The Breakfast Study: How Different Aspects of Food Affect Eating
Impact of a Healthy Meal Containing Mostly Ultra-processed Foods Compared to a Healthy Meal With Less-processed Foods on Satiety and Eating Behaviors
1 other identifier
interventional
40
1 country
1
Brief Summary
The purpose of this research study is to test how different aspects of food including food processing affect eating behaviors.
Trial Health
Trial Health Score
Automated assessment based on enrollment pace, timeline, and geographic reach
participants targeted
Target at P25-P50 for not_applicable
Started May 2026
1 active site
Health score is calculated from publicly available data and should be used for screening purposes only.
Trial Relationships
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Study Timeline
Key milestones and dates
First Submitted
Initial submission to the registry
April 6, 2026
CompletedFirst Posted
Study publicly available on registry
April 13, 2026
CompletedStudy Start
First participant enrolled
May 1, 2026
CompletedPrimary Completion
Last participant's last visit for primary outcome
December 1, 2027
ExpectedStudy Completion
Last participant's last visit for all outcomes
December 1, 2027
April 13, 2026
April 1, 2026
1.6 years
April 6, 2026
April 6, 2026
Conditions
Outcome Measures
Primary Outcomes (1)
Difference in satiety as determined by visual analogue scales (VAS)
Participants will complete VAS on satiety measures during each study visit
Day 1, Day 15
Study Arms (2)
UPF breakfast then MPF breakfast
EXPERIMENTALParticipants will consume the UPF breakfast during the first study visit and the MPF breakfast during the second study visit
MPF breakfast then UPF breakfast
EXPERIMENTALParticipants will consume the MPF breakfast during the first study visit and the UPF breakfast during the second study visit
Interventions
Participants will be provided with the UPF breakfast during the first study visit and the MPF breakfast during the second study visit
Participants will be provided with the MPF breakfast during the first study visit and the UPF breakfast during the second study visit
Eligibility Criteria
You may qualify if:
- do not have restrictive eating practices
- regularly consume breakfast
- able to understand and sign the consent form
- have own transportation to the research center
- not allergic to study foods or unwilling to eat them
- willing to comply with study demands
- able to read and understand English
- available to attend two in-person visits on a weekday and/or Saturday morning from 7:15 a.m. to 12:15 p.m.
You may not qualify if:
- taking statins, medication to lower blood pressure, anti-inflammatory, anti-diabetes, or weight-loss medications
- pregnant, lactating, or planning to become pregnant
- diagnosed with an eating disorder, hypothyroidism, or cancer
- allergy to study foods or express unwillingness to consume them
- have gained or lost more than 10 pounds in the last 3 months
- regular participants in vigorous endurance or resistance exercise (e.g., marathons, endurance bike races, triathlons, CrossFit, powerlifting)
Contact the study team to confirm eligibility.
Sponsors & Collaborators
Study Sites (1)
USDA ARS Grand Forks Human Nutrition Research Center
Grand Forks, North Dakota, 58203, United States
Study Officials
- PRINCIPAL INVESTIGATOR
Julie Hess, PhD
USDA Grand Forks Human Nutrition Research Center
Central Study Contacts
Study Design
- Study Type
- interventional
- Phase
- not applicable
- Allocation
- RANDOMIZED
- Masking
- DOUBLE
- Who Masked
- PARTICIPANT, INVESTIGATOR
- Purpose
- OTHER
- Intervention Model
- CROSSOVER
- Sponsor Type
- FED
- Responsible Party
- PRINCIPAL INVESTIGATOR
- PI Title
- Research Nutritionist
Study Record Dates
First Submitted
April 6, 2026
First Posted
April 13, 2026
Study Start
May 1, 2026
Primary Completion (Estimated)
December 1, 2027
Study Completion (Estimated)
December 1, 2027
Last Updated
April 13, 2026
Record last verified: 2026-04
Data Sharing
- IPD Sharing
- Will not share