This study evaluates the ability of encapsulation of orally applied lipids in a yoghurt snack to modify ad libitum food intake and satiety, without GI symptoms. Every subject receives two treatments (active, and placebo) on two different days, following a randomized cross-over design.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
SINGLE
Enrollment
33
Active yoghurt (containing encapsulated lipid) will be ingested after a standardized breakfast, and subsequently satiety and food intake will be measured.
Placebo yoghurt (containing non-encapsulated lipid) will be ingested after a standardized breakfast, and subsequently satiety and food intake will be measured.
Maastricht University
Maastricht, Netherlands
ad libitum food intake
t=0: standardized breakfast, t=90 minutes: yoghurt, t=210 minutes: ad libitum food intake
Time frame: 2 hours after yoghurt snack
Satiety feelings
Every 15-30 min, 5 attributes will be measured on a Visual Analogue Scale
Time frame: Up to 3.5 hours on each of the 2 test days.
occurrence and severity of GI symptoms
Every 15-30 min, 4 attributes will be measured on a Visual Analogue Scale
Time frame: Up to 3.5 hours on each of the 2 test days.
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