Sustained Effect of Food Texture of Ultra-processed Foods on Energy Intake
NCT05561426 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 20
Last updated 2023-04-18
Summary
In this study the sustained effect of food texture differences (slow vs fast eating rate) of ultra-processed foods on energy intake and body composition changes will be investigated.
Conditions
- Eating Behavior
Interventions
- OTHER
-
Ad libitum breakfast and dinner meals for 12 days
Ad libitum portions of breakfast and dinner meals served at the eating behaviour lab
Sponsors & Collaborators
-
Wageningen University
lead OTHER
Study Design
- Allocation
- RANDOMIZED
- Purpose
- OTHER
- Masking
- SINGLE
- Model
- CROSSOVER
Eligibility
- Min Age
- 18 Years
- Max Age
- 55 Years
- Sex
- ALL
- Healthy Volunteers
- Yes
Timeline & Regulatory
- Start
- 2023-02-13
- Primary Completion
- 2023-04-14
- Completion
- 2023-04-14
Countries
- Netherlands
Study Locations
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