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Soup Meal Satiety Study

NCT06771765 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 24

Last updated 2025-08-22

No results posted yet for this study

Summary

This study will investigate food ingredients that may provide fullness to healthy adults after a meal. The ingredients will be incorporated into a lunch meal, and measures of hunger and fullness will be evaluated for several hours after the meal. Study subjects must be able to travel to the USDA Nutrition Center in Beltsville Maryland at scheduled times during the study for meals and study measures.

Conditions

  • Obesity Prevention

Interventions

OTHER

Chia Seeds

Chia seeds will be added to soup, bread, and a cookie, and these food items will be served as a lunch meal.

OTHER

Hemp Seeds

Hemp seeds will be added to soup, bread, and a cookie, and these food items will be served as a lunch meal.

OTHER

Control (placebo) group

This intervention is a lunch meal made from standard recipes. This intervention is the placebo control intervention.

Sponsors & Collaborators

  • USDA Beltsville Human Nutrition Research Center

    lead FED

Principal Investigators

  • Janet Novotny, PhD · United States Department of Agriculture (USDA)

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
QUADRUPLE
Model
CROSSOVER

Eligibility

Min Age
25 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2025-02-18
Primary Completion
2025-05-02
Completion
2025-05-02

Countries

  • United States

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 NCT06771765 on ClinicalTrials.gov