Effects of a soluble fibre type on appetite to inform about future weight interventions/obesity Nutritional, Metabolic, Endocrine
Conditions
Interventions
The study will involve 34 female participants attending the Kissileff Laboratory on two study day visits in which they will receive the active (viscogum guar gum) fishball meal for lunch on one day an
Sponsors
University of Liverpool (UK)
Eligibility
Sex/Gender
Female
Inclusion criteria
Inclusion criteria: 1. Participants having given written consent to take part in the study 2. Healthy female participants aged 18 to 55 years 3. BMI of 27.0 ? 31.9 kg/m2 4. Not dieting within the last month or having lost a significant amount of weight over the previous 6 months 5. Not increased physical activity levels in the past 2-4 weeks or intending to modify them during the study 6. Non-smokers 7. Able to eat most everyday foods 8. Consume fish products 9. Breakfast eaters
Exclusion criteria
Exclusion criteria: 1. Those with significant health problems 2. BMI 31.9 kg/m2 3. Participants who self-report dieting currently or within the last month or having lost a significant amount of weight over the previous 6 months 4. Volunteers who have significantly changed their physical activity patterns in the past 2-4 weeks or who intend to change them during the study 5. Gastrointestinal symptoms requiring treatment 6. Smokers or those who have recently ceased smoking (including electric cigarettes) 7. Participants receiving systemic or local treatment likely to interfere with evaluation of the study parameters 8. Pregnant or planning to become pregnant during the study; breast-feeding (self-reported) 9. Participants with a history of anaphylaxis (allergic reactions) to foods 10. Participants who work in the following areas: Nutrition, Dietetics, Food Research, Food Manufacturing or Supplements Industry 11. Participants currently adhering to any specific food avoidance diets such as Atkins, the South Beach diet or low Glycaemic Index (GI) 12. Participants who have had bariatric surgery for weight control or other reason 13. Non breakfast eaters 14. Post-menopausal participants 15. Those reporting a history of anaphylaxis to food, significant general food allergies or specific allergies to any of the study foods 16. Participants with abnormal eating behaviour
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Current primary outcome measures as of 25/05/2017: Changes in energy intake (weight (grams) and calories (kcal) consumed) after intake of a lunch containing either soluble fibre or no fibre. Specifically looking at dinner and evening snack intake. Previous primary outcome measures: To demonstrate: 1. Reductions in eating rate at a fixed load meal including consumption of viscogum containing fishballs in comparison to control (calculated as grams consumed per minute) 2. Reductions in caloric intake at a subsequent ad libitum meal following consumption of viscogum containing fishballs in comparison to control (measuring food intake - grams/calories consumed) 3. 24 hour reduction in caloric intake in ad-libitum meals following consumption of viscogum containing fishballs in comparison to control (measuring food intake - grams/calories consumed) | — |
Secondary
| Measure | Time frame |
|---|---|
| Current outcome measures as of 25/05/2017: 1. Appetite (hunger, fullness, prospective intake, desire to eat) is measured using the visual analogue scale with measurements taken throughout the test day (hourly) and at pre- and post-meal as well as during the meal consumed (every 50g eaten) with a meal either containing a soluble fibre or containing no fibre. 2. Changes in meal duration of a fixed load meal including fibre containing fishballs compared to the control at the time of intake during the meal. 3. Changes in macronutrients intake and duration of a subsequent ad libitum meal following consumption of fibre containing fishballs compared to the control. Previous secondary outcome measures: To investigate: 1. Changes in within meal satiation during ingestion of viscogum containing fishballs compared to control using Visual Analogue Scale (VAS) appetite measures (hunger, fullness, prospective consumption, desire to eat) 2. Changes in meal duration of a fixed load meal including viscogum containing fishballs compared to control (measuring time of intake during the meal) 3. Changes in macronutrient intake and duration of a subsequent ad libitum meal following consumption of viscogum containing fishballs compared to control 4. Subjective experience of appetite and snack palatability using Visual Analogue Scale (VAS) measures | — |
Countries
United Kingdom
Outcome results
None listed