None listed
Conditions
Brief summary
The sense of taste has a significant role for identification of nutrients in foods, thereby initiating a variety of physiological and psychological responses to the nutrients, including satiety. The aim of the present study is to assess if carbohydrate taste sensitivity has an effect on carbohydrate intake-mediated satiety and to determine if the fibre content of a common food (riceberry rice vs jasmine rice in the form of beverages) can influence satiety.
Interventions
Consumption of 1 x 200 g drink (treatment) made from either jasmine rice flour or riceberry rice flour in water (6.31% w/v). Treatments (including the control) are provided on separate days, in a random order and are to be drunk within five minutes. Adherence is measured via direct supervision. Washout period between drinks is at least 24 hours.
3 hours after treatment, participants are presented with an ad libitum buffet-style lunch and asked to eat until comfortably full.
Sponsors
Professor Russell Keast
Study design
Allocation
Randomised controlled trial
Intervention model
Crossover
Primary purpose
Treatment
Masking
Blinded (masking used) (Subject, Outcomes Assessor)
Eligibility
Sex/Gender
All
Age
18 Years to 55 Years
Healthy volunteers
Yes
Inclusion criteria
- 18-55 years of age - A non-smoker - Have no known allergies - Currently not pregnant or planning a pregnancy within the 6 month duration of the study - Capable of fasting overnight
Exclusion criteria
Exclusion criteria included individuals who were: smokers, pregnant or lactating, taking any prescription medication that may interfere with their ability to taste, and were not able to consume a normal diet due to health problems at the time of testing.
Outcome results
None listed