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Food Rheology and Feeding in Lean and Obese Humans

The safety and scientific validity of this study is the responsibility of the study sponsor and investigators. Listing a study does not mean it has been evaluated by the U.S. Federal Government. Read our disclaimer for details. Identifier: NCT00260130
Recruitment Status : Completed
First Posted : December 1, 2005
Last Update Posted : May 30, 2013
National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK)
Information provided by (Responsible Party):
Richard Mattes, Purdue University

Brief Summary:
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 or disease Intervention/treatment Phase
Obesity Overweight Diabetes Other: food in fluid form Other: food in solid form Not Applicable

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.

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Study Type : Interventional  (Clinical Trial)
Estimated Enrollment : 34 participants
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: None (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
Study Start Date : February 2005
Actual Primary Completion Date : December 2007
Actual Study Completion Date : July 2009

Arm Intervention/treatment
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

Primary Outcome Measures :
  1. 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 ]

Secondary Outcome Measures :
  1. cephalic phase testing at week 8 [ Time Frame: 30 minutes ]

Information from the National Library of Medicine

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Ages Eligible for Study:   18 Years to 40 Years   (Adult)
Sexes Eligible for Study:   All
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

Information from the National Library of Medicine

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 identifier (NCT number): NCT00260130

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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)
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Principal Investigator: Richard D Mattes, MPH, PhD, RD Purdue University
Additional Information:
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Responsible Party: Richard Mattes, Prof. Foods and Nutrition, Purdue University Identifier: NCT00260130    
Other Study ID Numbers: DK63185 (completed)
R01DK063185 ( U.S. NIH Grant/Contract )
Study 1: 503001275
Study 2: 508002908
Study 3: 505002589
First Posted: December 1, 2005    Key Record Dates
Last Update Posted: May 30, 2013
Last Verified: May 2013
Keywords provided by Richard Mattes, Purdue University:
food intake
energy balance
Additional relevant MeSH terms:
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Body Weight