Effect of Feeding Status on Appetite and Eating Behaviour.

NCT07257692 | Completed

• 1 other identifier: 200220227
• Study Type: interventional
• Target: 33
• Locations: 1 country
• Sites: 1

Brief Summary

This clinical trial's primary aim is to evaluate the impact of a short-term feeding state on trait eating behaviours and weekly appetite. The secondary aim is to assess the relationship between appetite hormones (i.e., leptin, adiponectin, total glucagon-like peptide-1 (GLP-1), and peptide YY (PYY)) and long-term trait eating behaviours. The researchers will compare two groups (before vs. after a meal) to see if the meal affects appetite and eating behaviour traits in healthy adults.

Conditions

Healthy

Outcome Measures

Primary Outcomes (11)

• Dietary restraint

  Dietary restraint is the cognitive effort or intention to consciously limit food intake of eating. Participants will complete assessments of the Three Factor Eating Questionnaire (TFEQ) (Stunkard et al., 1985) to assess restraint once at two different time points on each experimental trial in a randomised, counterbalanced fashion. The minimum score for restraint is 0 and the maximum is 20, with a higher score indicating higher levels of restraint.

  Once before the breakfast meal and once 90 minutes after the meal during each experimental trial.

• Disinhibition

  Disinhibition refers to the tendency to overeat in response to emotional, social, or situational cues, even when not physiologically hungry. Participants will complete assessments of the Three Factor Eating Questionnaire (TFEQ) (Stunkard et al., 1985) to assess disinhibition once at two different time points on each experimental trial in a randomised, counterbalanced fashion. The minimum score for disinhibition is 0, and the maximum is 16, with a higher score indicating greater disinhibition or loss of control over eating.

  Once before the breakfast meal and once 90 minutes after the meal during each experimental trial.

• Hunger

  Hunger reflects the subjective perception of appetite and the susceptibility to feelings of hunger and food cues. Participants will complete assessments of the Three Factor Eating Questionnaire (TFEQ) (Stunkard et al., 1985) to assess hunger once at two different time points on each experimental trial in a randomised, counterbalanced fashion. The minimum score for hunger is 0 and the maximum is 14, with a higher score indicating indicating greater susceptibility to feelings of hunger and greater responsiveness to food cues.

  Once before the breakfast meal and once 90 minutes after the meal during each experimental trial.

• Unconditional Permission to Eat (UPE)

  Unconditional Permission to Eat reflects a person's ability to allow themselves to eat a wide range of foods without guilt or unnecessary rules. It captures how flexible and trusting someone is toward their own hunger cues. Participants will complete the Intuitive Eating Scale-2 (IES-2) (Tylka \& Kroon Van Diest, 2013) to assess UPE at two time points during each experimental trial in a randomised, counterbalanced order. Items are rated on a 5-point scale from 1 (strongly disagree) to 5 (strongly agree), with higher scores indicating a greater ability to permit oneself to eat when hungry without external restrictions.

  Once before the breakfast meal and once 90 minutes after the meal during each experimental trial.

• Eating for Physical Rather Than Emotional Reasons (EPR)

  Eating for Physical Rather Than Emotional Reasons reflects the extent to which individuals eat in response to genuine physical hunger rather than emotions such as stress, boredom, or sadness. This construct captures a healthy separation between emotional states and eating behaviour. Participants will complete the IES-2 (Tylka \& Kroon Van Diest, 2013) at two time points during each experimental visit in a randomised, counterbalanced order. Items are scored on a 1-5 scale, with higher values indicating a stronger tendency to eat based on physical hunger rather than emotional triggers.

  Once before the breakfast meal and once 90 minutes after the meal during each experimental trial.

• Reliance on Hunger and Satiety Cues (RHSC)

  Reliance on Hunger and Satiety Cues measures how effectively individuals listen to and trust their internal bodily signals to guide when, what, and how much to eat. It reflects a mindful and attuned approach to eating. Participants will complete the IES-2 (Tylka \& Kroon Van Diest, 2013) at two different time points on each study day in a randomised, counterbalanced fashion. Items are rated on a 5-point scale, and higher scores indicate stronger trust in one's internal cues of hunger and fullness.

  Once before the breakfast meal and once 90 minutes after the meal during each experimental trial.

• Body-Food Choice Congruence (BFCC)

  Body-Food Choice Congruence reflects how consistently individuals choose foods that support their physical functioning, health, and well-being. It captures a compassionate connection between how a person feels and the types of foods they select. Participants will complete the IES-2 (Tylka \& Kroon Van Diest, 2013) at two time points during each experimental visit in a randomised, counterbalanced design. Items use a 1-5 response scale, with higher scores indicating greater alignment between food choices and physical self-care.

  Once before the breakfast meal and once 90 minutes after the meal during each experimental trial.

• Hunger

  Hunger represents how frequently and intensely participants felt hungry over the past week. Using the weekly Visual Analogue Scale (wVAS) (Womble et al., 2003), participants rate their overall hunger on a 100-mm line from 0 mm (not hungry at all during the week) to 100 mm (extremely hungry throughout the week). Higher scores indicate stronger or more frequent hunger sensations during the previous week.

