Effect of Oral Lubrication on Appetite, Food Intake and Salivary Biomarkers in Protein Beverages
Condition: Appetitive Behavior
Study type: Interventional

Summary: 
      The main aim of this study is to elucidate the influence of protein beverages differing in
      their lubrication properties (low/medium/high lubricating) and control (water) on satiety and
      satiation.
    

Detailed description: 
      The researchers propose an acute, randomized cross-over study that compares three types of
      protein beverages differing in their lubricating properties, i.e. one with low lubricating
      properties made using sodium caseinate, one with medium lubricating properties made by whey
      protein, and the third one with high lubricating properties made by heated whey protein. All
      three beverages contain added banana flavour and non-nutritive sweetener. Water acts as a
      control and has the same flavour and sweetness to match those of the protein beverages.

      Participants are asked to come to the laboratory on four occasions. Before participating,
      each participant is screened for eligibility criteria using an online health screening
      questionnaire and Three Factors Eating Questionnaire. Participants are offered one of the
      four treatments (water or either of the three protein beverages), the order of which is
      randomized and counterbalanced.

      Participants are instructed to fast for 11 hours and to restrict from drinking alcohol for 24
      hours before each session. Each session lasts 1.5 hours (8.40 am until 10.10 pm). In the
      first session, weight and height are measured. Participants then provide baseline (- 5 min)
      appetite ratings on a 100 mm visual analogue scale (VAS). After that they are given the
      preload - either protein beverages differing in their lubricating properties or water. Then,
      participants are asked to rate their appetite on a 100-mm VAS every 10 minutes for the next
      30 minutes. Ad libitum food is offered as breakfast after 30 min after ingesting the preload
      and the last VAS is taken. Saliva is taken three times during each session before preload,
      after preload consumption and before ad libitum breakfast.
    

Intervention name(s): Unheated Whey Protein (UWP) beverage; Heated Whey Protein (HWP) beverage; Casein (Cas) beverage; Water
Intervention type(s): Dietary Supplement; Dietary Supplement; Dietary Supplement; Dietary Supplement
Intervention description(s): The preload is made from whey protein powder. The energy load of the preload is 119.7 kcal and has banana flavor and sweetener.; The preload is made from whey protein powder of 95% and it is heated for a certain amount of time. The energy load of the preload is 119.7 kcal and has banana flavor and sweetener.; The preload is made from casein powder. The energy load of the preload is 105 kcal and has banana flavor and sweetener.; The preload is water acting as a control and contain the same banana flavor and sweetener to match the other three intervention - protein beverages.
Intervention MeSH terms: Caseins
Allocation: Randomized
Intervention model: Crossover Assignment
Intervention model description: Tightly controlled cross-over study design with four arms.
Masking: Single (Participant)
Primary purpose: Prevention
Keywords: Lubrication; protein; satiety; appetite control; food intake; salivary biomarkers