Effect of Kefir on Appetite

NCT03636217 | Completed DMC

• 1 other identifier: not defined
• Study Type: interventional
• Target: 24
• Locations: 1 country
• Sites: 1

Brief Summary

This study aimed to determine the effect of kefir on appetite in healthy subjects. A randomized, single-blind, and 3-intervention crossover trial included 22 healthy and normal-weight (BMI 18.5-25 kg/m2) females aged 21-24 years. Participants were recruited to three test meals: an LGI-Milk, an LGI-Kefir, and an HGI-Kefir, with a one-week washout period. Appetite ratings were measured at 0, 15, 30, 60, 90, 120, 150, and 180 minutes. At the end of three hours, participants were served an ad libitum lunch meal. Then, the foods eaten at lunch were recorded and their energy and nutrient analysis was calculated.

Conditions

Appetitive Behavior

Keywords

Appetite; Probiotic; Glycemic index

Outcome Measures

Primary Outcomes (6)

• Hunger rating

  Subjective assessment of appetite sensations was performed by using a visual analog scale (VAS) composed of lines (of 100 mm in length) with words anchored at each end, expressing the most positive and the most negative rating. VAS ratings were measured by using a question "How hungry do you feel? (not at all hungry - as hungry as I ever felt)" at time points 0, 15, 30, 60, 90, 120, 150 and 180 minutes, and hunger rating was quantified as AUC (mm x min), which was calculated according to the trapezoidal rule by using those VAS scores. Total scale score changes in a range of 0-100. Higher values represent a worse outcome.

  Three hours postprandial period

• Fullness rating

  Subjective assessment of appetite sensations was performed by using a visual analog scale (VAS) composed of lines (of 100 mm in length) with words anchored at each end, expressing the most positive and the most negative rating. VAS ratings were measured by using a question "How full do you feel? (not at all full - totally full)" at time points 0, 15, 30, 60, 90, 120, 150 and 180 minutes, and fullness rating was quantified as AUC (mm x min), which was calculated according to the trapezoidal rule by using those VAS scores. Total scale score changes in a range of 0-100. Higher values represent a better outcome.

  Three hours postprandial period

• Desiring to eat

  Subjective assessment of appetite sensations was performed by using a visual analog scale (VAS) composed of lines (of 100 mm in length) with words anchored at each end, expressing the most positive and the most negative rating. VAS ratings were measured by using a question "How strong is your desire to eat? (very weak - very strong)" at time points 0, 15, 30, 60, 90, 120, 150 and 180 minutes, and desiring to eat was quantified as AUC (mm x min), which was calculated according to the trapezoidal rule by using those VAS scores. Total scale score changes in a range of 0-100. Higher values represent a worse outcome.

  Three hours postprandial period

• Prospective food consumption

  Subjective assessment of appetite sensations was performed by using a visual analog scale (VAS) composed of lines (of 100 mm in length) with words anchored at each end, expressing the most positive and the most negative rating. VAS ratings were measured by using a question "How much do you think you can eat? (no food at all - a large amount of food)" at time points 0, 15, 30, 60, 90, 120, 150 and 180 minutes, and prospective food consumption was quantified as AUC (mm x min), which was calculated according to the trapezoidal rule by using those VAS scores. Total scale score changes in a range of 0-100. Higher values represent a worse outcome.

  Three hours postprandial period

• Composite appetite score

  The separate visual analog scale factors like hunger, fullness, desiring for eat, and prospective food consumption were combined to produce an additional measure termed 'composite appetite score'. This average appetite score was computed for 0, 15, 30, 60, 90, 120, 150 and 180 minutes using the following equation: \[(hunger + desire to eat + prospective food consumption + (100 - fullness)\]/4 Total scale score changes in a range of 0-100. Higher values represent a worse outcome.

  Three hours postprandial period

• Subsequent energy consumption

  Energy intake at ad libitum lunch was calculated.

  Three hours after the test breakfast

Secondary Outcomes (9)

• Desiring for sweet

  Three hours postprandial period

• Desiring for salty

  Three hours postprandial period

• Desiring for savoury

  Three hours postprandial period

• Desiring for fatty

  Three hours postprandial period

• Visual appeal of test meal

  Immediately after consuming test meal (at 15 min)

Study Arms (3)

LGI-Milk Breakfast

EXPERIMENTAL

Low glycemic index and milk content (LGI-Milk) breakfast as a test meal

Other: LGI-Milk Breakfast

LGI-Kefir Breakfast

EXPERIMENTAL

Low glycemic index and kefir content (LGI-Kefir) breakfast as a test meal

Other: LGI-Kefir Breakfast

HGI-Kefir Breakfast

EXPERIMENTAL

High glycemic index and kefir content (HGI-Kefir) breakfast as a test meal

Other: HGI-Kefir Breakfast

Interventions

LGI-Milk Breakfast OTHER

This test meal with low glycemic index and milk were served as a breakfast after 12-hours fasting and participants were asked to consume the meal in full, within 15 min.

LGI-Milk Breakfast

LGI-Kefir Breakfast OTHER

In crossover design, this test meal with low glycemic index and kefir was served as a breakfast to compare the LGI-Milk Breakfast.

LGI-Kefir Breakfast

HGI-Kefir Breakfast OTHER

In crossover design, this test meal with high glycemic index and kefir was served as a breakfast to compare the LGI-Milk Breakfast and the LGI-Kefir Breakfast.

HGI-Kefir Breakfast

Eligibility Criteria

• Age: 21 Years - 24 Years
• Sex: female
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• Healthy
• Normal-weight (BMI 18.5-25 kg/m2)
• Female
• years

You may not qualify if:

• During the last three months, change more than 5 kg in body weight or following an energy-restricted diet
• Being a vegan
• Having any chronic diseases such as diabetes, hypertension, etc.
• Physician-diagnosed medications or conditions that influence metabolism
• Smoking
• Practicing endurance sports
• Having difficulties with swallowing/eating
• Lack of appetite
• Hypersensitivity for the foods understudy
• Pregnant or lactating

Sponsors & Collaborators

• TC Erciyes University: lead

Study Sites (1)

Erciyes University Faculty of Health Sciences

Kayseri, 38039, Turkey (Türkiye)

Location

MeSH Terms

Conditions

Appetitive Behavior

Condition Hierarchy (Ancestors)

Behavior, Animal; Behavior

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: SINGLE
• Who Masked: PARTICIPANT
• Purpose: SCREENING
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Assistant Professor Doctor

Study Record Dates

• First Submitted: August 16, 2018
• First Posted: August 17, 2018
• Study Start: November 15, 2016
• Primary Completion: March 15, 2017
• Study Completion: May 31, 2017
• Last Updated: November 3, 2020

Record last verified: 2020-10

Locations

TU (1)