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The Effect of Orally Applied Encapsulated Lipids in Yoghurt on Satiety and Food Intake: a Randomized Single-blind Placebo-controlled Study With Cross-over Design (NCT03025997)

Wageningen University and Research Centre
This study evaluates the ability of encapsulation of orally applied lipids in a yoghurt snack to modify ad libitum food intake and satiety, without GI symptoms. Every subject receives two treatments (active, and placebo) on two different days, following a randomized cross-over design.
  • : Active yoghurt
    Active yoghurt (containing encapsulated lipid) will be ingested after a standardized breakfast, and subsequently satiety and food intake will be measured.
    • : Placebo yoghurt
      Placebo yoghurt (containing non-encapsulated lipid) will be ingested after a standardized breakfast, and subsequently satiety and food intake will be measured.
      Ages eligible for Study
      18 Years to 65 Years
      Genders eligible for Study
      All
      Accepts Healthy Volunteers
      Accepts Healthy Volunteers
      Inclusion Criteria:
      • BMI between 25-30 kg/m2
      • Voluntary participation
      Exclusion Criteria:
      • Milk (-protein or lactose)- allergy/intolerance
      • History of serious GI complaints/surgeries
      • Pregnancy, lactation
      • Excessive alcohol consumption (>20 per week)
      • Abnormal eating behaviour
      • Intention to stop smoking
      • Reported unexplained weight loss or gain in the month prior to screening
      • Self-admitted HIV-positive state

      1 locations

      Netherlands (1)
      • Maastricht University
        Not specified
        Maastricht, Netherlands
      Status:
      completed
      Type:
      Interventional
      Phase:
      -
      Start:
      23 January, 2017
      Updated:
      10 April, 2017
      Participants:
      33
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