To evaluate the effects of Konjac on satiety and subsequent food intake in healthy individuals.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
QUADRUPLE
Enrollment
15
Replacement of carbohydrate noodles with non-caloric Konjac noodles (viscous gel meal)
Risk Factor Modification Centre
Toronto, Ontario, Canada
Objective Satiety
Objective satiety will be measured through subsequent food intake. At each visit, participants will consume a pre-weighed snack (wafer cookies) that will be administered ad libitum at 90mins after consumption of the test meal. Subsequent food intake will be calculated by weighing the amount of the snack food left after consumption.
Time frame: 90 minutes
Subjective Satiety
At each visit, participants will record their subjective satiety ratings using a 100 mm visual analogue scale and these rating will be combined into a total subjective appetite score using the formula (Q1+Q2+(100-Q3)+Q4)/4.
Time frame: 90 minutes
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