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Soup and Bread Recipe Impacts on Ingestive Behavior

NCT07146958 · Status: ACTIVE_NOT_RECRUITING · Phase: NA · Type: INTERVENTIONAL · Enrollment: 24

Last updated 2026-04-28

No results posted yet for this study

Summary

The goal of the study is to determine the likability of seeds incorporated into lunch foods. The study will provide a better understanding of ways to make recipe alterations that may promote health and fullness.

Conditions

  • Obesity &Amp; Overweight

Interventions

OTHER

Chia seeds

Chia seeds will be added to soup and bread recipes.

OTHER

Hemp seeds

Hemp seeds will be added to soup and bread recipes.

OTHER

Placebo

The placebo will be food items that are not enriched with the intervention products.

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
2025-08-05
Primary Completion
2026-06-30
Completion
2026-06-30

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 NCT07146958 on ClinicalTrials.gov