Impact of Crisp Hardness and Thickness on Eating Behaviour
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: Snack food.
- Who it may be relevant to
- Registry conditions: Sensory. Basic parameters: 18 years — 50 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 Kingdom
- 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
To analyse texturally altered crisp products that exhibit variations in hardness and thickness. The aim is to generate knowledge on how these properties influence eating behaviour (number of chews, rate of consumption, etc.), sensory and liking ratings in a fixed-portion laboratory setting. To assess whether reducing rate of consumption will maintain consumer acceptability,
Interventions
- Other Snack food
Potato crisps, all with identical salted seasoning
Primary outcome measures
- Eating rate [Time frame: Day 1, during consumption of each fixed-portion product sample, from product entering the mouth to full consumption/swallow; approximately 1 minute per sample]
Secondary outcome measures (4)
- Participant responses to texture [Time frame: Day 1, immediately after consumption of each fixed-portion product sample; approximately 1 minute per sample]
- Appetite: Hunger [Time frame: Day 1: Baseline (minute 0), before product consumption, and after completion of all product samples, approximately 15 minutes later]
- Appetite: Fullness [Time frame: Day 1: Baseline (minute 0), before product consumption, and after completion of all product samples, approximately 15 minutes later]
- Appetite: Desire to eat [Time frame: Day 1: Baseline (minute 0), before product consumption, and after completion of all product samples, approximately 15 minutes later]
Eligibility criteria
Inclusion criteria
- 18 to 50 years of age
- Regular crisp consumer (e.g. at least two to three times a month or more)
- Provide informed consent
Exclusion criteria
- Those who are on a restricted diet due to weight loss or maintenance purposes
- Have abnormal eating speeds (tested via the carrot test)
- Smoke or vape
- Being pregnant or breastfeeding
- Very high exercise loads that may influence appetite
- Allergy or intolerance to any of the product ingredients
Criteria are shown verbatim from the registry (in English). Final eligibility is always assessed by the study center.
Healthy volunteers: Yes
Study design
- Allocation
- Randomized
- Model
- Crossover
- Masking
- Quadruple blind
- Primary purpose
- Basic science
Study locations
United Kingdom · 1 center
- Nottingham Trent University — Clifton
Identifiers
NCT: NCT07592949 · PEP-2603