The Influence of Fat Perception on Satiety From Consumption of Reduced Fat Snacks

University of Reading

Status: Completed

Conditions: Appetitive Behavior; Individual Difference; Food Preferences; Food Sensitivity

Treatments: Behavioral: Expanded Corn Snack

Study type: Interventional

Funder types: Other; Industry

Identifiers

NCT03585920

UREC 18/05

Details and patient eligibility

About

The present study aims to investigate the effect of fat level and fat type of a snack on self-reported satiety and associated biomarkers. The relevant individual differences will also be investigated.

Full description

The aims are: (1) To determine whether reducing fat in a snack leads to rebound hunger and higher food intake at the subsequent meal, (2)To determine whether a low fat snack product matched for expected satiety leads to differences in post-ingestive satiety (i.e. mouth-gut discordance), (2) To determine whether individual differences in sensory perception influence expected or post-ingestive satiety.

Stage 1, Characterising Volunteers:

Fat is perceived through three sensory modalities; mouthfeel, taste and odour. Humans vary in their perception of fat across all sensory modalities. Volunteers will be characterised on their ability to taste fatty acids and perceive mouthfeel.

Stage 2, Establish Sensory Tolerance in Expected Satiety of a fat reduced snack model:

Reduced fat products are typically reformulated to match the perceived texture and mouthfeel of the original product. This stage aims to quantify sensory tolerance to fat reduction.

Stage 3, Establish Mouth Gut Discordance of a fat reduced snack model:

Using a standard preload study design, and the same fat-emulsion snack model from stage 2, the investigators will contrast effects of 3 test samples in a balanced cross-over design.

Enrollment: 40 patients

Sex: All

Ages: 18 to 70 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Men and women
• Aged 18-70 years
• Body mass index (BMI): 18-32 kg/m2
• Fasting glucose < 7 mmol/l
• Fasting total cholesterol < 7.5 mmol/L
• Fasting triglycerides < 2.3 mmol/L
• Weight stable in the last three months

Exclusion criteria

• Diagnosed with diabetes or cardiovascular disease (e.g. stroke or heart attack), gastrointestinal (e.g. Irritable bowel syndrome (IBS), inflammatory conditions, gastroenteritis), endocrine or renal diseases
• Smoker
• Taking prescribed medications that could influence study outcomes (e.g. lipid lowering medications, anti-depressants, anticoagulants)
• Food allergies (e.g. gluten, dairy) and intolerances (e.g. lactose)
• Drug abuse
• Anaemia (men: haemoglobin<130 g/L and women <115 g/L)
• Hypertension (systolic blood pressure > 140 mmHg, diastolic blood pressure > 90 mmHg)
• Planning or currently on a weight reducing programme
• Pregnancy, planned pregnancy in the next year or lactating
• Currently taking part or participation in other research studies within the last three months

Trial design

Primary purpose: Prevention

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Single Blind

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40 participants in 3 patient groups

Positive Control (standard fat)

Active Comparator group

Description:

Expanded Corn Snack. Positive control (13 g oil per 40 g snack portion)

Treatment:

Behavioral: Expanded Corn Snack

Negative Control (reduced fat)

Experimental group

Description:

Expanded Corn Snack. Negative control (\<8 g oil per 40 g snack)

Treatment:

Behavioral: Expanded Corn Snack

Reduced Fat Sensory Matched

Experimental group

Description:

Expanded Corn Snack. Reduced fat optimised (\<8 g oil, matched sensory signals)

Treatment:

Behavioral: Expanded Corn Snack