The Impact of Almond Size in a White Chocolate Matrix on Satiation, Postprandial Glycemia & Lipemia, Chewing Exertion, Eating Rate, and Product Liking: A Randomized Crossover Trial

What this Trial Is About

This research aims to understand how chewing behaviors relate to food intake and post-meal responses in healthy young adult females. It focuses on whether the presence or form of almonds (whole vs. chopped) in a white chocolate matrix affects how much participants eat and their feelings of fullness. The study also examines links between chewing patterns, satiation, and changes in blood sugar, blood fats, and satiety ratings after eating. Participants will attend the research center on three separate occasions while fasting to consume different types of white chocolate bark: one with whole almonds, one with chopped almonds, and one with no almonds. Each serving is offered in an ad libitum (eat as much as desired) style with a fixed ratio of chocolate to almonds where applicable. Researchers will measure the amount eaten, eating duration, and collect participants' ratings of chewing effort, enjoyment, and reasons for stopping eating. Finger prick blood samples will be taken before and after each meal to measure glucose and triacylglycerol levels. During each visit, participants complete questionnaires about their chewing experience and feelings of fullness up to 180 minutes after eating. Blood samples are collected at baseline, 120 minutes for glucose, and 180 minutes for triacylglycerols to assess metabolic responses. The study aims to provide insights into how food texture influences eating behavior and metabolism, which could guide better food choices to support heart and metabolic health. This trial is sponsored by the University of Guelph and complements related sensory and digestion studies.

The Chocolate Almond Study - Relating Chewing to Satiation and Postprandial Response