This clinical trial is being conducted to study whether eating certain meals will reduce your desire to eat and for a longer period of time compared to others and to determine the post-meal glucose response associated with each of these breakfast foods.
The study is divided into 3 phases. Each phase involves eating one of 3 different breakfasts every day for 1 month. The order of the breakfast products is random. During each phase participants will come to the research clinic for 4 visits (1 per week) for assessment of appetite-related sensations. Gastric emptying will be assessed at 1 visit per phase and post prandial glucose response will be measured at 1 visit per phase (Asper site only).
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
TRIPLE
I.H. Asper Clinical Research Institute
Winnipeg, Manitoba, Canada
Richardson Centre for Functional Foods and Nutraceuticals
Winnipeg, Manitoba, Canada
Satiety
Total area under the curve (AUC) for hunger, fullness, desire to eat, and prospective consumption scales
Time frame: before the breakfast and every 30 minutes after breakfast for 4 hours
Gastric emptying rate
13C-Octanoic Acid will be incorporated into the breakfast food. Rate of gastric emptying will be determined by measuring 13C in breath samples.
Time frame: before the breakfast and every 15 minutes after breakfast for 4 hours
Glucose and Insulin
Total area under the curve (iAUC, mmol\*min/L) for both glucose and insulin
Time frame: before the breakfast and at 15, 30, 45, 60, 90 and 120 minutes after the the breakfast.
Kilocalories
Measure the amount of kilocalories consumed throughout each test day.
Time frame: 1 day
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