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Satiating Effects of Isolated Soy Proteins

NCT01731197 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 40

Last updated 2019-10-07

No results posted yet for this study

Summary

Proteins are known to be more satiating than the other macronutrients; however, the type and amount of protein needed to induce a significant effect on satiety (fullness between meals) is sometimes difficult to determine. In this study, 2 differentially processed isolated soy proteins will be tested for satiety using subjective visual analogue scales. The amount of food consumed following intake of the isolated soy proteins will be measured 3 hours after consuming the proteins. The hypothesis is that differentially processed isolated soy proteins will show unique satiety responses.

Conditions

Interventions

DIETARY_SUPPLEMENT

Dry-Blended Beverage

Sponsors & Collaborators

  • DuPont Nutrition and Health

    lead INDUSTRY

Principal Investigators

  • Thomas Wolever, MD · Glycemic Index Laboratories, Inc

  • Alexandra Jenkins, PhD · Glycemic Index Laboratories, Inc

Study Design

Allocation
RANDOMIZED
Purpose
TREATMENT
Masking
QUADRUPLE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Max Age
65 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2012-11-30
Primary Completion
2013-06-30
Completion
2013-11-30

Countries

  • Canada

Study Locations

More Related Trials

Entities

Diseases

Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT01731197 on ClinicalTrials.gov