An interventional study of Whole Food Meal and Processed Food Meal in Weight Loss and Obesity, sponsored by Skidmore College. Completed. Open to female participants aged 18 Years to 24 Years, including healthy volunteers. Per ClinicalTrials.gov, last updated 2024-04-09.
Sponsored by Skidmore College · Not applicable, Interventional, and Treatment
This study will investigate the acute effect of three isocaloric meals varying in level of food processing, including a whole foods, gluten-free, and highly processed meal on energy metabolism and blood glucose in 8-12 young adult, normal weight females. A secondary aim of this proposed study is to compare palatability, satiety, and perceived energy ratings among highly processed, unrefined, and gluten-free unrefined isocaloric meals.
A shift towards a diet containing large quantities of highly processed foods is believed to be a major contributor to the trends in obesity. The degree of processing of foods often affects the nutritional content of the constituents. A reduction in macromolecular complexity allows for an increased rate of digestion, meaning that the body does not have to work as hard to metabolize high processed food products. Thus, the purpose of this study is to investigate the effect on energy metabolism and blood glucose after the consumption of an unrefined, whole foods meal versus two highly processed food meals, including a common Western style meal and gluten-free meal in 8-12 young adult, normal weight females. A secondary aim of this proposed study is to compare palatability, satiety, and perceived energy ratings among highly processed, unrefined, and gluten-free unrefined isocaloric meals. It is hypothesized that an unrefined meal will induce a greater postprandial thermogenic response and a smaller blood glucose response than a highly processed or gluten-free meal. Additionally, it is hypothesized that a highly processed foods meal will be considered more palatable than an unrefined or gluten-free meal.
11,522 studies on the registry are indexed under Obesity; 2,033 are open to participants now.
This study's enrollment of 11 is below the median of 67 across 9,006 interventional studies indexed under Obesity.
Browse Obesity studies →Skidmore College is the lead sponsor of 18 studies on the registry; 1 is open to participants now.
Compared within Obesity, this study's primary condition as ClinicalTrials.gg classifies it; the registry's first condition term is Weight Loss. The counts are of registry records indexed under each term, refreshed daily. How we classify →
Go through the criteria one by one — yes, no or not sure — and take the list to your doctor or the study team. Kept in this browser only.
Exclusion Criteria:
Whole foods meal - grilled cheese and drink meal
Other: Whole Food Meal
Highly processed foods - grilled cheese and drink meal
Other: Processed Food Meal
Gluten-free and lactose-free foods - grilled cheese and drink meal
Other: Gluten-free and lactose-free
Whole foods meal
Processed food meal
Gluten-free and lactose-free food meal
Thermic Effect of Meals (TEM) also known as Postprandial Thermogenesis
The total amount of calories burned after each meal will be measured using indirect calorimetry with the ventilated hood technique. Specifically, the thermic effect of each meal will be measured for a total of three hours at 45 minute intervals for 15 minutes at a time (45-60; 105-120; and 165-180 minutes)
Time frame: TEM; 45-60; 105-120; and 165-180 minutes after meal ingestion
Blood Glucose Response
Change in postprandial blood glucose compared baseline
Time frame: Baseline line 0 minutes, and 60, 120, 180 minutes postprandial
Change in Hunger and Palatability Scores and Energy Level
Assess change in subjective hunger, fullness, satiation, palatability and energy ratings using a visual analog scale ranging from 0-100 mm
Time frame: Baseline 0 minutes, and 60, 120, 180 minutes postprandial
Heart Rate
Measure heart rate following the resting metabolic rate test
Time frame: Baseline 0 minutes, 60, 120, and 180 minutes postprandial
Blood Pressure
Measure blood pressure following the resting metabolic rate test
Time frame: Baseline 0 minutes, 60, 120, and 180 minutes postprandial
No study locations are listed for this record.
Plan to share: No
No publications or documents are linked to this record.
Ran from Feb 2015 to primary completion in May 2015, 3 months.
Of 3,680 non-industry interventional studies with no phase under Obesity, half reached primary completion within 23 months of starting (the median), counting those still running; a quarter within 10 and three quarters within 43. This study's 3 months is below that.
Counting every sponsor, half of 3,843 studies reached it within 22 months; a quarter within 10 and three quarters within 42.
How these figures are worked out, and which studies are left out of them.
This study is completed, as verified in Apr 2024. You cannot join it, but the record below documents what was studied.
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Skidmore College