AdultsEATNCT05071170
Satiety Responses and Oral Processing Characteristics of Commonly Consumed Meals
An observational study of Adults, run by Singapore Institute of Food and Biotechnology Innovation at 1 site in Singapore.
Trial summary
Rationale: Oral processing behaviours (i.e. eating rate, bite size, chews per bite, oral exposure time etc.) play a major role in food ingestion and digestion, and potentially influence satiation and satiety responses . Read more about this study
- Who is it for?
- Ages 21 to 50 years, men only
- Conditions the study is for
- Adults
- What is being tested?
- Ad libitum energy intake
- Type of treatment
- Lifestyle or therapy programme
- How many people
- 48 participants
- Where
- 1 siteSingapore
- Study dates
- 5 May 2021to 28 Feb 2023
- Phase
- Observational
- Are there results?
- None posted in the registry
Key requirements
Who can take part, as listed by the sponsor. Only the study team can confirm whether you are eligible, so take this list to your doctor.
- Ages 21 to 50 years
- Men only
- Adult
Study population: Study population will be recruited from the National University of Singapore via advertisements posted in public notice boards at the campus, local food shops and cafes, and approved websites.Potential study participants will also be recruited from existing database of previous study participants who have provided permission to be contacted for participants in future research projects. Word of mouth and email will also be used to recruit potential participants.
Who may be able to join
- Healthy male
- Aged between 21 and 50-year-old
- Are of normal weight (BMI 18-25kg/m2)
- Stable weight for the previous 12 months (<5kg weight fluctuation in the previous year)
- Healthy dentition and ability to bite, chew and swallow normally
- No history of pain or discomfort in jaw movements or excessive teeth clenching or grinding
- No caries or periodontal disease
Who cannot join
- Are a smoker
- Have any dislikes, intolerances or allergies to foods or common food ingredients e.g. nuts, soya, wheat, gluten, cereal, fruits, biscuits, dairy products, rice, vegetable, meat, seafood, sugar and sweetener, gelatin, natural food colourings or flavourings (e.g. MSG), etc.
- Have any specific dietary requirements and/ or restrictions (e.g. Vegan/ vegetarian, religious beliefs, lactose intolerance, calorie restricted diet etc.)
- Have sinus problems that affect your taste and smell
- Have known glucose-6-phosphate dehydrogenase (G6PD) deficiency
- Are taking insulin or medication known to affect your appetite or metabolism
Show all 11Show fewer
- Have major chronic diseases such as heart disease, cancer or diabetes mellitus
- Have active Tuberculosis (TB) or currently receiving treatment for TB
- Have any known Chronic Infection or known to suffer from or have previously suffered from or is a carrier of Hepatitis B Virus (HBV), Hepatitis C Virus (HCV), Human Immunodeficiency Virus (HIV)
- Are a member of the research team or their immediate family members. Immediate family member is defined as a spouse, parent, child, or sibling, whether biological or legally adopted
- Are enrolled in a concurrent research study judged not to be scientifically or medically compatible with the study of the CNRC
Trial locations and contacts
1 site in 1 country.
Singapore1 site
Singapore Institute of Food and Biotechnology Innovation (SIFBI)/Clinical Nutrition Research Centre
Singapore, 117599
About this study
Rationale: Oral processing behaviours (i.e. eating rate, bite size, chews per bite, oral exposure time etc.) play a major role in food ingestion and digestion, and potentially influence satiation and satiety responses . Experimental studies showed that a prolonged mastication or a slower eating rate is associated with decreased food intake , and increased satiety response per kcal consumed. Therefore, one possible approach to control the intake and appetite is to encourage eating behaviour that slow the rate of food intake and enhance the onset of satiety. Texture led changes to oral processing behaviours could offer an exciting opportunity to adapt an individual's response to structure properties of the food being consumed in a way that maintains the associated eating experience and satiety from food intake.
However, no studies to date have investigated how differences in food processing influences food texture characteristics and oral processing behaviours, and subsequently impact on individuals' satiety responses and their subsequent food intake. The proposed study will examine the role of oral processing behaviours and/ or food processing (i.e. minimally processed, processed and ultra-processed) on satiety responses and the subsequent food intake
Read more
Objectives: The objectives of the study are to characterise the differences in oral processing behaviours (i.e. eating rate, bite size, chew per bite, oral exposure time etc.) and satiety responses of meals that differ in their degree of processing, and to further investigate how texture-based differences in oral processing behaviours modified by degree of food processing influence the satiety responses (fullness over the time) and subsequent food intake.
Study design: A total of 1 screening session (Session 1) and 4 test sessions (Sessions 2 to 5) and 2x2 randomised crossover design where participants receive 4 treatments (i.e. 4 test meals) over 4 test sessions
Study population: Healthy males ( n=50), aged 21-50 years with BMI between 18-25 kg/m2
Intervention: Session 1 involves tasting of up to 16 food items and computer task to rate and evaluate their perception and health behaviour. Sessions 2 to 5 involve evaluation of sensory characteristics, video recording of participants eating, and wrist-worn accelerometer to track wrist movement while consuming the 4 test meals.
