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Meal Texture and Satiety

NCT04041752 · Status: UNKNOWN · Phase: NA · Type: INTERVENTIONAL · Enrollment: 30

Last updated 2019-08-01

No results posted yet for this study

Summary

The aim of the present study is to compare the nutritional compensation between iso-caloric meals of various textures (liquid vs solid) in health young adults.

Conditions

  • Healthy Normal Weight

Interventions

BEHAVIORAL

SOLID

condition with a classical meal served using solid food items

BEHAVIORAL

LIQUID_P

condition with a liquid meal served using a powder solution

BEHAVIORAL

LIQUID_L

condition with a pre-prepared meal served using a liquid solution.

Sponsors & Collaborators

  • Appetite Control and Energy Balance Research Group, UNiversity of Leeds, Leeds, UK

    collaborator UNKNOWN

  • Université d'Auvergne

    collaborator OTHER

  • University Hospital, Clermont-Ferrand

    lead OTHER

Principal Investigators

  • yves Boirie · University Hospital, Clermont-Ferrand

Study Design

Allocation
NA
Purpose
PREVENTION
Masking
NONE
Model
SINGLE_GROUP

Eligibility

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

Timeline & Regulatory

Start
2019-08-01
Primary Completion
2020-10-31
Completion
2020-11-30

Countries

  • France

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 NCT04041752 on ClinicalTrials.gov