9g\\kg).

Other: Almonds; Other: Cheese Savouries

Almond, then Cheese Savouries, then No Food

EXPERIMENTAL

Participants first received a mid-morning snack of almonds (0.9g\\kg). After a washout period of 5 days, they then received a mid-morning snack of cheese savouries (0.9g\\kg). Finally, after another washout period participants received no food.

Other: Almonds; Other: Cheese Savouries

No Food, then Almond, then Cheese Savouries

EXPERIMENTAL

Participants first received no food. After a washout period of 5 days, they then received a mid-morning snack of almonds (0.9g/kg). Finally, after another washout period participants received a mid-morning snack of cheese savouries (0.9g\\kg).

Other: Almonds; Other: Cheese Savouries

Interventions

Almonds OTHER

Whole raw almonds provided as a mid-morning snack - 0.9g\\kg

Almond, then Cheese Savouries, then No Food; Almond, then No Food, then Cheese Savouries; Cheese Savouries then Almond, then No Food; Cheese Savouries, then No Food, then Almond; No Food, then Almond, then Cheese Savouries; No Food, then Cheese Savouries, then Almond

Cheese Savouries OTHER

Cheese savoury crackers provided as a mid-morning snack - 0.9g/kg

Almond, then Cheese Savouries, then No Food; Almond, then No Food, then Cheese Savouries; Cheese Savouries then Almond, then No Food; Cheese Savouries, then No Food, then Almond; No Food, then Almond, then Cheese Savouries; No Food, then Cheese Savouries, then Almond

Eligibility Criteria

• Age: 18 Years - 55 Years
• Sex: female
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• Participants who have provided written informed consent.
• Healthy female participants aged 18-55 years.
• BMI of 18.5 - 30.0 kg/m2.
• Regular breakfast eaters.
• Not currently dieting to lose, gain or maintain weight.
• Non-smokers.
• Liking/acceptance of the study foods (≥4 on 7-point Likert scale).

You may not qualify if:

• Taking medication known to affect appetite within past month and/or during the study.
• Any known food allergies or food intolerances.
• Participants who do not regularly eat breakfast.
• Participants with low liking or acceptance of the study foods.
• Participants currently dieting to lose, gain or maintain weight.
• Reported history of or present eating disorder.
• BMI \<18.5 kg/m2 or \>30 kg/m2.
• Vegetarians.

Sponsors & Collaborators

• University of Leeds: lead
• Almond Board of California: collaborator

Related Publications (3)

• Gibbons C, Caudwell P, Finlayson G, King N, Blundell J. Validation of a new hand-held electronic data capture method for continuous monitoring of subjective appetite sensations. Int J Behav Nutr Phys Act. 2011 Jun 8;8:57. doi: 10.1186/1479-5868-8-57.

  PMID: 21651803 BACKGROUND

• Finlayson G, King N, Blundell J. The role of implicit wanting in relation to explicit liking and wanting for food: implications for appetite control. Appetite. 2008 Jan;50(1):120-7. doi: 10.1016/j.appet.2007.06.007. Epub 2007 Jun 28.

  PMID: 17655972 BACKGROUND

• Hollingworth S, Dalton M, Blundell JE, Finlayson G. Evaluation of the Influence of Raw Almonds on Appetite Control: Satiation, Satiety, Hedonics and Consumer Perceptions. Nutrients. 2019 Aug 30;11(9):2030. doi: 10.3390/nu11092030.

  PMID: 31480245 DERIVED

MeSH Terms

Conditions

Hyperphagia

Condition Hierarchy (Ancestors)

Signs and Symptoms, Digestive; Signs and Symptoms; Pathological Conditions, Signs and Symptoms

Results Point of Contact

• Title: Dr Graham Finlayson
• Organization: University of Leeds

g.s.finlayson@leeds.ac.uk

0113 343 7601

Study Officials

• Graham Finlayson, PhD

  University of Leeds

  PRINCIPAL INVESTIGATOR

Publication Agreements

• PI is Sponsor Employee: No
• Restrictive Agreement: No

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: SINGLE
• Who Masked: PARTICIPANT
• Purpose: BASIC SCIENCE
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Principal Investigator

Study Record Dates

• First Submitted: June 4, 2015
• First Posted: June 24, 2015
• Study Start: June 1, 2015
• Primary Completion: November 1, 2015
• Study Completion: December 1, 2015
• Last Updated: March 15, 2017
• Results First Posted: March 15, 2017

Record last verified: 2017-01

Data Sharing

• IPD Sharing: Will share