Obesity
Conditions
Brief summary
The objective of this study is to determine how the protein source and the physical form of food consumed at breakfast impact food intake. Research will be conducted by assessing feelings of hunger, food preference and blood glucose in healthy adults following the ingestion protein-based (animal versus plant) drinks similar calorie and protein content.
Interventions
DIETARY_SUPPLEMENTWhey Protein Beverage
Beverage administered and postprandial appetite assessed for 2 hours followed by 1 hour monitoring of food intake from ad libitum snack tray.
DIETARY_SUPPLEMENTPea Protein Beverage
Beverage administered and postprandial appetite assessed for 2 hours followed by 1 hour monitoring of food intake from ad libitum snack tray.
BEHAVIORALSnack Tray Choices
Items were selected from a snack tray filled with healthy and unhealthy snacks in order to determine if educational messaging influenced snack choices. Shack choices wre recorded on a check list by a third party observer.
Sponsors
University of Arkansas, Fayetteville
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
BASIC_SCIENCE
Masking
SINGLE (Subject)
Eligibility
Sex/Gender
ALL
Age
18 Years to 50 Years
Healthy volunteers
Yes
Inclusion criteria
* Healthy, no known health conditions
Exclusion criteria
* Taking medication, excluding hormonal birth control * Food allergies * Food intolerances
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Appetite assessment | 2 hours | Appetite was assessed using visual analog scales |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Snack intake using checklist | 1 hour | Snacks were provided after 2 hours and type and quantity of snacks consumed were monitored and recorded on a checklist by a member of the research team. At the end of the snacking period, uneaten portions of snacks were weighed and recorded. |
Countries
United States
Outcome results
None listed