Meal Texture and Satiety

Study Overview
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Brief Summary
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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.

Detailed Description
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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.

Official Title
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Satietogenic Effect of Liquid Versus Solid Meals in Healthy Adults

Conditions
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Healthy Normal Weight

Intervention / Treatment
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* Behavioral: SOLID
* Behavioral: LIQUID_P
* Behavioral: LIQUID_L


Participation Criteria
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Eligibility Criteria
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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

Ages Eligible for Study
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Minimum Age: 18 Years
Maximum Age: 25 Years

Sexes Eligible for Study
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All

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Design Details

Primary Purpose: Prevention
Intervention Model: Single Group Assignment
Interventional Model Description: All participants complete the same conditions
Masking: None (Open Label)


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: Normal weight<br>30 healthy normal weight adults will be involved and will realize the three conditions | Behavioral: SOLID<br>* condition with a classical meal served using solid food items<br>Behavioral: LIQUID_P<br>* condition with a liquid meal served using a powder solution<br>Behavioral: LIQUID_L<br>* condition with a pre-prepared meal served using a liquid solution.<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Change in Spontaneous Energy intake measured | spontaneous food intake will be measured ad libitum for the 12 hours that will follow the laboratory sessions (between 02:00pm to 11:59 pm). The participants will be offered a food bag composed of items they like and proposed ad libiutm and will be asked to only conume food from this bag for the rest of the day. Their intake will be weighted using an electronic food scale by a member of the investigation team and then analysed using Bilnuts software. | day 1 , day 8, day 15 | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Hunger feelings | hunger area under the curve will be assessed using visual analogue scale through a the day | day 1 , day 8, day 15 | 
| Food reward | The participants will be asked to complete a validated computer-based procedure to measure food reward (Leeds Food Preference Questionnaire; LFPQ) | day 1 , day 8, day 15 | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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Meal texture, Appetite, Energy compensation, Food reward