The effects of resistant starch, protein and capsaicin on energy-expenditure, hormones and satiety

The effects of resistant starch, protein and capsaicin on energy-expenditure, hormones and satiety - Effects of RS, protein and capsaicin.

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

NL-OMON

Registry ID

NL-OMON29901

Enrollment

Registered

2006-09-06

Start date

2006-09-12

Completion date

Unknown

Last updated

2024-05-13

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

obesitas overweight

Interventions

The study consists of 4 test-days. After a standard subject-specific 15% of daily energy intake (EI) breakfast, lunch will be served. The four ad libitum lunches conditions are: i) normal pasta, nor

ii) resistant starch pasta, normal protein content, no capsaicin

iii) normal pasta, high protein content, no capsaicin

iv) normal pasta, normal protein content, plus capsaicin.

Eligibility

Age

18 Years to 99 Years

Inclusion criteria

Inclusion criteria: Healthy non-smoking non-dieting subjects with a BMI between 22-33kg/m2 and an age between 20 and 60 years

Exclusion criteria

Exclusion criteria: Smoking, dieting, disease

Design outcomes

Primary

Measure	Time frame
The outcomes of the ventilated hood study will be differences in satiety during 4 hours after the meals, in DEE and changes in blood-parameter concentrations.	—

Secondary

Measure	Time frame
Differences between the conditions in thirst or nausea.	—

Countries

Netherlands

Outcome results

None listed

Source: NL-OMON (via WHO ICTRP)