NCT01731197

Satiating Effects of Isolated Soy Proteins

Comparison of the Satiating Effects of Differentially Processed Isolated Soy Proteins

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 40 (actual)
• Sponsor: DuPont Nutrition and Health · Industry
• Sex: All
• Age: 18 Years – 65 Years
• Healthy volunteers: Accepted

Summary

Proteins are known to be more satiating than the other macronutrients; however, the type and amount of protein needed to induce a significant effect on satiety (fullness between meals) is sometimes difficult to determine. In this study, 2 differentially processed isolated soy proteins will be tested for satiety using subjective visual analogue scales. The amount of food consumed following intake of the isolated soy proteins will be measured 3 hours after consuming the proteins. The hypothesis is that differentially processed isolated soy proteins will show unique satiety responses.

Conditions

• Weight Management

Interventions

Type	Name	Description
DIETARY_SUPPLEMENT	Dry-Blended Beverage

Timeline

• Start date: 2012-11-01
• Primary completion: 2013-06-01
• Completion: 2013-11-01
• First posted: 2012-11-21
• Last updated: 2019-10-07

Locations

1 site across 1 country: Canada