The Effect of Meal Texture on Intake

NCT05615350 | Completed

• 1 other identifier: CONSTRUCT
• Study Type: interventional
• Target: 30
• Locations: 1 country
• Sites: 1

Brief Summary

In this study the effect of meal texture differences (slow vs fast eating rate) on intake will be investigated.

Conditions

Eating Behavior

Keywords

Texture; Eating rate; Food intake; Energy intake

Outcome Measures

Primary Outcomes (1)

• Energy intake (kcal)

  Energy intake (kcal) of each meal

  6 weeks

Secondary Outcomes (2)

• Food intake (g)

  6 weeks

• Eating rate (g/min)

  6 weeks

Other Outcomes (16)

• BMI

  5 minutes

• Subjective hunger

  6 weeks

• Subjective fullness

  6 weeks

Study Arms (2)

Meals served during breakfast

EXPERIMENTAL

Twice a week for six weeks (in total twelve times) participants will consume meals ad libitum during breakfast.

Other: Meals served during breakfast with a wide range of different food textures

Meals served during lunch

EXPERIMENTAL

Twice a week for six weeks (in total twelve times) participants will consume meals ad libitum during lunch. They will receive a standardized breakfast meal.

Other: Meals served during lunch with a wide range of different food textures

Interventions

Meals served during breakfast with a wide range of different food textures OTHER

Ad libitum portions of twelve different meals with a wide range of food textures served during breakfast at the eating behaviour lab

Meals served during breakfast

Meals served during lunch with a wide range of different food textures OTHER

Ad libitum portions of twelve different meals with a wide range of food textures served during lunch at the eating behaviour lab

Meals served during lunch

Eligibility Criteria

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

You may qualify if:

• Generally healthy
• Good appetite
• Between 18 and 55 years old
• Speak and understand English without difficulty
• BMI between 18.5-30 kg/m2.
• Non-smoker
• Commonly (5 out of 7 week days) eat three meals a day every day around the

You may not qualify if:

• Have difficulties with swallowing, chewing, and/or eating in general;
• Are suffering from an endocrine or eating disorder, gastrointestinal illness or illness of the thyroid gland, respiratory disease, or diabetes
• Have taste or smell disorders
• Have braces or oral piercing (dental wire behind teeth is allowed)
• are smoking
• Consume on average more than 21 glasses of alcohol per week
• Use medication that may influence study outcomes
• Have allergies or intolerance to any ingredient of the test meals
• Are not willing to eat the test food because of eating habits, believes, or religion
• Follow a vegetarian or vegan diet
• Are lactose intolerant
• Have facial hair such as a beard
• Follow an energy restricted diet during the last 2 months
• Gained or lost 5 kg of body weight over the last half year
• Are an employee, thesis student or intern at the chair group of Sensory Science and Eating Behaviour Human Nutrition (WUR).

Sponsors & Collaborators

• Wageningen University: lead

Study Sites (1)

Wageningen University, Human Nutrition Department

Wageningen, Gelderland, 6708 WE, Netherlands

Location

MeSH Terms

Conditions

Feeding Behavior

Condition Hierarchy (Ancestors)

Behavior, Animal; Behavior

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: SINGLE
• Who Masked: PARTICIPANT
• Purpose: OTHER
• Intervention Model: SINGLE GROUP
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: prof.dr. CG (Ciarán) Forde

Study Record Dates

• First Submitted: November 2, 2022
• First Posted: November 14, 2022
• Study Start: October 24, 2022
• Primary Completion: January 20, 2023
• Study Completion: January 20, 2023
• Last Updated: January 25, 2023

Record last verified: 2023-01

Data Sharing

• IPD Sharing: Will not share

Locations

NL (1)