NCT04240795View on ClinicalTrials.gov

Effect of Lubricity of Food Gels on Satiation and Satiety

NACompletedINTERVENTIONAL
Enrollment

17

Participants

Timeline

Start Date

November 1, 2019

Primary Completion Date

March 30, 2020

Study Completion Date

July 31, 2020

Conditions
Appetitive Behavior
Interventions
DIETARY_SUPPLEMENT

Low lubricity (LL) hydrogels containing fibre-based beads

The preload is made from kappa-carrageenan and alginate beads of 450 μm size. It contains no additional macronutrient but has food-grade watermelon flavor, color, and non-nutritive sweetener.

Trial Locations (1)

LS2 9JT

University of Leeds, Leeds

All Listed Sponsors
lead

University of Leeds

OTHER

NCT04240795 - Effect of Lubricity of Food Gels on Satiation and Satiety | Biotech Hunter | Biotech Hunter