Obesity
Conditions
Brief summary
To evaluate the effects of Konjac on satiety and subsequent food intake in healthy individuals.
Interventions
DIETARY_SUPPLEMENTKonjac noodles
Replacement of carbohydrate noodles with non-caloric Konjac noodles (viscous gel meal)
DIETARY_SUPPLEMENTCarbohydrate and Konjac Noodles
DIETARY_SUPPLEMENTCarbohydrate noodles
Sponsors
Unity Health Toronto
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
PREVENTION
Masking
QUADRUPLE (Subject, Caregiver, Investigator, Outcomes Assessor)
Eligibility
Sex/Gender
ALL
Age
18 Years to 65 Years
Healthy volunteers
Yes
Inclusion criteria
* Men and women * Age 18-65 years * Having a BMI of 18.5 - 25 kg/m2 * No presence of major disease
Exclusion criteria
* Known history of liver or kidney disease, diabetes, hypertension, stroke or myocardial infarctions, thyroid disease, gastrointestinal disease, AIDS or AIDS-related complications; subjects using prescription medications or Natural Health Products; Subjects will be excluded if they have any condition which, in the opinion of the investigator, might jeopardize the health and safety of the subject or study personnel, or adversely affect the study results
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Objective Satiety | 90 minutes | Objective satiety will be measured through subsequent food intake. At each visit, participants will consume a pre-weighed snack (wafer cookies) that will be administered ad libitum at 90mins after consumption of the test meal. Subsequent food intake will be calculated by weighing the amount of the snack food left after consumption. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Subjective Satiety | 90 minutes | At each visit, participants will record their subjective satiety ratings using a 100 mm visual analogue scale and these rating will be combined into a total subjective appetite score using the formula (Q1+Q2+(100-Q3)+Q4)/4. |
Countries
Canada
Outcome results
None listed