  Once before the breakfast meal and once 90 minutes after the meal during each experimental trial.

• Fullness

  Fullness reflects how often or how strongly participants felt full across the previous week. Using the weekly Visual Analogue Scale (wVAS) (Womble et al., 2003), participants will complete the wVAS, marking fullness on a 100-mm scale from 0 mm (rarely or never felt full during the week) to 100 mm (felt very full very often throughout the week). Higher scores indicate more frequent or stronger feelings of fullness across the week.

  Once before the breakfast meal and once 90 minutes after the meal during each experimental trial.

• Satisfaction

  Satisfaction reflects how content or pleased participants felt with their eating experiences during the past week. Using the weekly Visual Analogue Scale (wVAS) (Womble et al., 2003), participants rate satisfaction on a 0-100 mm line from 0 mm (not satisfied at all during the week) to 100 mm (extremely satisfied with eating throughout the week). Higher scores indicate greater overall satisfaction during the week.

  Once before the breakfast meal and once 90 minutes after the meal during each experimental trial.

• Desire to Eat

  Desire to eat reflects how frequently participants experienced an urge or motivation to eat during the previous week. Using the weekly Visual Analogue Scale (wVAS) (Womble et al., 2003), participants will rate this on the wVAS, from 0 mm (little or no desire to eat during the week) to 100 mm (strong desire to eat very often throughout the week). Higher scores indicate a stronger or more frequent desire to eat during the past week.

  Once before the breakfast meal and once 90 minutes after the meal during each experimental trial.

Secondary Outcomes (7)

• Plasma Leptin Concentration

  Before breakfast meal (fasting state).

• Plasma Adiponectin Concentration

  Before breakfast meal (fasting state).

• Plasma Glucagon-Like Peptide-1 (GLP-1) Concentration

  Before breakfast meal (fasting state).

• Plasma Peptide YY (PYY) Concentration

  Before breakfast meal (fasting state).

• Plasma Gastric Inhibitory Polypeptide (GIP) Concentration

  Before breakfast meal (fasting state).

Study Arms (2)

Eating behaviour trait questionnaires before the meal.

OTHER

Participants will complete the eating behaviour trait questionnaires before the meal.

Dietary Supplement: Standardised meal

Eating behaviour trait questionnaires after the meal.

OTHER

Participants will complete the eating behaviour trait questionnaires after the meal.

Dietary Supplement: Standardised meal

Interventions

Standardised meal DIETARY_SUPPLEMENT

Participants will complete the wVAS (weekly visual analogue scale), the TFEQ (Three factor eating questionnaires)and the IES-2 (Intuitive eating scale-2)in the fasted state before the breakfast meal.

Eating behaviour trait questionnaires before the meal.

Eligibility Criteria

• Age: 18 Years - 65 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64), Older Adult (65+)

You may qualify if:

• Adults aged 18 years or older.
• Have stable body mass for at least three months (within ±2 kg).

You may not qualify if:

• People who are younger than 18 or older than 65 years old.
• Have food allergies.
• SmokingTaking medications
• Suffering from metabolic health issues, e.g., history of diabetes, cardiovascular disease, or eating disorders.

Sponsors & Collaborators

• University of Glasgow: lead
• University of Jazan: collaborator

Study Sites (1)

New Lister Building at Glasgow Royal Infirmary

Glasgow, G31 2ER, United Kingdom

Location

Related Publications (3)

• Stunkard AJ, Messick S. The three-factor eating questionnaire to measure dietary restraint, disinhibition and hunger. J Psychosom Res. 1985;29(1):71-83. doi: 10.1016/0022-3999(85)90010-8.

  PMID: 3981480 BACKGROUND

• Tylka TL, Kroon Van Diest AM. The Intuitive Eating Scale-2: item refinement and psychometric evaluation with college women and men. J Couns Psychol. 2013 Jan;60(1):137-53. doi: 10.1037/a0030893.

  PMID: 23356469 BACKGROUND

• Womble LG, Wadden TA, Chandler JM, Martin AR. Agreement between weekly vs. daily assessment of appetite. Appetite. 2003 Apr;40(2):131-5. doi: 10.1016/s0195-6663(02)00170-8.

  PMID: 12781162 BACKGROUND

Study Officials

• James Dorling, PhD

  University of Glasgow

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: NONE
• Purpose: PREVENTION
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Lecturer in Human Nutrition, Principal Investigator

Study Record Dates

• First Submitted: November 14, 2025
• First Posted: December 2, 2025
• Study Start: June 12, 2024
• Primary Completion: August 8, 2025
• Study Completion: October 1, 2025
• Last Updated: December 2, 2025

Record last verified: 2025-11

Data Sharing

• IPD Sharing: Will share
• Time Frame: The data will be available when the study is completed. Data will be preserved for 10 years.
• Access Criteria: Data will be shared via the repository deposit (Enlighten). Only signatories of end-user agreements can access and use shared data.

Locations

GB (1)