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The Influence of Fat Perception on Satiety From Consumption of Reduced Fat Snacks

NCT03585920 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 40

Last updated 2020-02-12

No results posted yet for this study

Summary

The present study aims to investigate the effect of fat level and fat type of a snack on self-reported satiety and associated biomarkers. The relevant individual differences will also be investigated.

Conditions

  • Appetitive Behavior
  • Individual Difference
  • Food Sensitivity
  • Food Preferences

Interventions

BEHAVIORAL

Expanded Corn Snack

A standard expanded snack will be used in each of the 3 arms, the content and type of fat added to the snack is varied in the two experimental arms.

Sponsors & Collaborators

  • University of Sussex

    collaborator OTHER

  • Quadram Institute Bioscience

    collaborator OTHER

  • Unilever R&D

    collaborator INDUSTRY

  • PepsiCo Global R&D

    collaborator INDUSTRY

  • Mondelēz International, Inc.

    collaborator INDUSTRY

  • Arla Foods

    collaborator INDUSTRY

  • Mars, Inc.

    collaborator INDUSTRY

  • University of Reading

    lead OTHER

Principal Investigators

  • Lisa Methven · University of Reading

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
SINGLE
Model
CROSSOVER

Eligibility

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

Timeline & Regulatory

Start
2018-07-02
Primary Completion
2019-04-11
Completion
2019-10-25

Countries

  • United Kingdom

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 NCT03585920 on ClinicalTrials.gov