Acute Effect of Cheeses With Different Energy Content on Appetite
NCT02582723 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 40
Last updated 2016-02-18
Summary
A double-blind, randomised crossover design will be employed with three experimental conditions; High protein/high fat hard cheese, high protein/low fat hard cheese, and low protein/high fat creme cheese served at least 7 days apart. After having successfully completed screening procedures, eligible participants will be invited for three separate test days. The test days should be performed at least 7 days apart; however for logistical reasons 4 days can be accepted. On the test days, the products will be provided in a randomized order, and subjective appetite ratings will be measured every 30 minutes for the following 3 hours. Subsequent energy intake will be measured by an ad libitum meal 3 hours following serving of the breakfast meal.
Conditions
- Appetite; Lack or Loss, Nonorganic Origin
Interventions
- OTHER
-
High protein/high fat hard cheese
Assess whether the cheeses with high protein content have improved effect on satiety compared to the cheese with low protein content.
- OTHER
-
High protein/low fat hard cheese
Assess whether the cheeses with high protein content have improved effect on satiety compared to the cheese with low protein content.
- OTHER
-
Low protein/high fat creme cheese
Assess whether the cheeses with high protein content have improved effect on satiety compared to the cheese with low protein content.
Sponsors & Collaborators
-
Fromageries Bel SA
collaborator INDUSTRY -
University of Copenhagen
lead OTHER
Principal Investigators
-
Arne Astrup, Professor · University of Copenhagen
Study Design
- Allocation
- RANDOMIZED
- Masking
- QUADRUPLE
- Model
- CROSSOVER
Eligibility
- Min Age
- 18 Years
- Max Age
- 60 Years
- Sex
- ALL
- Healthy Volunteers
- Yes
Timeline & Regulatory
- Start
- 2015-09-30
- Primary Completion
- 2015-11-30
- Completion
- 2015-11-30
Countries
- Denmark
Study Locations
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