None listed
Conditions
Brief summary
This study will investigate the impact of consuming alcohol on the liking and characteristics of two different sets of savoury food snacks (newly developed food snacks, uncommon food snacks and common food snacks). Participants in this study will attend the study on two testing evenings and will be randomly allocated to a different set of snacks on each evening. Participants will drink a moderate dose of alcohol and then consume the provided snacks until they are comfortably full. They will be asked to complete questionnaires on their liking of the different snack foods including the flavour, appearance, mouth-feel and texture. Other data that will be collected from participants on each testing evening include multiple appetite and hunger ratings, blood samples collected to observe changes in biomarkers and breath alcohol concentration measurements. The results from this study will assist with the potential development of new food snacks to have when consuming alcohol for social drinkers.
Interventions
Participants will be provided with 30g of alcohol (in the form of wine) on each of the two testing evening. Participants will have 15 minutes to consume the wine. A randomly allocated set of snacks (intervention or control) will then be provided 30 minutes after the end of alcohol consumption. The washout period between testing evenings (i.e. the provision of different snacks) is a minimum of one week.
Intervention: Uncommon snacks and dip
Participants will be provided with a set of less comm
Participants will be provided with 30g of alcohol (in the form of wine) on each of the two testing evening. Participants will have 15 minutes to consume the wine. A randomly allocated set of snacks (intervention or control) will then be provided 30 minutes after the end of alcohol consumption. The washout period between testing evenings (i.e. the provision of different snacks) is a minimum of one week. Intervention: Uncommon snacks and dip Participants will be provided with a set of less commonly eaten savoury food snacks after drinking the moderate dose of alcohol and will consume the snacks until they are comfortably full. Participants will be asked to rate their liking of the uncommon snacks and their characteristics.
Sponsors
Monash University
Study design
Allocation
Randomised controlled trial
Intervention model
Crossover
Primary purpose
Prevention
Masking
Blinded (masking used) (Subject)
Eligibility
Sex/Gender
All
Age
18 Years to 65 Years
Healthy volunteers
Yes
Inclusion criteria
This study is recruiting healthy 18 to 65 year old adult social drinkers with a Body Mass Index between 18.5kg/m2 to 30kg/m2 who like and eat savoury snacks such as crisps, nuts, biscuits and dips
Exclusion criteria
Volunteers who have any of the following of the key exclusion criteria will be unable to participate in this study: 1. Consume six or more standard drinks on more than two separate occasions in the last month and less than 4 or more than 64 standard drinks per month. 2. Diagnosed with Type 1 or Type 2 Diabetes or that on screening, not have a random blood glucose reading above 8.0mmol/L 3. Pregnant or breastfeeding 4. Smoker 5. Unable to tolerate lactose (i.e. have lactose intolerance but not using lactase tablets to manage symptoms) 6. Allergic or sensitive to nuts or nut products (nut allergy) 7. Allergic to cow’s milk protein (milk allergy) 8. Allergic to egg protein (egg allergy) 9. Allergic to wheat (wheat allergy) 10. Allergic to sesame seeds (sesame allergy) 11. Allergic to fish and crustaceans (fish allergy and crustacean allergy) 12. Intolerant to gluten (coeliac disease) 13. Vegan or unable to eat foods with dairy and egg products 14. Have dietary restrictions, such as for cultural reasons (i.e. requiring Halal and/or Kosher foods) 15. Have an implanted cardiac defibrillator, active prostheses, cardiac pacemaker or have open wounds on hands and/or feet 16. Currently dieting to lose weight and/or have an eating disorder
Outcome results
None listed