Appetite Satisfaction and Short-term Satiety of Different Plant Compositions in the Adolescent Age Group

Laboratorios Ordesa20 enrolled

Overview

This study evaluates the satiating effect of two types of food supplements made from various types of fibres in the subsequent intake of other foods, in satiety, and in the regulation of hormones

This study assessing the effect on appetite satisfaction and short-term satiety of different plant compositions in the adolescent age segment wants to assess the satiating effect of two types of food supplements made with various types of fibers (inulin, maltodextrins, guar gum and dehydrated plums) in the subsequent intake of other foods, in satiety, and in the regulation of hormones (ghrelin, leptin and insulin) and other peptides involved in the mechanisms of satiety

Study Type

INTERVENTIONAL

Allocation

RANDOMIZED

Purpose

TREATMENT

Masking

SINGLE

Enrollment

Conditions

Satiety Appetite

Interventions

Fiber productDIETARY_SUPPLEMENT

Fiber product with inulin, maltodextrin, gum guar and plum powder.

Control productDIETARY_SUPPLEMENT

Placebo product with maltodextrin and plum powder

Eligibility

Sex: ALLMin age: 15 YearsMax age: 30 YearsHealthy volunteers:

Medical Language ↔ Plain English

Inclusion Criteria: * Men and women between 15 and 30 years old. * Subjects with IMC\<25 kg/m2 * Subjects who have a habit of having breakfast, lunch and dinner every day * Subjects who are willing to comply with the study procedures Exclusion Criteria: * Subjects taht are taking any medicines that affect the appetite or food intake * Presence of endocrine-metabolic diseases * Eating disorders * Subjects who are following a special diet * Subjects who have changed their body weight by more than 10% in the last three months prior to the study * Subjects who follow a restrictive dietary pattern such as vegetarians, gluten-free diets, weight loss diets, etc.

Locations (1)

GENUD Research Group, Universidad de Zaragoza

Zaragoza, Aragon, Spain

Outcomes

Primary Outcomes

Assessment of satiety using objective methods (blood analysis)

Biochemistry : glucose, urea, BUN, creatinin (all in mg/dL)

Time frame: Change from week 1 to week 2

Assessment of satiety (blood analysis)

Biochemistry : GOT and GPT (UI/L)

Time frame: Change from week 1 to week 2

Assessment of satiety using a subjective method (visual analogue scale)

The perceived feeling of satiety will be measured using the 100mm "Visual Analogue Scale" labeled at a far end with a "mark" to the left of "extremely hungry", and on the other with an "extremely satiated"."

Time frame: Change from week 1 to week 2

Data from ClinicalTrials.gov

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