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Thermic Effect of Three Different Meals in Healthy Women

NCT04440826 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 11

Last updated 2024-04-09

No results posted yet for this study

Summary

This study will investigate the acute effect of three isocaloric meals varying in level of food processing, including a whole foods, gluten-free, and highly processed meal on energy metabolism and blood glucose in 8-12 young adult, normal weight females. A secondary aim of this proposed study is to compare palatability, satiety, and perceived energy ratings among highly processed, unrefined, and gluten-free unrefined isocaloric meals.

Conditions

Interventions

OTHER

Whole Food Meal

Whole foods meal

OTHER

Processed Food Meal

Processed food meal

OTHER

Gluten-free and lactose-free

Gluten-free and lactose-free food meal

Sponsors & Collaborators

  • Skidmore College

    lead OTHER

Principal Investigators

  • Mary Hoehn, MPH · Skidmore College

Study Design

Allocation
RANDOMIZED
Purpose
TREATMENT
Masking
SINGLE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Max Age
24 Years
Sex
FEMALE
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2015-02-23
Primary Completion
2015-05-30
Completion
2015-05-30

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Diseases

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 NCT04440826 on ClinicalTrials.gov