Do the sensory characteristics of high protein drinks increase their satiating efficiency?

ISRCTN ISRCTN36258511
DOI https://doi.org/10.1186/ISRCTN36258511
Secondary identifying numbers MYDRINC2010.1
Submission date
13/05/2011
Registration date
18/05/2011
Last edited
27/06/2012
Recruitment status
No longer recruiting
Overall study status
Completed
Condition category
Nutritional, Metabolic, Endocrine
Prospectively registered
Protocol
Statistical analysis plan
Results
Individual participant data

Plain English summary of protocol

Background and study aims?
Worldwide, more and more people are putting on weight, and there is an urgent need to try and understand what leads to over-consumption so we can help provide better health advice and promote the development of new products that can help people control their weight. One intriguing finding is that when people drink a drink which has a high energy content, they don’t feel full and eat less afterwards. In contrast, if they have the same energy as a bowl of soup, they are able to adjust the amount they eat later quite accurately. The aim of this study is to try and find out why this is.

Who can participate?
As this study is not aiming to help specific patient groups, potential participants are normal members of the public who are healthy. As the study does require people to eat foods and drinks, you should not take part if you are diabetic, are taking prescription medications, smoke more than 5 cigarettes a day or have a diagnosed eating problem.

What does the study involve?
If you took part, you would come to our test centre on 7 different days. Day 1 would be a screening and familiarization day, and the subsequent 6 days would be the test sessions. On each of these days you would be required to eat nothing and to drink only water from 11pm on the previous night, and would first come for a simple breakfast between 8am and 10am. You would then come back 3 hours later and would be asked to consume a test drink (in the form of a fruit-juice/yoghurt drink) and then 30 minutes later would be served a lunch of pasta followed by ice-cream.

What are the possible benefits and risks of participating?
As the study involves eating foods and drinks made from regular ingredients, the only risks are to people who suffer from diabetes to who have an allergy to any of the ingredients. We will screen all volunteers and if you have diabetes or food allergies you would not be allowed to participate.

Where is the study run from?
University of Sussex.

When does the study taking place?
The study took place between March 2010 and August 2010.

Who is funding the project?
The project is funded by the UK Biotechnology and Biological Sciences Research Council (BBSRC).

Who is the main contact?
Professor Martin Yeomans
martin@sussex.ac.uk

Contact information

Prof Martin Yeomans
Scientific

School of Psychology
Pevensey Building
University of Sussex
Falmer
Brighton
BN1 9QH
United Kingdom

Phone +44 (0) 127 367 8617
Email martin@sussex.ac.uk

Study information

Study designObservational non randomised.
Primary study designObservational
Secondary study designOther
Study setting(s)Other
Study typeQuality of life
Participant information sheet Not available in web format, please use the contact details below to request a patient information sheet
Scientific title
Study acronymSATED
Study objectivesDisguised energy consumed in a novel drink will be more efficient in generating satiety when the drink has sensory characteristics that generate satiety relevant expectations. [Satiety Augmentation Through Expectation Delivery (SATED)]
Ethics approval(s)University of Sussex Research Governance Committee on 22 January 2010 Ref: MY0110appro
Health condition(s) or problem(s) studiedTreatment of obesity and improved general nutrition.
Intervention1. The six interventions are novel drinks formulated especially for the study, (low calorie, 78kcal, high calorie 279kcal)
2. All low energy (LE) drinks comprised of a combination of low-fat fromage frais and fruit juice with added flavourings and colours (78kcal)
3. The additional 201kcal in the high energy (HE) versions was achieved by adding maltodextrin (Cargill: 35g) and whey protein isolate (Myprotein, UK: 25g)
4. These drinks constituted the two low sensory versions
5. Sensory quality was adjusted by addition of a non-nutritive thickening agent (tara gum) and satiety-relevant flavours (vanilla and caramel) at two levels to generate medium and high sensory versions of both LE and HE drinks
Intervention typeOther
Primary outcome measure1. Intake (kcal) at a test lunch consumed 30 minutes after consumption of each test drink
2. The rated experience of appetite before, during and after consumption of each test drink and test meal measured using Visual Analogue Scales
3. Measures will be for hunger and fullness
Secondary outcome measures1. Evaluations using Visual Analogue Scales of the perceived sensory characteristics of each drink (pleasant, filling, sweet, creamy)
2. Specific awareness of drink energy content obtained through a structured debriefing after the final test session
Overall study start date10/02/2010
Completion date25/06/2010

Eligibility

Participant type(s)Patient
Age groupAdult
Lower age limit18 Years
Upper age limit55 Years
SexBoth
Target number of participants36 volunteers, 18 men and 18 women
Key inclusion criteria1. Healthy adults aged 18-55
2. BMI in the range 18-29.9
Key exclusion criteria1. Diagnosed diabetes
2. Current prescription medication other than oral contraceptives
3. Current or previous diagnosis of any eating disorder
4. Smoking more than 5 cigarettes per day
5. Restrained eating, defined as a score of 8 or more on the Three Factor Eating Questionnaire restraint scale (Stunkard and Messick, 1985)
6. Allergy or aversion to any of the following:
Date of first enrolment10/02/2010
Date of final enrolment25/06/2010

Locations

Countries of recruitment

  • England
  • United Kingdom

Study participating centre

School of Psychology
Brighton
BN1 9QH
United Kingdom

Sponsor information

University of Sussex (UK)
University/education

Sussex House
Brighton
Brighton
BN1 9RH
England
United Kingdom

Email c.m.mcleod@sussex.ac.uk
ROR logo "ROR" https://ror.org/00ayhx656

Funders

Funder type

Research council

UK Biotechnology and Biological Sciences Research Council (BBSRC) Diet and Health Research Industry Club (DRINC) grant number BB/H004645/1

No information available

Results and Publications

Intention to publish date
Individual participant data (IPD) Intention to shareNo
IPD sharing plan summaryNot provided at time of registration
Publication and dissemination planNot provided at time of registration
IPD sharing plan

Study outputs

Output type Details Date created Date added Peer reviewed? Patient-facing?
Results article results 01/12/2011 Yes No