Effect of Eggs and Egg Components on Cognitive Performance and Appetite in School-aged Children

NCT03321227 | Completed

• 1 other identifier: Ryerson-REB-2017
• Study Type: interventional
• Target: 19
• Locations: 1 country
• Sites: 1

Brief Summary

The purpose of the present study is to determine the effects of eggs and egg components on cognitive performance and appetite in children aged 9-14 years, as well as to identify the underlying physiological mechanisms in this relationship.

Conditions

Nutrition; Cognitive Performance; Appetite

Keywords

Children; Nutrition; Eggs; Cognitive performance; Glycemic response; Appetite; Emotion

Outcome Measures

Primary Outcomes (4)

• Change in memory from baseline

  One of five word lists composed of 15 words will be audio-visually presented to children. The majority of the words will be one syllable, and four words in each list will be two syllables long. The list will be presented at baseline and the children will be asked to recall as many words as possible at each time-point. The list will be presented for 2.5 minutes, and children will have 2 minutes for both immediate and delayed recall.

  15, 30, 60, and 90 minutes

• Change in spatial working memory from baseline

  Assessed using a spatial pattern recognition test via the Membrain application. The test consists of a series of subtests where children will be presented a picture with patterns to study, and asked to identify a picture with the same pattern from a group of four images. This test will be at each time-point and takes approximately 1 minute to complete.

  0, 15, 30, 60, and 90 minutes

• Change in attention from baseline

  The continuous performance task (CPT) will be completed via the Membrain application. During the CPT task, children will be given a sequence of two letters to identify; for example respond to the detection of the letter "X" only when it is preceded by the letter "A". This task will be at each time-point and will take 3 minutes total to complete.

  0, 15, 30, 60, and 90 minutes

• Change in executive function from baseline

  The Stroop task will be completed via the Membrain application. Children will be presented with a list of words presented in colors that match the word (congruent, the word 'red' presented in red) or colors that do not match the word (incongruent, the word 'red' presented in blue). Children will be asked to identify the color of the word, not the word itself. The task is scored for the number of correct and incorrect colors identified, as well as total time to completion. This test will be at each time-point and will take 1 minute to complete.

  0, 15, 30, 60, and 90 minutes

Secondary Outcomes (10)

• Change from baseline mood

  0, 15, 30, 60, and 90 minutes

• Change from baseline subjective appetite

  0, 15, 30, 60, and 90 minutes

• Change from baseline cholecystokinin (CCK)

  0, 15, 30, 60, and 90 minutes

• Change from baseline dipeptidyl peptidase 4 (DPP4)

  0, 15, 30, 60, and 90 minutes

• Change from baseline glucagonlike peptide1 (GLP1)

  0, 15, 30, 60, and 90 minutes

Study Arms (5)

Snack skipping

EXPERIMENTAL

No snack provided

Other: Snack skipping

Whole eggs

EXPERIMENTAL

2 whole large eggs as a snack

Other: Whole eggs

Egg whites

EXPERIMENTAL

2 egg whites as a snack

Other: Egg whites

Egg yolks

EXPERIMENTAL

2 egg yolks as a snack

Other: Egg yolks

Yogurt

ACTIVE COMPARATOR

Full fat yogurt as a snack

Other: Yogurt

Interventions

Snack skipping OTHER

No snack provided

Snack skipping

Whole eggs OTHER

2 whole large eggs scrambled, provided as a snack

Whole eggs

Egg whites OTHER

2 egg whites scrambled, provided as a snack

Egg whites

Egg yolks OTHER

2 egg yolks scrambled, provided as a snack

Egg yolks

Yogurt OTHER

A serving of full fat yogurt that is isocaloric to the 2 whole eggs

Yogurt

Eligibility Criteria

• Age: 9 Years - 14 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Child (0-17)

You may qualify if:

• be between 9 and 14 years of age
• be healthy, and have been born at term
• healthy body weight (between the 5th and 85th BMI percentile for age and gender)

You may not qualify if:

• children with food sensitivities or allergies to eggs, egg-products, dairy and wheat
• children with any diagnosed learning, emotional, or behavioral disabilities
• children on medications that may influence cognitive performance

Sponsors & Collaborators

• Toronto Metropolitan University: lead

Study Sites (1)

School of Nutrition, Ryerson University

Toronto, Ontario, M5B 2K3, Canada

Location

MeSH Terms

Interventions

Egg White; Egg Yolk; Yogurt

Intervention Hierarchy (Ancestors)

Eggs; Food; Diet, Food, and Nutrition; Physiological Phenomena; Food and Beverages; Cultured Milk Products; Milk; Beverages; Fermented Foods; Dairy Products

Study Officials

• Nick Bellissimo, PhD

  Toronto Metropolitan University

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: NONE
• Purpose: OTHER
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Associate Professor

Model Details: A random and within subject repeated measures experiment to study the effects of egg consumption on cognitive performance in children and the underlying physiological mechanisms in this relationship.

Study Record Dates

• First Submitted: October 18, 2017
• First Posted: October 25, 2017
• Study Start: April 9, 2018
• Primary Completion: December 1, 2018
• Study Completion: December 1, 2019
• Last Updated: March 11, 2020

Record last verified: 2020-03

Locations

CA (1)