The Lunch Study: the Combined Effects of Food Texture and Energy Density on Intake

NCT02977260 | Completed DMC

• 1 other identifier: 2015/00867 Part 1
• Study Type: interventional
• Target: 63
• Locations: 1 country
• Sites: 1

Brief Summary

Meal size is strongly influenced by a number of external features of the food environment which can promote over-consumption, such as the availability of palatable energy dense foods. The current research aimed to investigate whether natural food-based differences in texture could be used to slow down eating rate and reduce intake from large portions and higher energy dense foods. A four-session randomised crossover study assessed the effect of faster vs. slower eating rate, achieved through manipulating food texture, on ad-libitum consumption (weight and calories) at a meal, alone and in combination with variations in meal energy-density (higher vs. lower)

Conditions

Satiation

Keywords

Meal size

Outcome Measures

Primary Outcomes (2)

• Ad libitum intake of the test meals - weight (g)

  The weight of the test meal consumed during the test session was measured. There are four test sessions and participants eat one of the four test meals each session. The amount consumed was measured each time.

  Measured once for up to 20 minutes

• Ad libitum intake of the test meals - calories (kcal)

  The weight of the meal consumed was measured and convert to calories using the meal energy density (which is known). There are four test sessions and participants eat one of the four test meals each session. The amount consumed was measured each time.

  Measured once for up to 20 minutes

Secondary Outcomes (3)

• Eating rate of the test meals

  Measured once for up to 20 minutes

• Changes in rated appetite pre- to post meal consumption and up to 90 minutes post-consumption

  pre-meal, immediately post-meal, +15 minutes, +30 minutes, +45 minutes, +60 minutes, +75 minutes, + 90 minutes

• Energy intake (kcal) for the rest of the test day recorded in a Food diary

  Up to 24 hours

Study Arms (4)

Test Meal 1

EXPERIMENTAL

Thin/Low Energy

Other: Thin/Low Energy

Test Meal 2

EXPERIMENTAL

Thin/High Energy

Other: Thin/High Energy

Test Meal 3

EXPERIMENTAL

Thick/Low Energy

Other: Thick/Low Energy

Test Meal 4

EXPERIMENTAL

Thick/High Energy

Other: Thick/High Energy

Interventions

Thin/Low Energy OTHER

Thin textured rice meal (ground rice grains) with lower energy density (0.57 kcal/g)

Test Meal 1

Thin/High Energy OTHER

Thin textured rice meal (ground rice grains) with higher energy density (1.01 kcal/g)

Test Meal 2

Thick/Low Energy OTHER

Thicker textured rice meal (whole rice grains) with lower energy density (0.57 kcal/g)

Test Meal 3

Thick/High Energy OTHER

Thicker textured rice meal (whole rice grains) and high energy density (1.01 kcal/g)

Test Meal 4

Eligibility Criteria

• Age: 21 Years - 50 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• Aged between 21 and 50 years
• BMI \< 30 kg/m2

You may not qualify if:

• Individuals whose body weight has changed more than 5 kilograms in the last 12 months
• People who are taking insulin or medications known to affect glucose metabolism, appetite or energy metabolism
• Individuals who are currently dieting
• People with intolerances or allergies to study foods or test products, e.g. soya, wheat, gluten, cereal, fruits, biscuits, dairy products, rice, vegetable, meat, seafood, sugar and sweetener, gelatin, natural food colourings or flavourings, etc
• Pregnant women

Sponsors & Collaborators

• Singapore Institute of Food and Biotechnology Innovation: lead

Study Sites (1)

Clinical Nutrition Research Centre

Singapore, 117599, Singapore

Location

Study Officials

• Keri McCrickerd, PhD

  Clinical Nutrition Research Centre

  PRINCIPAL INVESTIGATOR

Study Design

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

Study Record Dates

• First Submitted: November 21, 2016
• First Posted: November 30, 2016
• Study Start: September 1, 2015
• Primary Completion: September 1, 2016
• Study Completion: September 1, 2016
• Last Updated: November 30, 2016

Record last verified: 2016-11

Data Sharing

• IPD Sharing: Will not share

Locations

SG (1)