Food Rheology and Feeding in Lean and Obese Humans

This study has been completed.
National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK)
Information provided by (Responsible Party):
Richard Mattes, Purdue University Identifier:
First received: November 29, 2005
Last updated: May 28, 2013
Last verified: May 2013
The 2010 National Health Objectives call for a reduction in the prevalence of obesity. The marked recent increase in overweight and obesity prevalence implicates behavioral factors in the etiology of the epidemic. The present proposal hypothesizes the trend is attributal, in part, to increasing consumption of energy-yeilding beverages since they are a significant and increasing source of dietarty energy and they elicit weaker appetitive and dietary responses than solid foods.

Condition Intervention
Other: food in fluid form
Other: food in solid form

Study Type: Interventional
Study Design: Allocation: Randomized
Endpoint Classification: Efficacy Study
Intervention Model: Crossover Assignment
Masking: Open Label
Official Title: Study 1: Viscosity Study Study 2: Meal Timing Study Study 3:Chronic Fluid and Solid Food Intake in Lean and Overweight Individuals

Further study details as provided by Purdue University:

Primary Outcome Measures:
  • satiation and satiety on liquid verses solid foods with concurrent measurements of appetite, dietary intake, energy expenditure and body weight/composition. [ Time Frame: 8 weeks ] [ Designated as safety issue: No ]

Secondary Outcome Measures:
  • cephalic phase testing at week 8 [ Time Frame: 30 minutes ] [ Designated as safety issue: No ]

Estimated Enrollment: 34
Study Start Date: February 2005
Study Completion Date: July 2009
Primary Completion Date: December 2007 (Final data collection date for primary outcome measure)
Arms Assigned Interventions
Active Comparator: 1
Consuming fruit and vegetable juice
Other: food in fluid form
dietary intake of fluid forms of vegetables
Active Comparator: 2
Consuming whole fruits and vegetables
Other: food in solid form
dietary intake of solid forms of vegetables

Detailed Description:
Three human studies are propsed to more fully characterized attributes of liquids and solids that may account for the differential appetitive responses they elicit, potential contributory mechanisms as well as the dietary implications of their consumption. Study 1 will contrast the acute effects of fluid and solid foods varying in macronutrient content on satiation, satiety and feeding. Study 2 will determine if the pattern of fluid and solid ingestion influences satiety and feeding by monitoring appetitive and dietary responses to energy and macronutrient matched fluid and solid loads ingested as meal components or between meal snacks. To better assess the clinical implications ofdiets incorpprating liquid or solid supplements. Study 3 will entail chronic ingestion of matched energy yeilding fluid or solid loads with concurrent measurement of appetite, dietary intake, energy expenditureand body weight/composition.

Ages Eligible for Study:   18 Years to 40 Years
Genders Eligible for Study:   Both
Accepts Healthy Volunteers:   Yes

Inclusion Criteria:

  • BMI 18-23 or 27-35
  • weight stable
  • constant habitual activity pattern
  • low fruit/vegetable consumer
  • non-restrained eater

Exclusion Criteria:

  • diabetic
  • taking medication known to influence appetite
  Contacts and Locations
Choosing to participate in a study is an important personal decision. Talk with your doctor and family members or friends about deciding to join a study. To learn more about this study, you or your doctor may contact the study research staff using the Contacts provided below. For general information, see Learn About Clinical Studies.

Please refer to this study by its identifier: NCT00260130

United States, Indiana
Purdue University
West Lafayette, Indiana, United States, 47906
Sponsors and Collaborators
Purdue University
National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK)
Principal Investigator: Richard D Mattes, MPH, PhD, RD Purdue University
  More Information

Additional Information:
No publications provided

Responsible Party: Richard Mattes, Prof. Foods and Nutrition, Purdue University Identifier: NCT00260130     History of Changes
Other Study ID Numbers: DK63185 (completed), R01DK063185, Study 1: 503001275, Study 2: 508002908, Study 3: 505002589
Study First Received: November 29, 2005
Last Updated: May 28, 2013
Health Authority: United States: Federal Government

Keywords provided by Purdue University:
food intake
energy balance

Additional relevant MeSH terms:
Body Weight
Signs and Symptoms processed this record on November 25, 2015