NCT07525050

The Breakfast Study: How Different Aspects of Food Affect Eating

Impact of a Healthy Meal Containing Mostly Ultra-processed Foods Compared to a Healthy Meal With Less-processed Foods on Satiety and Eating Behaviors

• Status: Not Yet Recruiting
• Phase: N/A
• Study type: Interventional
• Enrollment: 40 (estimated)
• Sponsor: USDA Grand Forks Human Nutrition Research Center · Federal
• Sex: All
• Age: 18 Years – 50 Years
• Healthy volunteers: Accepted

Summary

The purpose of this research study is to test how different aspects of food including food processing affect eating behaviors.

Detailed description

The purpose of this project is to begin to address the current gap in research on ultra-processed foods (UPFs) and satiety with an acute feeding study that compares nutrient-dense meals containing mostly UPFs or "minimally processed" foods (MPFs) (mostly meaning ≥80% kcal) with similar food types and texture and macronutrient content to assess potential impacts on satiety, eating rate, food palatability, acceptance, and oral processing behaviors.

Conditions

• Healthy Individuals

Interventions

Type	Name	Description
OTHER	UPF breakfast/MPF breakfast	Participants will be provided with the UPF breakfast during the first study visit and the MPF breakfast during the second study visit
OTHER	MPF breakfast/UPF breakfast	Participants will be provided with the MPF breakfast during the first study visit and the UPF breakfast during the second study visit

Timeline

• Start date: 2026-05-01
• Primary completion: 2027-12-01
• Completion: 2027-12-01
• First posted: 2026-04-13
• Last updated: 2026-04-13

Locations

1 site across 1 country: United States