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Comparing Liquid Versus Solid Forms of Sugars and Whey Protein

This study has been completed.
Natural Sciences and Engineering Research Council, Canada
Mondelēz International, Inc.
Canadian Sugar Institute
Information provided by:
University of Toronto Identifier:
First received: May 4, 2011
Last updated: NA
Last verified: February 2011
History: No changes posted
To compare the effect of eating solid vs. drinking liquid forms of gelatin, sucrose and its component mixtures and whey protein on subjective appetite and food intake in young men.

Condition Intervention
Other: Compare the effect of solid vs. liquid forms of sugars on satiety and food intake
Other: the effect of solid vs. liquid forms of gelatin on appetite and food intake
Other: The effect of solid vs. liquid forms of whey protein on food intake

Study Type: Interventional
Study Design: Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Single Blind (Participant)
Primary Purpose: Prevention
Official Title: Effect of Drinking Liquid Compared to Eating Solid Treatment of Sugars or Whey Protein on Short-term Appetite and Food Intake

Further study details as provided by University of Toronto:

Primary Outcome Measures:
  • subjective appetite and short term food intake [ Time Frame: 60 min ]

Enrollment: 43
Study Start Date: January 2007
Study Completion Date: March 2009
Primary Completion Date: March 2009 (Final data collection date for primary outcome measure)
Detailed Description:
Three randomized cross-over design experiments were used to compare the effect of solid and liquid forms of gelatin (6 g) in experiment 1, sucrose (75 g) and a mixture of 50% glucose/ 50% fructose (G50:F50) in experiment 2, and acid and sweet whey protein (50 g) in experiment 3 on healthy normal weight males . The controls were water (experiment 1 and 3) and calorie-free sweetened water with gelatin (sweet gelatin, experiment 1) or without gelatin (sweet control, experiment 2). Subjective average appetite was measured by visual analogue scales frequently over 1 h and ad libitum food intake was measured 1 h after the treatment consumptions.

Ages Eligible for Study:   19 Years to 28 Years   (Adult)
Sexes Eligible for Study:   Male
Accepts Healthy Volunteers:   Yes

Inclusion Criteria:

  • Healthy lean males with BMI between 18- 24.9 kg/m2 and an age range of 19 to 28 years were recruited for the three experiments.

Exclusion Criteria:

  • Diabetics (fasting blood glucose ≥ 7.0 mmol/L), smokers, breakfast skippers or dieters were excluded from the experiments. Individuals under medications or with a history of liver or kidney disease and major medical or surgical event within the last six months were excluded.
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Please refer to this study by its identifier: NCT01348685

Canada, Ontario
University of Toronto, Department of Nutritional Sciences
Toronto, Ontario, Canada, M5S 3E2
Sponsors and Collaborators
University of Toronto
Natural Sciences and Engineering Research Council, Canada
Mondelēz International, Inc.
Canadian Sugar Institute
  More Information

Responsible Party: Dr. G. Harvey Anderson, University of Toronto Identifier: NCT01348685     History of Changes
Other Study ID Numbers: Solid and liquid 1
Study First Received: May 4, 2011
Last Updated: May 4, 2011 processed this record on May 25, 2017