Palatability and Postprandial Sensations
Factors to Determine the Responses to Meal Ingestion: Palatability
1 other identifier
interventional
22
1 country
1
Brief Summary
Aim: to determine the effect of palatability on the cognitive (satiation/fullness) and emotive (digestive well-being/mood) responses to meal ingestion. The postprandial responses to conventional (potato and cheese cream followed by vanilla cream) versus unconventional test meals (mixture of both creams) with identical composition (350 Kcal) and physical characteristics (colour, texture, consistency, temperature) but distinctively different palatability will be studied on a cross over-design. The responses to the meals will be tested on 2 different days. Participants (22 non-obese healthy men) will be instructed to eat a standard dinner the day before, to consume a standard breakfast at home after overnight fast, and to report to the laboratory, where the test meal will be administered 5 h after breakfast. Studies will be conducted in a quiet, isolated room with participants sitting on a chair. Perception will be measured at 5 min intervals 10 min before and 20 min after ingestion and at 10 min intervals up to 60 min after the probe meal.
Trial Health
Trial Health Score
Automated assessment based on enrollment pace, timeline, and geographic reach
participants targeted
Target at P25-P50 for not_applicable healthy
Started Aug 2016
Shorter than P25 for not_applicable healthy
1 active site
Health score is calculated from publicly available data and should be used for screening purposes only.
Trial Relationships
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Study Timeline
Key milestones and dates
Study Start
First participant enrolled
August 4, 2016
CompletedPrimary Completion
Last participant's last visit for primary outcome
November 23, 2016
CompletedStudy Completion
Last participant's last visit for all outcomes
December 2, 2016
CompletedFirst Submitted
Initial submission to the registry
April 25, 2017
CompletedFirst Posted
Study publicly available on registry
April 28, 2017
CompletedApril 28, 2017
April 1, 2017
4 months
April 25, 2017
April 25, 2017
Conditions
Keywords
Outcome Measures
Primary Outcomes (2)
Meal palatability
Meal palatability measured by 10 score scales at the end of the test meal
1 day
Change in digestive well-being measured after the test meal
Change in average well-being measured by 10 score scales at the end of the test meal.
1 day
Secondary Outcomes (4)
Change in satiety measured after the test meal
1 day
Change in fullness sensation measured after the test meal
1 day
Change in abdominal discomfort/pain sensation measured after the test meal
1 day
Change in mood measured after the test meal
1 day
Study Arms (2)
Mixed meal
EXPERIMENTALCombined meal
ACTIVE COMPARATORInterventions
Mixed meal with identical composition and physical characteristics (colour, texture, consistency, temperature) but distinctively different palatability.
Eligibility Criteria
You may qualify if:
- non obese
You may not qualify if:
- history of gastrointestinal symptoms
- prior obesity
- use of medications
- history of anosmia and ageusia
- current dieting
- alcohol abuse
- psychological disorders
- eating disorders
Contact the study team to confirm eligibility.
Sponsors & Collaborators
Study Sites (1)
University Hospital Vall d'Hebron
Barcelona, 08035, Spain
Study Design
- Study Type
- interventional
- Phase
- not applicable
- Allocation
- RANDOMIZED
- Masking
- SINGLE
- Who Masked
- OUTCOMES ASSESSOR
- Purpose
- OTHER
- Intervention Model
- CROSSOVER
- Sponsor Type
- OTHER
- Responsible Party
- SPONSOR
Study Record Dates
First Submitted
April 25, 2017
First Posted
April 28, 2017
Study Start
August 4, 2016
Primary Completion
November 23, 2016
Study Completion
December 2, 2016
Last Updated
April 28, 2017
Record last verified: 2017-04