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The Breakfast Study: How Different Aspects of Food Affect Eating

NCT07525050 · Status: NOT_YET_RECRUITING · Phase: NA · Type: INTERVENTIONAL · Enrollment: 40

Last updated 2026-04-13

No results posted yet for this study

Summary

The purpose of this research study is to test how different aspects of food including food processing affect eating behaviors.

Conditions

  • Healthy Individuals

Interventions

OTHER

UPF breakfast/MPF breakfast

Participants will be provided with the UPF breakfast during the first study visit and the MPF breakfast during the second study visit

OTHER

MPF breakfast/UPF breakfast

Participants will be provided with the MPF breakfast during the first study visit and the UPF breakfast during the second study visit

Sponsors & Collaborators

  • University of North Dakota

    collaborator OTHER

  • USDA Grand Forks Human Nutrition Research Center

    lead FED

Principal Investigators

  • Julie Hess, PhD · USDA Grand Forks Human Nutrition Research Center

Study Design

Allocation
RANDOMIZED
Purpose
OTHER
Masking
DOUBLE
Model
CROSSOVER

Eligibility

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

Timeline & Regulatory

Start
2026-05-31
Primary Completion
2027-12-31
Completion
2027-12-31

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 NCT07525050 on ClinicalTrials.gov