Healthy Individuals
Conditions
Brief summary
The purpose of this research study is to test how different aspects of food including food processing affect eating behaviors.
Detailed description
The purpose of this project is to begin to address the current gap in research on ultra-processed foods (UPFs) and satiety with an acute feeding study that compares nutrient-dense meals containing mostly UPFs or "minimally processed" foods (MPFs) (mostly meaning ≥80% kcal) with similar food types and texture and macronutrient content to assess potential impacts on satiety, eating rate, food palatability, acceptance, and oral processing behaviors.
Interventions
OTHERUPF breakfast/MPF breakfast
Participants will be provided with the UPF breakfast during the first study visit and the MPF breakfast during the second study visit
OTHERMPF breakfast/UPF breakfast
Participants will be provided with the MPF breakfast during the first study visit and the UPF breakfast during the second study visit
Sponsors
USDA Grand Forks Human Nutrition Research Center
University of North Dakota
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
OTHER
Masking
DOUBLE (Subject, Investigator)
Eligibility
Sex/Gender
ALL
Age
18 Years to 50 Years
Healthy volunteers
Yes
Inclusion criteria
* do not have restrictive eating practices * regularly consume breakfast * able to understand and sign the consent form * have own transportation to the research center * not allergic to study foods or unwilling to eat them * willing to comply with study demands * able to read and understand English * available to attend two in-person visits on a weekday and/or Saturday morning from 7:15 a.m. to 12:15 p.m.
Exclusion criteria
* taking statins, medication to lower blood pressure, anti-inflammatory, anti-diabetes, or weight-loss medications * pregnant, lactating, or planning to become pregnant * diagnosed with an eating disorder, hypothyroidism, or cancer * allergy to study foods or express unwillingness to consume them * have gained or lost more than 10 pounds in the last 3 months * regular participants in vigorous endurance or resistance exercise (e.g., marathons, endurance bike races, triathlons, CrossFit, powerlifting)
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Difference in satiety as determined by visual analogue scales (VAS) | Day 1, Day 15 | Participants will complete visual analogue scales (VAS) on satiety measures during each study visit. VAS are represented by 100mm lines anchored at each end by descriptive extremes. For satiety, these extremes are statements about desire to eat (very weak; very strong), hunger (not hungry; as hungry as I've ever felt), fullness (not full; totally full), satisfied (completely empty; cannot eat another bite), prospective consumption (not at all; a large amount). Participants indicate via marks on the VAS line the extent to which they experience each sensation at a given timepoint. Measurements are tracked across time and plotted on a graph from baseline to the time preceding the next meal and the area under the curve above the baseline measurement is calculated. |
Countries
United States
Contacts
CONTACTJulie Hess, PhD
PRINCIPAL_INVESTIGATORJulie Hess, PhD
USDA Grand Forks Human Nutrition Research Center
Outcome results
None listed