The Effect of Sensory-enhanced Beverages on Satiety Following Repeated Exposures

Leatherhead Food Research

Status: Completed

Conditions: Healthy Subjects

Treatments: Behavioral: Mango-flavour beverage

Study type: Interventional

Funder types: Other; Industry

Identifiers

NCT02097927

127438-1

Details and patient eligibility

About

The study will be a 3-way crossover design: it will assess the impact of consuming a beverage enhanced with satiety-relevant properties on subjective ratings of appetite and on energy intake compared with a low energy version with the same sensory characteristics, and a non-sensory enhanced high energy control.

In addition, saliva samples will be collected at regular intervals for the identification of novel biomarkers of energy intake.

Full description

The study will be a 3-way crossover design: it will assess the impact of a high-energy, sensory-enhanced beverage on energy intake through ad libitum food consumption and subjective feeling of appetite using visual analogue scales (VAS) compared to 2 control beverages following repeated exposures. Each participant will consume each beverage 10 times. This includes 2 satiety-testing sessions on site at Leatherhead Food Research, and 8 occasions consuming the product as a mid-morning snack during the participants' normal routine. Each participant will attend the Nutrition Unit on 6 different occasions (plus one screening visit) before and after repeated exposures to the beverages at home. The order in which participants receive the beverages will be counterbalanced and randomised. There will be a two-week washout period in which none of the beverages are consumed between the different beverage manipulations. Participants will fast overnight before each visit and consume the same evening meal before each test day. Participants will be instructed to avoid consuming food or calorific beverages for one hour before or after consuming the beverage. Following the last satiety testing day participants will be debriefed and open questions will be asked about experiences of the beverages in a focus group format.

Enrollment: 36 patients

Sex: All

Ages: 18 to 65 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Gender: male or female
• Age at start of the study ≥ 18 and ≤ 65 years
• Body Mass Index (BMI) ≥ 18 and ≤ 29.9 kg/m2
• Apparently healthy: measured by questionnaire (APPENDIX 3): no reported current or previous metabolic diseases or chronic gastrointestinal disorders
• Reported dietary habits: no medically prescribed diet, no slimming diet, used to eating 3 meals a day
• Reported intense sporting activities ≤ 10h/w
• Reported alcohol consumption ≤14 units/w
• Informed consent signed
• Recruitment form filled out

Exclusion criteria

• Smoking
• Dislike, allergy or intolerance to test products or study meals
• Possible eating disorder (measured by SCOFF questionnaire score >1)
• Reported medical treatment that may affect eating habits/satiety
• Eating habits questionnaire score >14
• Reported participation in another biomedical trial 1 month before the start of the study
• Food allergies or intolerance to ad libitum meals
• Pregnant and/or breast feeding

Trial design

Primary purpose: Basic Science

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Single Blind

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36 participants in 3 patient groups

High energy, low sensory

Experimental group

Description:

Mango-flavour beverage

Treatment:

Behavioral: Mango-flavour beverage

Low energy, high sensory

Experimental group

Description:

Mango-flavour beverage

Treatment:

Behavioral: Mango-flavour beverage

High energy, high sensory beverage

Experimental group

Description:

Mango-flavour beverage

Treatment:

Behavioral: Mango-flavour beverage