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Impact of the Eating Rate of Ultra-processed Foods on Dietary Intake Behavior and Metabolic Responses

NCT06113146 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 41

Last updated 2024-11-06

No results posted yet for this study

Summary

The aim of this balanced-order block randomized controlled cross-over trial with 2 treatment arms is to determine the effect of eating rate (ER) of ultra-processed food diets (UPF fast ER vs UPF slow ER) on ad libitum energy intake across a two week period.

Conditions

  • Eating Rate

Interventions

OTHER

ultra-processed slow eating rate diet

Consuming ultra-processed slow eating rate meals (served ad libitum) and snacks. Eating rate is manipulated through food texture, for example foods with a hard texture that require a long chewing duration before a bite of food can be swallowed.

OTHER

Ultra-processed fast eating rate diet

Consuming ultra-processed fast eating rate meals (served ad libitum) and snacks. Eating rate is manipulated through food texture, for example foods with a soft texture that require little chewing before a bite of food can be swallowed.

Sponsors & Collaborators

  • Next Food Collective (previously TKI agri-food program and TiFN, Top Institute Food and Nutrition)

    collaborator UNKNOWN

  • Wageningen University

    lead OTHER

Study Design

Allocation
RANDOMIZED
Purpose
OTHER
Masking
DOUBLE
Model
CROSSOVER

Eligibility

Min Age
21 Years
Max Age
50 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2023-10-02
Primary Completion
2024-11-04
Completion
2024-11-04

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 NCT06113146 on ClinicalTrials.gov