Influence of Food Texture on Appetite Control, Gastric Emptying, and Energy Expenditure

NCT06853249 | Completed

• 1 other identifier: ABW-2025-YF
• Study Type: interventional
• Target: 20
• Locations: 1 country
• Sites: 1

Brief Summary

The aim of the study is to investigate the effect of liquid versus semi-solid meals on the regulation of energy balance in healthy young adults.The main questions it aims to answer are:

• Does a protein-rich liquid meal result in less satiety and therefore higher ad libitum energy intake at the next meal than an isocaloric oatmeal with the same macronutrient ratio?
• Is the consumption of a protein-rich liquid meal as a beverage in addition to an ad libitum oatmeal less compensated within the meal and at the next meal and provides thus a higher ad libitum energy intake than an isovolumetric noncaloric soft drink in addition to an ad libitum oatmeal? Researchers will compare a protein-rich liquid meal to an isocaloric oatmeal with matched macronutrient composition to answer the first question. Researchers will compare a protein-rich liquid meal + oatmeal to a noncaloric softdrink (water with sucralose and flavoring) + oatmeal to answer the second question. Participants will:
• spend 4 intervention days in a metabolic chamber (whole room indirect calorimeter)
• consume pre-definied preloads for breakfast and ad libitum lunch meals on 4 intervention days

Conditions

Nutrition; Healthy Male and Female Subjects

Keywords

food texture; appetite control; whole room indirect calorimetry (WRIC); energy balance; gastric emptying; ad libitum energy intake; liquid meals

Outcome Measures

Primary Outcomes (1)

• ad libitum energy intake

  measured during preload and lunch \[kcal\] following the preload in both arms

  for 9 hours after the consumption of the preloads

Secondary Outcomes (8)

• gastric emptying

  for 4 hours after the consumption of the isocaloric preloads

• eating rate at lunch

  at 5 hours after consumption of the preload

• number of chews per bite at lunch

  at 5 hours after consumption of the preload

• serum ghrelin concentrations

  for 3 hours after consumption of the isocaloric preloads

• serum peptide-YY (PYY) concentrations

  for 3 hours after consumption of the isocaloric preloads

Study Arms (2)

isocaloric preload

EXPERIMENTAL

In this arm of the study, participants receive two different isocaloric preloads for breakfast, one as a liquid meal and one as oatmeal.

Other: liquid meal; Other: semi-solid meal

ad libitum preload

EXPERIMENTAL

In this arm of the study, participants are given two different isovolumetric drinks as a preload in addition to an ad libitum oatmeal breakfast. One drink is a liquid meal, the other is a non-caloric soft drink (water, sucralose, flavour).

Other: caloric drink + semi-solid meal; Other: non-caloric drink + semi-solid meal

Interventions

liquid meal OTHER

An isocaloric amount (500 kcal) of a commercially available liquid meal with a matched macronutrient composition is consumed. After 5 hours, lunch is eaten ad libitum.

isocaloric preload

semi-solid meal OTHER

An isocaloric amount (500 kcal) of a commercially available semi-solid oatmeal with a matched macronutrient composition is consumed. After 5 hours, lunch is eaten ad libitum.

isocaloric preload

caloric drink + semi-solid meal OTHER

A predefined amount of a caloric drink (= liquid meal) together with an ad libitum amount of a semi-solid meal is consumed. After 5 hours, lunch is eaten ad libitum.

ad libitum preload

non-caloric drink + semi-solid meal OTHER

A predefined amount of a non-caloric drink (= water, sucralose, flavor) together with an ad libitum amount of a semi-solid meal is consumed. After 5 hours, lunch is eaten ad libitum.

ad libitum preload

Eligibility Criteria

• Age: 18 Years - 35 Years
• Gender Eligibility Details: female, male
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• healthy males and females
• Body Mass Index between 19-35 kg/m2
• low to medium habitual physical activity
• women with regular menstrual cycle (during intervention in follicular phase)

You may not qualify if:

• smoking (cigarettes + cannabis)
• chronic illnesses
• regular intake of medication
• Anemia and/or iron deficiency
• food allergies / intolerances
• vegans
• regular high physical activity (exercise \>1 hour/d)
• current weight loss diet / weight loss of \>5 kg in the last 3 months
• restraint eaters (according to the German version of the 'Three-Factor-Eating-Questionnaire', Stunkard und Messick (1985))
• active participation in another trial
• pregnant / lactating women
• persons incapable of giving informed legal consent

Sponsors & Collaborators

• University of Kiel: lead

Study Sites (1)

Kiel University, Institute of Human Nutrition

Kiel, Germany

Location

Study Officials

• Anja Bosy-Westphal, PhD, MD

  University of Kiel, Department of Human Nutrition

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: SINGLE
• Who Masked: PARTICIPANT
• Masking Details: Blinding of participants to the actual primary outcome parameters to avoid energy intake bias
• Purpose: BASIC SCIENCE
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Principal Investigator, Head of Department of Human Nutrition

Model Details: The trial consists of two arms, each with two interventions. All participants will receive all interventions.

Study Record Dates

• First Submitted: February 13, 2025
• First Posted: February 28, 2025
• Study Start: April 1, 2025
• Primary Completion: December 31, 2025
• Study Completion: March 31, 2026
• Last Updated: May 5, 2026

Record last verified: 2026-04

Data Sharing

• IPD Sharing: Will not share

Locations

DE (1)