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Effect of Eggs and Egg Components on Cognitive Performance and Appetite in School-aged Children

NCT03321227 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 19

Last updated 2020-03-11

No results posted yet for this study

Summary

The purpose of the present study is to determine the effects of eggs and egg components on cognitive performance and appetite in children aged 9-14 years, as well as to identify the underlying physiological mechanisms in this relationship.

Conditions

  • Nutrition
  • Cognitive Performance
  • Appetite

Interventions

OTHER

Snack skipping

No snack provided

OTHER

Whole eggs

2 whole large eggs scrambled, provided as a snack

OTHER

Egg whites

2 egg whites scrambled, provided as a snack

OTHER

Egg yolks

2 egg yolks scrambled, provided as a snack

OTHER

Yogurt

A serving of full fat yogurt that is isocaloric to the 2 whole eggs

Sponsors & Collaborators

  • Toronto Metropolitan University

    lead OTHER

Principal Investigators

  • Nick Bellissimo, PhD · Toronto Metropolitan University

Study Design

Allocation
RANDOMIZED
Purpose
OTHER
Masking
NONE
Model
CROSSOVER

Eligibility

Min Age
9 Years
Max Age
14 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2018-04-09
Primary Completion
2018-12-01
Completion
2019-12-01

Countries

  • Canada

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 NCT03321227 on ClinicalTrials.gov