Ultra-Processed Foods, Palatability, Appetite, and Gastrointestinal Transit

Part of paid clinical trials in West Lafayette, Indiana.

Sponsor
Purdue University
Study ID
NCT07600281
Status
Completed

Conditions

  • Appetite
  • Eating Behavior
  • Food Palatability
  • Food Processing
  • Gastrointestinal Transit

Eligibility Criteria

Sex
ALL
Age
18 Years - 60 Years
Healthy Volunteers
Accepted

Interventions

  • Palatable Ultra-Processed Food Meal — OTHER
    Participants will consume a palatable ultra-processed test meal during one study visit. The meal will consist of commonly available ultra-processed food items and will be used to assess appetite sensations, meal palatability, and gastrointestinal transit time.
  • Unpalatable Ultra-Processed Food Meal — OTHER
    Participants will consume an unpalatable ultra-processed test meal during one study visit. Palatability will be reduced by adding organic bitter melon powder to the ultra-processed meal. The meal will be used to assess appetite sensations, meal palatability, and gastrointestinal transit time.
  • Palatable Non-Ultra-Processed Food Meal — OTHER
    Participants will consume a palatable non-ultra-processed test meal during one study visit. The meal will consist of commonly available non-ultra-processed food items and will be used to assess appetite sensations, meal palatability, and gastrointestinal transit time.
  • Unpalatable Non-Ultra-Processed Food Meal — OTHER
    Participants will consume an unpalatable non-ultra-processed test meal during one study visit. Palatability will be reduced by adding organic bitter melon powder to the non-ultra-processed meal. The meal will be used to assess appetite sensations, meal palatability, and gastrointestinal transit time.

Study Details

The goal of this clinical trial is to learn how food processing level affects appetite and gastrointestinal transit time when meal palatability is changed. Participants will complete one screening visit and four test visits. During each test visit, participants will consume one of four meals that differ by food processing level and palatability: high-palatability ultra-processed food, low-palatability ultra-processed food, high-palatability non-ultra-processed food, or low-palatability non-ultra-processed food. The main questions this study aims to answer are whether food processing and palatability affect appetite sensations and gastrointestinal transit time. Participants will rate appetite sensations during each test visit and provide breath samples to measure gastrointestinal transit time.

Key Dates

Start date
Sep 24, 2024
Status verified
May 2026
Primary completion
Apr 30, 2026
Completion
Apr 30, 2026

Study Design

Enrollment
40 participants (actual)
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
BASIC_SCIENCE

Arms

  • Experimental: Palatable Ultra-Processed Food
    Participants will consume a palatable ultra-processed test meal during one study visit. The meal will be used to assess appetite sensations, palatability ratings, and gastrointestinal transit time.
  • Experimental: Unpalatable Ultra-Processed Food
    Participants will consume an unpalatable ultra-processed test meal during one study visit. Palatability will be reduced by adding bitter melon powder. The meal will be used to assess appetite sensations, palatability ratings, and gastrointestinal transit time.
  • Experimental: Palatable Non-Ultra-Processed Food
    Participants will consume a palatable non-ultra-processed test meal during one study visit. The meal will be used to assess appetite sensations, palatability ratings, and gastrointestinal transit time.
  • Experimental: Unpalatable Non-Ultra-Processed Food
    Participants will consume a unpalatable non-ultra-processed test meal during one study visit. Palatability will be reduced by adding bitter melon powder. The meal will be used to assess appetite sensations, palatability ratings, and gastrointestinal transit time.

Primary Outcome Measure

Orocecal Transit Time [ Time Frame: During each test visit, up to 4.5 hours after meal consumption ]

Locations (1)

FacilityCityStateZIPSite coordinators
Purdue UniversityWest LafayetteIndiana47907-

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