The satiating effect of different foods in healthy participants Not Applicable
Conditions
Interventions
The study is a laboratory-based experimental design, with online questionnaire assessments. Participants will be required to fill in several physiological and psychological measures online and attend
Sponsors
University of Leeds
Eligibility
Sex/Gender
All
Inclusion criteria
Inclusion criteria: 1. Age >18 years 2. BMI >18.5 kg/m2 3. Able and willing to eat the study foods 4. Able and willing to attend the university at the required intervals
Exclusion criteria
Exclusion criteria: 1. Report having had weight loss surgery 2. Report having a medical condition or taking medication that affects appetite/body weight (will be verified with a medication list within the ACEB group) 3. Smokers, or those who have given up within the last 6 months 4. Report having a history of or currently affected by an eating disorder 5. Report an allergy to any of the preload foods 6. Have insufficient English language skills to complete study questionnaires
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Motivation to eat measured using a Visual Analogue Scale (VAS) at -10, -5, 10, 20, 30, 60, 90, and 120 minutes post-ingestion | — |
Secondary
| Measure | Time frame |
|---|---|
| 1. Energy intake at a standardised test meal 120 minutes after the test preload food. Which is the same test meal on each occasion. 2. Expected satiety before ingestion of the preload food measured using a 100 mm Visual Analogue Scale (VAS) 15 minutes before the preload, and 15 minutes after the preload 3. Food preferences and reward measured using the Leeds Food Preference Questionnaire (LFPQ) 15 minutes before the preload, and 15 minutes after the preload | — |
Countries
England, United Kingdom
Contacts
Public ContactR James Stubbs
Outcome results
None listed