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ClinicalTrials.gov Identifier: NCT01713114
Verified October 2012 by The Hillshire Brands Company. Recruitment status was: Recruiting
The primary objective of this study is to assess the acute effects of different meals on satiety. It is hypothesized that a lower carbohydrate meal will result in greater feelings of satiety and reduced food intake at a subsequent meal compared to the higher-carbohydrate or meal skipping conditions.
Condition or disease
Focus of the Study is Satiety
Other: Acute measures of satiety and food intake at next meal
Satiety refers to feelings of fullness or lack of desire to eat following consumption of a food or meal. A number of dietary factors have been shown to influence satiety, including food volume, food weight, energy density, food palatability, and certain food ingredients. The nutritional composition of a meal appears to also play a significant role in an individual's feelings of satiety and ability to stay full until the next meal.
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Ages Eligible for Study:
18 Years to 55 Years (Adult)
Sexes Eligible for Study:
Accepts Healthy Volunteers:
BMI between 18.5-29.9
Willing to maintain weight throughout study period
Subject has a history of any surgical intervention for the treatment of obesity
Recent history or use of weight loss drugs, herbal supplements or on a dieting program or trying to loose weight
Gains or loses more than 6 pounds over the study period
Current or history of an eating disorder
Excludes any foods or meals from their diet
History or presence of clinically important cardiac, renal, hepatic, endocrine, pulmonary, gastrointestinal, biliary, pancreatic or neurologic disorders
Signs of an infection
Heavy user of caffeine or alcohol
Unconventional sleep patterns (e.g. works 3rd shift)
Subject is pregnant or planning to become pregnant during the study period