NCT04589221View on ClinicalTrials.gov

Sensory and Oral Processing Characteristics of Commonly Consumed Foods

CompletedOBSERVATIONAL
Enrollment

78

Participants

Timeline

Start Date

November 2, 2020

Primary Completion Date

August 30, 2021

Study Completion Date

August 30, 2021

Conditions
Adults
Interventions
BEHAVIORAL

Ad libitum energy intake

Investigate ad libitum energy intake according to degree of food processing and eating behaviour

Trial Locations (1)

117599

Singapore Institute of Food and Biotechnology Innovation (SIFBI)/Clinical Nutrition Research Centre, Singapore

All Listed Sponsors
lead

Singapore Institute of Food and Biotechnology Innovation

OTHER_GOV

NCT04589221 - Sensory and Oral Processing Characteristics of Commonly Consumed Foods | Biotech Hunter | Biotech Hunter