The Influence of Fat Perception on Satiety From Consumption of Reduced Fat Snacks

University of Reading40 enrolled

Overview

The present study aims to investigate the effect of fat level and fat type of a snack on self-reported satiety and associated biomarkers. The relevant individual differences will also be investigated.

The aims are: (1) To determine whether reducing fat in a snack leads to rebound hunger and higher food intake at the subsequent meal, (2)To determine whether a low fat snack product matched for expected satiety leads to differences in post-ingestive satiety (i.e. mouth-gut discordance), (2) To determine whether individual differences in sensory perception influence expected or post-ingestive satiety. Stage 1, Characterising Volunteers: Fat is perceived through three sensory modalities; mouthfeel, taste and odour. Humans vary in their perception of fat across all sensory modalities. Volunteers will be characterised on their ability to taste fatty acids and perceive mouthfeel. Stage 2, Establish Sensory Tolerance in Expected Satiety of a fat reduced snack model: Reduced fat products are typically reformulated to match the perceived texture and mouthfeel of the original product. This stage aims to quantify sensory tolerance to fat reduction. Stage 3, Establish Mouth Gut Discordance of a fat reduced snack model: Using a standard preload study design, and the same fat-emulsion snack model from stage 2, the investigators will contrast effects of 3 test samples in a balanced cross-over design.

Study Type

INTERVENTIONAL

Allocation

RANDOMIZED

Purpose

PREVENTION

Masking

SINGLE

Enrollment

Conditions

Appetitive Behavior Individual Difference Food Sensitivity Food Preferences

Interventions

Expanded Corn SnackBEHAVIORAL

A standard expanded snack will be used in each of the 3 arms, the content and type of fat added to the snack is varied in the two experimental arms.

Eligibility

Sex: ALLMin age: 18 YearsMax age: 70 YearsHealthy volunteers:

Medical Language ↔ Plain English

Inclusion Criteria: * Men and women * Aged 18-70 years * Body mass index (BMI): 18-32 kg/m2 * Fasting glucose \< 7 mmol/l * Fasting total cholesterol \< 7.5 mmol/L * Fasting triglycerides \< 2.3 mmol/L * Weight stable in the last three months Exclusion Criteria: * Diagnosed with diabetes or cardiovascular disease (e.g. stroke or heart attack), gastrointestinal (e.g. Irritable bowel syndrome (IBS), inflammatory conditions, gastroenteritis), endocrine or renal diseases * Smoker * Taking prescribed medications that could influence study outcomes (e.g. lipid lowering medications, anti-depressants, anticoagulants) * Food allergies (e.g. gluten, dairy) and intolerances (e.g. lactose) * Drug abuse * Anaemia (men: haemoglobin\<130 g/L and women \<115 g/L) * Hypertension (systolic blood pressure \> 140 mmHg, diastolic blood pressure \> 90 mmHg) * Planning or currently on a weight reducing programme * Pregnancy, planned pregnancy in the next year or lactating * Currently taking part or participation in other research studies within the last three months

Locations (1)

Sensory Science Centre, Department of Food and Nutritional Science, University of Reading

Reading, Berkshire, United Kingdom

Outcomes

Primary Outcomes

Food Intake (gram)

Weighed food intake (gram) at ad libitum meal

Time frame: One measurement taken at 240 min after start of each stage 3 visit day.

Secondary Outcomes

Satiety hormone Cholecystokinin (CCK)

Cholecystokinin (CCK) is one of the satiety hormones, a peptide hormone of the gastrointestinal system responsible for stimulating the digestion of fat and modulating appetite. Blood sample will be collected in order to analyze the level (pg/ml) of cholecystokinin (CCK).