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The Effect of Dietary Fiber on Food Liking

NCT03241238 · Status: TERMINATED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 12

Last updated 2019-07-16

No results posted yet for this study

Summary

This study will investigate the effects of different fermenting fibers on liking of foods.

Conditions

  • Different Fermentable Fiber
  • Satiation

Interventions

OTHER

Eating

Participants will have 10 minutes to eat all of the brownie and drink 6 oz of water. They will then have 20 minutes to eat as much or as little of a meal (consisting of a sandwich, grapes and chips).

Sponsors & Collaborators

  • The University of Tennessee, Knoxville

    lead OTHER

Study Design

Allocation
RANDOMIZED
Purpose
OTHER
Masking
SINGLE
Model
CROSSOVER

Eligibility

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

Timeline & Regulatory

Start
2017-07-24
Primary Completion
2018-05-30
Completion
2018-05-30

Countries

  • United States

Study Locations

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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 NCT03241238 on ClinicalTrials.gov