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Main
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Note: This record shows only the 20 elements of the WHO Trial Registration Data Set. To view changes that have been made to the source record, or for additional information about this trial, click on the URL below to go to the source record in the primary register. |
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Register:
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ISRCTN |
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Last refreshed on:
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12 February 2013 |
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Main ID: |
ISRCTN36258511 |
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Date of registration:
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18/05/2011 |
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Primary sponsor: |
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Public title:
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Do the sensory characteristics of high protein drinks increase their satiating efficiency?
SATED |
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Scientific title:
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Date of first enrolment:
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Feb 10 2010 |
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Target sample size:
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36 volunteers, 18 men and 18 women |
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Recruitment status: |
Completed/Not recruiting |
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URL:
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http://isrctn.org/ISRCTN36258511 |
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Study type:
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Observational |
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Study design:
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Observational non randomised.
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Countries of recruitment
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United Kingdom
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Contacts
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Name:
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Martin
Yeomans |
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Address:
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School of Psychology
Pevensey Building
University of Sussex
Falmer
BN1 9QH
Brighton
United Kingdom |
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Telephone:
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+44 (0) 127 367 8617 |
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Email:
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martin@sussex.ac.uk |
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Affiliation:
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Key inclusion & exclusion criteria
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Inclusion criteria: 1. Healthy adults aged 18-55
2. BMI in the range 18-29.9
Exclusion criteria: 1. Diagnosed diabetes
2. Current prescription medication other than oral contraceptives
3. Current or previous diagnosis of any eating disorder
4. Smoking more than 5 cigarettes per day
5. Restrained eating, defined as a score of 8 or more on the Three Factor Eating Questionnaire restraint scale (Stunkard and Messick, 1985)
6. Allergy or aversion to any of the following:
Age minimum:
Age maximum:
Gender:
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Health Condition(s) or Problem(s) studied
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Treatment of obesity and improved general nutrition.
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Intervention(s)
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1. The six interventions are novel drinks formulated especially for the study, (low calorie, 78kcal, high calorie 279kcal)
2. All low energy (LE) drinks comprised of a combination of low-fat fromage frais and fruit juice with added flavourings and colours (78kcal)
3. The additional 201kcal in the high energy (HE) versions was achieved by adding maltodextrin (Cargill: 35g) and whey protein isolate (Myprotein, UK: 25g)
4. These drinks constituted the two low sensory versions
5. Sensory quality was adjusted by addition of a non-nutritive thickening agent (tara gum) and satiety-relevant flavours (vanilla and caramel) at two levels to generate medium and high sensory versions of both LE and HE drinks
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Primary Outcome(s)
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1. Intake (kcal) at a test lunch consumed 30 minutes after consumption of each test drink
2. The rated experience of appetite before, during and after consumption of each test drink and test meal measured using Visual Analogue Scales
3. Measures will be for hunger and fullness
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Secondary Outcome(s)
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1. Evaluations using Visual Analogue Scales of the perceived sensory characteristics of each drink (pleasant, filling, sweet, creamy)
2. Specific awareness of drink energy content obtained through a structured debriefing after the final test session
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Secondary ID(s)
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MYDRINC2010.1
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Source(s) of Monetary Support
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UK Biotechnology and Biological Sciences Research Council (BBSRC) Diet and Health Research Industry Club (DRINC) grant number BB/H004645/1
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