Opportunities for Food Reformulation

NCT05659771 | Completed

• 1 other identifier: offR WUR
• Study Type: interventional
• Target: 75
• Locations: 1 country
• Sites: 1

Brief Summary

The objective of this study is to determine the independent and additive effects of food texture and energy density on food and energy intake compared to a control condition.

Conditions

Overweight and Obesity

Outcome Measures

Primary Outcomes (2)

• Energy intake

  Intake in Kcal

  One meal, up to 30 minutes

• Food intake

  Intake in gram

  One meal, up to 30 minutes

Secondary Outcomes (12)

• Eating rate

  One meal, up to 30 minutes

• chews

  One meal, up to 30 minutes

• bite size

  One meal, up to 30 minutes

• Energy intake rate

  One meal, up to 30 minutes

• bites

  One meal, up to 30 minutes

Other Outcomes (2)

• technology to measure intake automatically

  One meal, up to 30 minutes

• technology to measure eating behavior

  One meal, up to 30 minutes

Study Arms (5)

low energy density, hard texture

EXPERIMENTAL

Sandwich with a hard texture (slow eating rate) and relatively low energy density (kcal/g)

Behavioral: Food properties manipulation to alter eating behavior and food and energy intake

low energy density, soft texture

EXPERIMENTAL

Sandwich with a soft texture (fast eating rate) and relatively low energy density (kcal/g)

Behavioral: Food properties manipulation to alter eating behavior and food and energy intake

High energy density, hard texture

EXPERIMENTAL

Sandwich with a hard texture (slow eating rate) and relatively high energy density (kcal/g)

Behavioral: Food properties manipulation to alter eating behavior and food and energy intake

High energy density, soft texture

EXPERIMENTAL

Sandwich with a soft texture (fast eating rate) and relatively high energy density (kcal/g)

Behavioral: Food properties manipulation to alter eating behavior and food and energy intake

Average energy density and medium hard texture (control)

ACTIVE COMPARATOR

Sandwich with a medium texture (medium eating rate) and medium energy density (kcal/g)

Behavioral: Food properties manipulation to alter eating behavior and food and energy intake

Interventions

Food properties manipulation to alter eating behavior and food and energy intake BEHAVIORAL

Food properties of commercially available food products

Average energy density and medium hard texture (control); High energy density, hard texture; High energy density, soft texture; low energy density, hard texture; low energy density, soft texture

Eligibility Criteria

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

You may qualify if:

• Able to understand and speak English fluently or without difficulty (self-report)
• BMI 18.5-30 kg/m2 - measured by the researchers at the end of information meeting
• Good general health and appetite ( self-report)
• Commonly (5 out of 7 week days) eating three meals a day every day around approximately the same times(Self-report).

You may not qualify if:

• Difficulties with swallowing, chewing and or eating in general
• Suffering from an endocrine or eating disorder, gastrointestinal illness or illness of the thyroid gland, respiratory disease or diabetes.
• Having taste or smell disorders (self-report)
• Braces (not including a dental wire) or oral piercing
• Smoking
• Consuming on average more than 21 glasses of alcohol per week (21)
• Use of medication that may influence study outcomes (self-report)
• Allergies or intolerance to any ingredient of the test meals or snacks
• Not willing to eat the test food because of eating habits, believes or religion.
• Following a vegetarian or vegan diet
• Lactose intolerant
• Men having facial hair such as a beard as facial movements cannot be analysed.
• Followed an energy restricted diet during the last 2 months
• Gained or lost 5 kg of body weight over the last half year
• High restrained eater according to the Dutch Eating Behaviour Questionnaire (men: score\>2.89, women\>3.39 )

Sponsors & Collaborators

• Wageningen University: lead
• 4TU pride and prejudice project: collaborator

Study Sites (1)

Wageningen university

Wageningen, Gelderland, 6708WE, Netherlands

Location

Related Publications (1)

• Lasschuijt MP, Heuven LA, Gonzalez-Estanol K, Siebelink E, Chen Y, Forde CG. The Effect of Energy Density and Eating Rate on Ad Libitum Energy Intake in Healthy Adults-A Randomized Controlled Study. J Nutr. 2025 Aug;155(8):2602-2610. doi: 10.1016/j.tjnut.2025.06.006. Epub 2025 Jun 12.

  PMID: 40516651 DERIVED

MeSH Terms

Conditions

Overweight; Obesity

Interventions

Food; Energy Intake

Condition Hierarchy (Ancestors)

Overnutrition; Nutrition Disorders; Nutritional and Metabolic Diseases; Body Weight; Signs and Symptoms; Pathological Conditions, Signs and Symptoms

Intervention Hierarchy (Ancestors)

Diet, Food, and Nutrition; Physiological Phenomena; Food and Beverages; Diet; Nutritional Physiological Phenomena

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: SINGLE
• Who Masked: PARTICIPANT
• Masking Details: cover story - different aim
• Purpose: PREVENTION
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Assistant Professor

Model Details: The 5 conditions of this study are: 1. low energy density, hard texture (slow eating rate) 2. low energy density, soft texture (fast eating rate) 3. High energy density, hard texture (slow eating rate) 4. High energy density, soft texture (fast eating rate) 5. Average energy density and medium hard texture (control)

Study Record Dates

• First Submitted: May 2, 2022
• First Posted: December 21, 2022
• Study Start: April 22, 2022
• Primary Completion: July 8, 2022
• Study Completion: July 8, 2022
• Last Updated: December 21, 2022

Record last verified: 2022-12

Locations

NL (1)