Gastric Layering Study
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|ClinicalTrials.gov Identifier: NCT01565057|
Recruitment Status : Completed
First Posted : March 28, 2012
Last Update Posted : May 7, 2012
|Condition or disease||Intervention/treatment||Phase|
|Healthy Volunteers||Other: sedimenting meal||Not Applicable|
|Study Type :||Interventional (Clinical Trial)|
|Actual Enrollment :||10 participants|
|Intervention Model:||Crossover Assignment|
|Masking:||None (Open Label)|
|Primary Purpose:||Basic Science|
|Official Title:||A Study on the Effect of Gastric Layering and Emptying Induced by a Food Emulsion|
|Study Start Date :||August 2011|
|Actual Primary Completion Date :||April 2012|
|Actual Study Completion Date :||May 2012|
Experimental: sedimenting meal
To assess whether rates of gastric emptying of a specifically formulated emulsion drink are significantly different from a control drink and that this in turn leads to differences in satiation (cessation in the desire to eat) and satiety (desire to limit further food intake) as measured by visual analogue scale (VAS) satiety questionnaire and blood CCK.
Other: sedimenting meal
The active system quickly forms a sedimenting layer of small particles that contain most of the caloric content of the system. This system is made by adding finely grated cheese (particle size 0.5-2 mm) to yoghurt and consumption is followed by drinking 327 ml water.
- Gastric emptying rates [ Time Frame: 3 hours ]The primary objective is to measure gastric emptying rates and layering patterns as a function of time in healthy volunteers using two different meals, one which sediments gastric digestion and one in which it does not.
- Fullness and satiety from visual analogue scores [ Time Frame: 3.5 hours ]To correlate gastric emptying rates with satiety responses after the meal
- levels of CCK in the blood [ Time Frame: 3.5 hours ]To correlate gastric emptying rates with levels of the GI hormone CCK in blood
To learn more about this study, you or your doctor may contact the study research staff using the contact information provided by the sponsor.
Please refer to this study by its ClinicalTrials.gov identifier (NCT number): NCT01565057
|Institute of Food Research|
|Norwich, Norfolk, United Kingdom, NR4 7UA|
|Principal Investigator:||Alan R Mackie, PhD||Quadram Institute|