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Opportunities for Food Reformulation

NCT05659771 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 75

Last updated 2022-12-21

No results posted yet for this study

Summary

The objective of this study is to determine the independent and additive effects of food texture and energy density on food and energy intake compared to a control condition.

Conditions

  • Overweight and Obesity

Interventions

BEHAVIORAL

Food properties manipulation to alter eating behavior and food and energy intake

Food properties of commercially available food products

Sponsors & Collaborators

  • 4TU pride and prejudice project

    collaborator UNKNOWN

  • Wageningen University

    lead OTHER

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
SINGLE
Model
CROSSOVER

Eligibility

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

Timeline & Regulatory

Start
2022-04-22
Primary Completion
2022-07-08
Completion
2022-07-08

Countries

  • Netherlands

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 NCT05659771 on ClinicalTrials.gov