The Breakfast Study: How Different Aspects of Food Affect Eating
Purpose
The purpose of this research study is to test how different aspects of food including food processing affect eating behaviors.
Condition
- Healthy Individuals
Eligibility
- Eligible Ages
- Between 18 Years and 50 Years
- Eligible Sex
- All
- Accepts Healthy Volunteers
- Yes
Inclusion Criteria
- do not have restrictive eating practices - regularly consume breakfast - able to understand and sign the consent form - have own transportation to the research center - not allergic to study foods or unwilling to eat them - willing to comply with study demands - able to read and understand English - available to attend two in-person visits on a weekday and/or Saturday morning from 7:15 a.m. to 12:15 p.m.
Exclusion Criteria
- taking statins, medication to lower blood pressure, anti-inflammatory, anti-diabetes, or weight-loss medications - pregnant, lactating, or planning to become pregnant - diagnosed with an eating disorder, hypothyroidism, or cancer - allergy to study foods or express unwillingness to consume them - have gained or lost more than 10 pounds in the last 3 months - regular participants in vigorous endurance or resistance exercise (e.g., marathons, endurance bike races, triathlons, CrossFit, powerlifting)
Study Design
- Phase
- N/A
- Study Type
- Interventional
- Allocation
- Randomized
- Intervention Model
- Crossover Assignment
- Primary Purpose
- Other
- Masking
- Double (Participant, Investigator)
Arm Groups
| Arm | Description | Assigned Intervention |
|---|---|---|
|
Experimental UPF breakfast then MPF breakfast |
Participants will consume the UPF breakfast during the first study visit and the MPF breakfast during the second study visit |
|
|
Experimental MPF breakfast then UPF breakfast |
Participants will consume the MPF breakfast during the first study visit and the UPF breakfast during the second study visit |
|
Recruiting Locations
USDA ARS Grand Forks Human Nutrition Research Center
Grand Forks, North Dakota 58203
Grand Forks, North Dakota 58203
More Details
- Status
- Recruiting
- Sponsor
- USDA Grand Forks Human Nutrition Research Center
Detailed Description
The purpose of this project is to begin to address the current gap in research on ultra-processed foods (UPFs) and satiety with an acute feeding study that compares nutrient-dense meals containing mostly UPFs or "minimally processed" foods (MPFs) (mostly meaning ≥80% kcal) with similar food types and texture and macronutrient content to assess potential impacts on satiety, eating rate, food palatability, acceptance, and oral processing behaviors.