Status:
TERMINATED
The Effect of Dietary Fiber on Food Liking
Lead Sponsor:
The University of Tennessee, Knoxville
Conditions:
Different Fermentable Fiber
Satiation
Eligibility:
All Genders
18-35 years
Phase:
NA
Brief Summary
This study will investigate the effects of different fermenting fibers on liking of foods.
Detailed Description
Participants will be randomized to one of three orders to reduce the possibility of an order effect.The participants will be given a brownie specific for the condition they are in and then will be ins...
Eligibility Criteria
Inclusion
- Body mass index (BMI) between 18.5 to 24.9 kg/m\^2
- Unrestrained eater (\<12 on Three Factor Eating Questionnaire \[TFEQ\])
- report liking turkey or ham sandwiches, brownies, grapes, and potato chips (rate all items \>50mm on a visual analogue scale \[VAS\]).
- Report regularly eating before 10 am
- Can completed all sessions within 6 weeks of the screening session.
Exclusion
- Report binge eating
- Report a medical condition that influences eating
- Report food allergies to the study foods
- Currently smoke
- Report dietary restrictions
- Report not liking brownies
- Report currently taking a medication that effects appetite
- Report being pregnant or breast-feeding
- Report being an athlete in training.
Key Trial Info
Start Date :
July 24 2017
Trial Type :
INTERVENTIONAL
Allocation :
ACTUAL
End Date :
May 30 2018
Estimated Enrollment :
12 Patients enrolled
Trial Details
Trial ID
NCT03241238
Start Date
July 24 2017
End Date
May 30 2018
Last Update
July 16 2019
Active Locations (1)
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1
Healthy Eating and Activity Laboratory, University of Tennessee
Knoxville, Tennessee, United States, 37996