None listed
Conditions
Brief summary
Satiety measures levels of hunger and feelings of fullness after a meal and stops us eating more. There are many physiological and psychological processes involved and our apparent inability to control our food intake is thought to be contributing to the rising levels of obesity and its associated health problems. In this study we aim to examine some of the factors involved in satiety by measuring an individual’s response to food over a period of twelve hours. Food will be high glycaemic load or low glycaemic load which is a way of measuring the type of carbohydrate (CHO) in food and how quickly we can digest it to release glucose into the blood. The slower the digestion of CHO, the more satiating the food. Subjects will be given breakfast, morning tea, lunch, afternoon tea and dinner. Blood glucose measurements will be taken throughout the day and subjects will also be asked to rate feelings of hunger, fullness and how much more food they could eat. Participants will also be asked to rate if they feel stressed or anxious and also asked to complete some easy tasks to measure how well they remember and recall information.
Interventions
Diet varying in glycaemic load (one high (GL= 206), one low (GL=126) fed over 12 hour period. Diets consisted of everyday food items. The high GL diet included white bread, jam, lucozade, pizza, macaroni cheese whilst the low GL diet consised of soy and linseed bread, milo, cheese, hummus, salad, falafel, yoghurt, fruit). Meals will be given at 08.00 (breakfast), 10.00 (morning tea), 13.00 (lunch), 15.00 (afternoon tea) and 18.00 (dinner). Measurements of blood glucose levels; satiety (vis
Diet varying in glycaemic load (one high (GL= 206), one low (GL=126) fed over 12 hour period. Diets consisted of everyday food items. The high GL diet included white bread, jam, lucozade, pizza, macaroni cheese whilst the low GL diet consised of soy and linseed bread, milo, cheese, hummus, salad, falafel, yoghurt, fruit). Meals will be given at 08.00 (breakfast), 10.00 (morning tea), 13.00 (lunch), 15.00 (afternoon tea) and 18.00 (dinner). Measurements of blood glucose levels; satiety (visual analogue scales);mood (state trait anxiety scales); cognitive function (mini mental state exam) were made through the course of the day. As this is a cross over study, participants will have a period of at least 7 days between each visit.
Sponsors
Lifestyle Foods
Study design
Allocation
Randomised controlled trial
Intervention model
Crossover
Primary purpose
Treatment
Masking
Blinded (masking used)
Eligibility
Sex/Gender
Male
Age
18 Years to 45 Years
Healthy volunteers
Yes
Inclusion criteria
Subjects will be healthy male individuals (age 18-45) with healthy weight (Body mass index , BMI, 19-25 kg/m2) and normal glucose tolerance (fasting glucose < 5.6 mmol/L). Exclusion criteria will include: smoking, medication, food allergy/intolerance, dieting, physical or mental illness
Exclusion criteria
Exclusion criteria include: smoking, medication, food allergy/intolerance, dieting, physical or mental illness
Outcome results
None listed