Satiating Effects of Isolated Soy Proteins

Study Overview
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Brief Summary
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Proteins are known to be more satiating than the other macronutrients; however, the type and amount of protein needed to induce a significant effect on satiety (fullness between meals) is sometimes difficult to determine. In this study, 2 differentially processed isolated soy proteins will be tested for satiety using subjective visual analogue scales. The amount of food consumed following intake of the isolated soy proteins will be measured 3 hours after consuming the proteins. The hypothesis is that differentially processed isolated soy proteins will show unique satiety responses.

Official Title
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Comparison of the Satiating Effects of Differentially Processed Isolated Soy Proteins

Conditions
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Weight Management

Intervention / Treatment
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* Dietary Supplement: Dry-Blended Beverage


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: BMI between 20 and 30 kg/m2 Age between 18-65y Unrestrained eater (score<12) Regularly consume 3 meals per day Moderate exercise (eg running, aerobics classes, other sports activities) of no more than 7 hours per week Exclusion Criteria: use of drugs that influence carbohydrate or lipid metabolism (eg. hypoglycemic agents, antibiotics taken less than 6 weeks before study entry, glucocorticoids, anti-diarrheal medication, weight loss medication, and anti-diabetic medication) presence of any significant disease (eg gastrointestinal diseases, diabetes, a CVD event less than 12 weeks from study entry, current hepatic disease, etc) use of special dietary treatments within 4 weeks of study (eg weight loss diet, extremely high or low carbohydrate/protein/fat diet, use of meal replacements more than once a day) use of supplements within 1 week of study (does not include vitamin supplements or supplements which are routinely taken and were initiated 4 weeks before the study and which will be continued during the study period) restrained eater (score>12) weight change (absolute body weight change of ≥ 10%) within the previous 6 weeks alcohol intake >2 drinks/day food allergies of any kind swallowing difficulties exercising more than 7 hours per week

Ages Eligible for Study
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Minimum Age: 18 Years
Maximum Age: 65 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: Treatment
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Quadruple


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: Test ISP-10<br>10 grams of the test ISP will be consumed as a dry-blended beverage | Dietary Supplement: Dry-Blended Beverage<br> <br> |
| Experimental: Test ISP-20<br>20 grams of the test ISP will be consumed as a dry-blended beverage | Dietary Supplement: Dry-Blended Beverage<br> <br> |
| Active Comparator: Control ISP-10<br>10 grams of the control ISP will be consumed as a dry-blended beverage | Dietary Supplement: Dry-Blended Beverage<br> <br> |
| Active Comparator: Control ISP-20<br>20 grams of the control ISP will be consumed as a dry-blended beverage | Dietary Supplement: Dry-Blended Beverage<br> <br> |

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Subjective Satiety | Measure subjective satiety using visual analogue scales | 3 hours | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Ad Libitum Food Intake | At the end of 3 hours after consuming test diets, measure the amount of food consumed for 30 mins | 30 minutes | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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obesity, isolated soy protein, satiety, food intake