Influence of Food Texture on Appetite Control, Gastric Emptying, and Energy Expenditure

Summary

The aim of the study is to investigate the effect of liquid versus semi-solid meals on the regulation of energy balance in healthy young adults.The main questions it aims to answer are:

* Does a protein-rich liquid meal result in less satiety and therefore higher ad libitum energy intake at the next meal than an isocaloric oatmeal with the same macronutrient ratio?
* Is the consumption of a protein-rich liquid meal as a beverage in addition to an ad libitum oatmeal less compensated within the meal and at the next meal and provides thus a higher ad libitum energy intake than an isovolumetric noncaloric soft drink in addition to an ad libitum oatmeal?

Researchers will compare a protein-rich liquid meal to an isocaloric oatmeal with matched macronutrient composition to answer the first question. Researchers will compare a protein-rich liquid meal + oatmeal to a noncaloric softdrink (water with sucralose and flavoring) + oatmeal to answer the second question.

Participants will:

* spend 4 intervention days in a metabolic chamber (whole room indirect calorimeter)
* consume pre-definied preloads for breakfast and ad libitum lunch meals on 4 intervention days

Conditions

• Nutrition
• Healthy Male and Female Subjects

Interventions

OTHER

liquid meal

An isocaloric amount (500 kcal) of a commercially available liquid meal with a matched macronutrient composition is consumed. After 5 hours, lunch is eaten ad libitum.

OTHER

semi-solid meal

An isocaloric amount (500 kcal) of a commercially available semi-solid oatmeal with a matched macronutrient composition is consumed. After 5 hours, lunch is eaten ad libitum.

OTHER

caloric drink + semi-solid meal

A predefined amount of a caloric drink (= liquid meal) together with an ad libitum amount of a semi-solid meal is consumed. After 5 hours, lunch is eaten ad libitum.

OTHER

non-caloric drink + semi-solid meal

A predefined amount of a non-caloric drink (= water, sucralose, flavor) together with an ad libitum amount of a semi-solid meal is consumed. After 5 hours, lunch is eaten ad libitum.

Sponsors & Collaborators

• University of Kiel

  lead OTHER

Principal Investigators

• Anja Bosy-Westphal, PhD, MD · University of Kiel, Department of Human Nutrition

Study Design

Allocation

RANDOMIZED

Purpose

BASIC_SCIENCE

Masking

SINGLE

Model

CROSSOVER

Eligibility

Min Age

18 Years

Max Age

35 Years

Sex

ALL

Healthy Volunteers

Yes

Timeline & Regulatory

Start

2025-04-01

Primary Completion

2025-12-31

Completion

2026-03-31

Countries

• Germany

Study Locations