Brief Summary

With the rapid development of the modern food industry, a large number of processed foods that heavily use refined carbohydrates and fats have emerged. These foods generally lack key components such as protein, fiber, and micronutrients, disrupting the satiety regulation system that humans developed over the course of evolution. As a result, the satiety signals provided by food are significantly mismatched with their energy content, forcing people to consume more calories to meet their basic nutritional and satiety needs. Since these processed foods are also more palatable, they further promote voluntary overeating. The 2025 World Obesity Report points out that obesity has become a global issue, and it is estimated that by 2030, over 2.9 billion adults worldwide will have a body mass index (BMI) above the normal range. The proportion of people with high BMI in China is rising and is expected to reach 5.1504 million by 2030. A new concept, Satiety Per Calorie (SPC), rates foods based on the strength of the satiety signals they generate per unit of energy. Foods with high SPC values can help people naturally reduce calorie intake while staying full; in contrast, high-calorie-dense foods like fried foods and desserts are more likely to lead to unconscious overeating. A recent animal study published in Nature Metabolism indicates that neurons in the hippocampus record the sensory experience of high-calorie foods and can trigger strong eating desires even when not hungry, leading to overconsumption. Additionally, behaviors such as eating slower and reducing external distractions during meals can enhance the perception of satiety signals and lower the risk of overeating. Evidence from a review shows that slowing down eating can reduce calorie intake. Overall, the concept of SPC helps improve modern dietary structures and provides new ideas for controlling the prevalence of obesity. However, this concept still needs further experimental validation. This study will recruit 40 male volunteers with a BMI between 18.5-28 kg/m² and aged 18-44 years, to investigate the relationship between satiety per calorie and food intake.

Trial Health

On Track

Trial Health Score

Automated assessment based on enrollment pace, timeline, and geographic reach

Enrollment

participants targeted

Target at P50-P75 for not_applicable healthy

Timeline

10mo left

Started Apr 2026

Typical duration for not_applicable healthy

Geographic Reach

1 country

1 active site

Status

recruiting

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

1.3 years study duration

Study Progress37%

Apr 2026Jul 2027

First Submitted

Initial submission to the registry

March 9, 2026

Completed

1 month until next milestone

Study Start

First participant enrolled

April 10, 2026

Completed

5 days until next milestone

First Posted

Study publicly available on registry

April 15, 2026

Completed

1.1 years until next milestone

Primary Completion

Last participant's last visit for primary outcome

May 31, 2027

Expected

2 months until next milestone

Study Completion

Last participant's last visit for all outcomes

July 31, 2027

Last Updated

September 30, 2026

Status Verified

April 1, 2026

Enrollment Period

1.1 years

First QC Date

March 9, 2026

Last Update Submit

September 25, 2026

Conditions

Healthy

Keywords

food intakesatiety per calorie

Outcome Measures

Primary Outcomes (1)

Food intake
Food intake will be quantified by weighing all food items provided to the participant before consumption and weighing any remaining food after the meal. Total intake (in grams) will be calculated as the difference between the pre- and post-consumption weights.
Day 1 (assessed at lunch and dinner)

Secondary Outcomes (2)

Resting energy expenditure
Day 1 (11:30 a.m.)
Thermic effect of food
Day 1, from 12:00 p.m. to 5:00 p.m.

Study Arms (5)

SPC 0-20

EXPERIMENTAL

Each group of volunteers will be provided with five types of food for lunch, which are determined based on the SPC value. The food for the first group (SPC 0-20) includes cookies, French fries, cheese slices, doughnuts, and croissants, with the French fries purchased from McDonald's and the rest of the food bought from a supermarket.