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Meal Texture and Satiety (FEED)

U

University Hospital, Clermont-Ferrand

Status

Unknown

Conditions

Healthy Normal Weight

Treatments

Behavioral: LIQUID_P
Behavioral: LIQUID_L
Behavioral: SOLID

Study type

Interventional

Funder types

Other

Identifiers

NCT04041752
2019-A00033-54 (Other Identifier)
RBHP 2018 BOIRIE 2

Details and patient eligibility

About

The aim of the present study is to compare the nutritional compensation between iso-caloric meals of various textures (liquid vs solid) in health young adults.

Full description

The present study will compare the potential energy intake compensations, appetite feelings response, food reward variations and satiating responses after the ingestion of three different lunch meals: i) one classical cooked meal; ii) one iso-energetic meal consumed using a pre-prepared liquid meal; iii) one iso-energetic meal consumed using a prepared liquid meal. This will be the first study to assess all these nutritional factors after such meals.

Enrollment

30 estimated patients

Sex

All

Ages

18 to 25 years old

Volunteers

Accepts Healthy Volunteers

Inclusion criteria

  • being aged 18 to 25 years old
  • Being normal weight with a BMI between 20 and 25 kg/m²
  • Being registered with a social security number

Exclusion criteria

  • Eating disorders
  • Specific food allergies or habits
  • being under diet

Trial design

Primary purpose

Prevention

Allocation

N/A

Interventional model

Single Group Assignment

Masking

None (Open label)

30 participants in 1 patient group

Normal weight
Experimental group
Description:
30 healthy normal weight adults will be involved and will realize the three conditions
Treatment:
Behavioral: LIQUID_P
Behavioral: LIQUID_L
Behavioral: SOLID

Trial contacts and locations

1

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Central trial contact

Lise Laclautre

Data sourced from clinicaltrials.gov

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