Meal Texture and Satiety (FEED)

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)

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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