The Chocolate Almond Study - Relating Chewing to Satiation and Postprandial Response

NCT07065461 | Recruiting

• 2 other identifiers: 1669400819
• Study Type: interventional
• Target: 35
• Locations: 1 country
• Sites: 1

Brief Summary

The goal of this clinical trial is to relate chewing behaviours to food intake and postprandial response for a texturally complex food matrix (almonds in white chocolate) in healthy young females. The main questions it aims to answer are:

• Does the presence or preparation of almonds (whole versus chopped) influence satiation, i.e., the amount consumed at an ad libitum meal?
• What is the correlation between chewing behaviour, satiation, and changes in postprandial glucose, triacylglycerols, and satiety ratings? Participants will attend the research centre fasted on three occasions to consume an ad libitum meal, complete questionnaires, and provide fasting and postprandial finger prick blood samples.

Conditions

Satiation, Satiety; Postprandial Glycemia; Postprandial Lipemia

Keywords

Almonds; Particle size; Satiation; Satiety; Postprandial glycemia; Postprandial lipemia; White chocolate; Food matrix; chewing exertion

Outcome Measures

Primary Outcomes (1)

• Satiation

  Weight (g) of chocolate confection consumed during ad libitum meal

  Baseline

Secondary Outcomes (5)

• Borg rating of perceived exertion

  Immediately after the ad libitum meal is consumed

• Eating rate

  Immediately after the ad libitum meal is consumed

• Blood glucose

  Baseline and 2 hours later

• Blood triacylglycerols

  Baseline and 3 hours later

• Postprandial satiety visual analogue scale

  Baseline until 180 minutes

Study Arms (3)

White chocolate with whole almonds

EXPERIMENTAL

Ad libitum serving with 2.25:1 weight per cent chocolate:almonds

Other: 200 g serving of white chocolate-based confection product

White chocolate without almonds

EXPERIMENTAL

Ad libitum serving

Other: 200 g serving of white chocolate-based confection product

White chocolate with chopped almonds

EXPERIMENTAL

Ad libitum serving with 2.25:1 weight per cent chocolate:almonds

Other: 200 g serving of white chocolate-based confection product

Interventions

200 g serving of white chocolate-based confection product OTHER

200 g serving of white chocolate-based confection product

White chocolate with chopped almonds; White chocolate with whole almonds; White chocolate without almonds

Eligibility Criteria

• Age: 18 Years - 45 Years
• Sex: female
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• BMI between 18.5-27.9 kg/m\^2 or waist circumference less than 88 cm
• No known food allergies or sensitivities
• Non-restrained eaters based on the Three Factor Eating Questionnaire
• No history of gastrointestinal diseases that may interfere with eating behaviour or digestion
• Not on medications that affect appetite, digestion, blood sugar regulation, saliva production, or chewing
• Stable medication use
• Non-smokers
• Not gained or lost significant weight during the past 3 months
• Regular monthly menstrual cycles
• Not pregnant, lactating, or post-menopausal

You may not qualify if:

• Diabetes or other metabolic disorders affecting glycemia and overall cardiometabolic health
• Any food allergies, intolerance, or sensitivities
• Any life-threatening allergy
• Pregnant or breastfeeding
• Participation in another clinical trial
• Alcohol consumption more than 14 drinks per week
• Smokers or those with a smoking history or more than 10 years
• Regular use of recreational drugs (e.g., marijuana, ecstasy, magic mushrooms)
• Restrained eater as defined by \> 15 on the Three-Factor Eating Questionnaire
• Unusual sleep patterns
• Irregular breakfast consumption
• Recent weight changes or intended weight loss or gain or having lost or gained \>10% of body weight within the last 6 months
• Using medications known to affect appetite, digestion, blood sugar regulation, lipids, or chewing (excluding oral contraceptives)
• Experiences dry mouth, in general or due to medication side effects
• Diagnosed with Sjogren's Syndrome (autoimmune condition linked to severe dry mouth)

Sponsors & Collaborators

• University of Guelph: lead

Study Sites (1)

Department of Human Health Sciences

Guelph, Ontario, N1G 2G4, Canada

RECRUITING

Central Study Contacts

Amanda J Wright, PhD

CONTACT

519-824-4120; ajwright@uoguelph.ca

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: DOUBLE
• Who Masked: INVESTIGATOR, OUTCOMES ASSESSOR
• Masking Details: Individuals collecting, entering, and analyzing data will be blinded to treatment.
• Purpose: BASIC SCIENCE
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Professor

Model Details: Acute meal postprandial study

Study Record Dates

• First Submitted: June 26, 2025
• First Posted: July 15, 2025
• Study Start: June 1, 2025
• Primary Completion: May 1, 2026
• Study Completion: May 1, 2026
• Last Updated: July 15, 2025

Record last verified: 2025-07

Data Sharing

• IPD Sharing: Will not share

Locations

CA (1)