Clinical trial NCT03241238: The Effect of Dietary Fiber on Food Liking
Official title: The Effect of Dietary Fiber on Food Liking
Study type: INTERVENTIONAL
Overall status: TERMINATED
Phase: NA
Conditions: Different Fermentable Fiber
Satiation
Lead sponsor: The University of Tennessee, Knoxville
Sponsor class: OTHER
First posted: 2017-08-07
Enrollment: 12
Sex: ALL
Minimum age (years): 18
Maximum age (years): 35
Standard ages: ADULT
Accepts healthy volunteers: yes
Allocation: RANDOMIZED
Intervention model: CROSSOVER
Primary purpose: OTHER

Brief summary: This study will investigate the effects of different fermenting fibers on liking of foods.

Detailed description: Participants will be randomized to one of three orders to reduce the possibility of an order effect.The participants will be given a brownie specific for the condition they are in and then will be instructed to eat the brownie in 10 minutes. Twenty minutes after consuming the brownie participants will be served a lunch. Dependent variables will be food liking.

At the start of the session the participant will be asked to recall all foods and beverages consumed 24 hours prior to the scheduled appointment. During this recall if a participant reports consuming any foods or beverages besides water within 3 hours of the appointment, the appointment will be rescheduled. Participants will also be asked if they have participated in any physical activity 24 hours prior to their scheduled appointment. If the participant answers "yes," then the appointment will be rescheduled.

After completing hunger and fullness VAS, participants will be presented with a preload of brownie, β-glucan brownie, or psyllium brownie. The brownie will be prepared from the same base recipe, thus be of the same approximate energy and macronutrient composition, but differ in amount and type of dietary fiber. The base recipe will use a box of Pillsbury™ dark chocolate brownie mix, two eggs, ¼ cup water and 2/3 cup of Food Club™ unsweetened applesauce. The regular brownie will not contain any fiber, while the β-glucan and psyllium brownie will contain about 6 grams of their respective fiber: Bulk Supplements™ β-glucan and Frontier™ Psyllium Husk Powder. An additional tablespoon of water will be added to the β-glucan brownie mix. The brownie will be presented warm, with two tablespoons of Cool Whip™ fat free spread on top, with 6 ounces of water. The participants will be told to consume all of the brownie and toping, and to drink all of the 6 oz of water within 10 minutes. Next, participants will rate their hunger and fullness again with the VAS and sit quietly for 20 minutes reading current magazines (i.e., People, Entertainment Weekly). After 20 minutes, the participants will be presented with a sandwich (turkey or ham), chips, and grapes.The sandwich will be cut into quarters on a plate, the chips and grapes will be presented in two separate bowls. Following the presentation of the meal, participants will be instructed that they will have 20 minutes to eat as much or as little as they would like of the meal provided until satisfied, however they need to at least taste each of the foods. At the completion of 20 minutes, the lunch will be removed and the participant will be asked to complete a scale for evaluating levels of hunger, fullness, and liking of the foods.

Eligibility criteria: Inclusion Criteria:

* Body mass index (BMI) between 18.5 to 24.9 kg/m\^2
* Unrestrained eater (\<12 on Three Factor Eating Questionnaire \[TFEQ\])
* report liking turkey or ham sandwiches, brownies, grapes, and potato chips (rate all items \>50mm on a visual analogue scale \[VAS\]).
* Report regularly eating before 10 am
* Can completed all sessions within 6 weeks of the screening session.

Exclusion Criteria:

* Report binge eating
* Report a medical condition that influences eating
* Report food allergies to the study foods
* Currently smoke
* Report dietary restrictions
* Report not liking brownies
* Report currently taking a medication that effects appetite
* Report being pregnant or breast-feeding
* Report being an athlete in training.

Primary outcomes:
measure: Hunger
timeFrame: Change across the meal, 20 minutes
measure: Fullness
timeFrame: Change across the meal, 20 minutes
measure: Liking
timeFrame: Change across the meal, 20 minutes
Secondary outcomes:
Other outcomes:
Locations:
city: Knoxville
country: United States
facility: Healthy Eating and Activity Laboratory, University of Tennessee
state: Tennessee
Study officials:
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