NCT01875627

Satiety Study of a Carbohydrate Meal to a Highly Viscous Gel Meal

Comparing the Satiety Scores of a Carbohydrate Meal to a Meal of Equal Volume in Which Half of the Volume is Replaced With a Highly Viscous Gel.

• Status: Completed
• Phase: Phase 1
• Study type: Interventional
• Enrollment: 15 (actual)
• Sponsor: Unity Health Toronto · Academic / Other
• Sex: All
• Age: 18 Years – 65 Years
• Healthy volunteers: Accepted

Summary

To evaluate the effects of Konjac on satiety and subsequent food intake in healthy individuals.

Conditions

• Obesity

Interventions

Type	Name	Description
DIETARY_SUPPLEMENT	Konjac noodles	Replacement of carbohydrate noodles with non-caloric Konjac noodles (viscous gel meal)
DIETARY_SUPPLEMENT	Carbohydrate and Konjac Noodles
DIETARY_SUPPLEMENT	Carbohydrate noodles

Timeline

• Start date: 2010-11-01
• Primary completion: 2012-01-01
• Completion: 2012-01-01
• First posted: 2013-06-12
• Last updated: 2013-06-12

Locations

1 site across 1 country: Canada