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Effect of Within-Meal Consumption of Allulose on Diet-induced Thermogenesis

NCT07231133 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 12

Last updated 2025-11-17

No results posted yet for this study

Summary

The objective of this study is to investigate the within-meal effects of allulose compared to sucralose and stevia on diet-induced thermogenesis, substrate oxidation, glycemic response, and subjective appetite in healthy normal weight adults.

Conditions

  • Diet Induced Thermogenesis

Interventions

OTHER

Allulose

Within meal consumption of Allulose (20 g)

OTHER

Stevia

Within meal consumption of Stevia (0.0481 g). Matched for sweetness with Allulose treatment.

OTHER

Sucralose

Within meal consumption of Sucralose (0.0238 g). Matched for sweetness with Allulose treatment.

OTHER

Meal

Control treatment. Meal consumed alone.

Sponsors & Collaborators

  • Anderson Advanced Ingredients

    collaborator INDUSTRY

  • Toronto Metropolitan University

    lead OTHER

Principal Investigators

  • Nick Bellissimo · Toronto Metropolitan University

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
SINGLE
Model
CROSSOVER

Eligibility

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

Timeline & Regulatory

Start
2025-05-06
Primary Completion
2025-08-11
Completion
2025-08-11

Countries

  • Canada

Study Locations

More Related Trials

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 NCT07231133 on ClinicalTrials.gov