The Influence of Water Intake on Food Intake at Meals Varying in Moisture
For patients and families
In plain language
An automatic summary of structured registry data. It is an orientation aid, not a substitute for the official protocol or a physician assessment.
- What is being studied
- The protocol lists: No water, Water, Low Moisture, High moisture.
- Who it may be relevant to
- Registry conditions: Eating Behaviors. Basic parameters: 20 years — 60 years · All.
- What needs checking
- Age, condition and sex are only basic indicators. Prior treatment, laboratory values and other mandatory requirements appear in the eligibility criteria below.
- Where it takes place
- United States
- Next step
- Save the trial, show it to the treating physician, and confirm current recruitment with the study center. Costs, documents and travel →
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Overview
The primary purpose of this study is to investigate the influence of including water as a beverage at a meal on food intake, and if the influence of water consumption on food consumption is moderated by switching behavior. Additionally, other individual characteristics will be examined for their influence on the effects of simultaneous variety and portion size on meal intake.
Interventions
- Other No water
No water will be served with the meal - Other Water
Water will be served with the meal - Other Low Moisture
A low moisture food will be served - Other High moisture
A high moisture food will be served
Primary outcome measures
- Change in food intake [Time frame: Weeks 1, 2, 3, 4]
- Change in energy intake [Time frame: Weeks 1, 2, 3, 4]
Secondary outcome measures (12)
- Change in water intake [Time frame: Weeks 1, 2, 3, 4]
- Change in meal duration [Time frame: Weeks 1, 2, 3, 4]
- Change in eating rate [Time frame: Weeks 1, 2, 3, 4]
- Change in bite count [Time frame: Weeks 1, 2, 3, 4]
- Change in sip count [Time frame: Weeks 1, 2, 3, 4]
- Change in switching between bites and sips [Time frame: Weeks 1, 2, 3, 4]
- Change in rating of pleasantness of the taste of food samples [Time frame: From before the test meal to after the test meal in weeks 1, 2, 3, 4]
- Change in rating of desire to eat food samples [Time frame: From before the test meal to after the test meal in weeks 1, 2, 3, 4]
- Change in rating of hunger [Time frame: From before the test meal to after the test meal in weeks 1, 2, 3, 4]
- Change in rating of thirst [Time frame: From before the test meal to after the test meal in weeks 1, 2, 3, 4]
- Change in rating of nausea [Time frame: From before the test meal to after the test meal in weeks 1, 2, 3, 4]
- Change in rating of fullness [Time frame: From before the test meal to after the test meal in weeks 1, 2, 3, 4]
Eligibility criteria
Inclusion criteria
- 20 - 60 years old
- Regularly consume 3 meals per day
- Like, are willing to eat, and do not have restrictions or allergies to the study foods
- Are willing to refrain from drinking alcohol the day before study visits
- Are willing to consume a consistent breakfast the day of study visits
- Have a BMI between 20-29.9 kg/m2
Exclusion criteria
- Experienced a weight change >5 kg in the past month
- Are a smoker
- Are an athlete in training
- Take medications or have a health condition known to affect taste, smell, thirst, or appetite
- Are pregnant or breastfeeding
- Have ever been diagnosed with an eating disorder or depression
- Specialize in the fields of psychology or nutritional sciences
Criteria are shown verbatim from the registry (in English). Final eligibility is always assessed by the study center.
Healthy volunteers: No
Study design
- Allocation
- Randomized
- Model
- Crossover
- Masking
- Single blind
- Primary purpose
- Basic science
Study locations
United States · 1 center
- Cornell University — Ithaca
Identifiers
NCT: NCT07439198 · IRB0150494