Read the detailed description
Objectives:
The objectives of the study are to characterise the differences in oral processing behaviours (i.e. eating rate, bite size, chew per bite, oral exposure time etc.) and satiety responses of meals that differ in their degree of processing, and to further investigate how texture-based differences in oral processing behaviours modified by degree of food processing (i.e. un-, minimally-processed, processed and ultra-processed foods) influence the satiety responses (fullness over the time) and subsequent food intake.
Study Design:
The current study will require participants to attend a total of 5 study sessions involving 1 screening session (session 1) and 4 test sessions (sessions 2 to 5). Each session will last for approximately one to 1.5 hours (Screening), or 1.5 to 3 hours each (4 test sessions), respectively. maximum of 50 participants will be recruited for this study.
The perceived sensory, oral processing behaviours, and satiety responses across different meals (e.g. rice with meat and vegetable, meat with potato and salad, etc.) will be assessed using video recording, sensory and appetite assessment on 100mm Visual Analogue Scale (VAS), respectively. The subsequent food intake at the ad libitum snack for different meals will also be measured using a Sartorius balance. The dietary behaviour, perception and portion selection of foods varying in level of processing and nutrient sources will also be evaluated using a Health Behaviour Questionnaire and a simple computerised task.
Test Foods:
All food that are consumed are commercially available, safe for human consumption and prepared in line with safe hygienic food preparation (e.g. Meals: rice with meat and vegetable, meat with potato and salad etc.; Sweet and savoury snacks: biscuits, chips etc.)
Screening (Session 1, 1-1.5 hour):
All potential participants will be asked to give informed consent before taking part in any of the research activities. Participants are to complete a screening questionnaire and basic anthropometric measurements such as height, weight, skinfold measurements and percentage body fat using a Bioelectrical Impedance Analyser (Tanita) will be taken.
Successfully screened participants will proceed to complete a Food Preference Questionnaire, Health Behaviour Questionnaire and taste no more than 16 samples to rate and evaluate their perception and health behaviour for the foods varying in degree of processing and nutrient sources at the remaining of the screening session.
Test sessions (Sessions 2 to 5, 1.5 to 3 hours each):
Participants will attend 1 session per week for four consecutive weeks to evaluate up to 4 fixed portion test meals across for lunch-time sessions, i.e. 1 fixed portion test meal per session. On each test day, participants will also be asked to consume 1 ad libitum snack after 2 hours of consuming the fixed portion test meal.
Participant will be required to fast from 11.00 pm the evening before and refrain from engaging in vigorous physical activities.
On each test day, participants will be asked to arrive at CNRC between 8.00-9.00am and complete a set of appetite ratings (pre-breakfast rating). Following the pre-breakfast rating, participants will receive a standardised, fixed portion breakfast to take away with them and consume at fixed interval during the morning (before the lunch). The purpose is to equilibrate their appetite need state ahead of the fixed portion test meal at lunch session. Participants will consume the breakfast within 15 minutes, after which complete a second set of appetite ratings (post-breakfast ratings). Participants will refrain from consuming anything except water and continue to complete the appetite rating at 15 or 30 minutes' intervals before coming to CNRC for their lunch (between 12.00-1.00pm), prompted by reminder set on their mobile device.
The lunch session will be scheduled from midday onwards (between 12.00-1.00pm) and will begin with a set of appetite rating (pre-lunch rating). Participants will be served a fixed portion test meal along with a glass of water. Participants will then be asked to consume the fixed portion test meal within 20 minutes. Participants' eating behaviour at lunch will be webcam recorded in order to record and behaviourally code their oral processing behaviour (i.e. eating rate, bite number, bite size etc). In addition, Participants will be asked to wear a wrist worn accelerometer (M5StickC ESP32-PICO Mini loT Development Kit, China) on the hand they eat with to track the wrist movement while eating. After completed eating, participants will be required to rate its sensory characteristics, such as liking, familiarity, overall flavour intensity, firmness, crunchiness, chewiness, saltiness and sweetness etc on a 100mm Visual Analogue Scale (VAS) using a computer. Participants will be required to complete post-lunch appetite ratings at 15 or 30 minutes' intervals for 120 minutes (post-lunch ratings).
After approximately two hours, participants will return to CNRC for an ad-libitum afternoon snack, and rate their appetite before consuming the ad-libitum snack. Participants will be instructed to consume in their normal way and to eat until comfortably full. Participants will leave CNRC after the snack session and asked to complete a food diary to record his food intake for the rest of the day.
The sensory, oral processing characteristics, and satiety responses for 4 different fixed portion test meals will be assessed. The subsequent food intake at ad libitum snack for different meals will also be measured.
- Conditions
- Adults
- Being tested
- Ad libitum energy intake
- Keywords
- Eating behaviour, Eating rate, Texture, Satiety, Sensory
- Medical subject headings
- Feeding Behavior
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
Ad libitum energy intakeBehavioural
Investigate post meal satiety and subsequent post meal energy intake according to degree of food processing and eating behaviour
| Study group | Role | What they receive |
|---|---|---|
| Degree of food processing and food texture | Processed vs unprocessed foods based on NOVA classification
Soft and hard foods manipulated by cooking method Receives: Behavioral: Ad libitum energy intake |
What is being measured
The primary outcome is the main question the study is designed to answer.
Oral processing behaviour
Participants will be video-recorded during the lunch sessions to measure oral processing behaviour (e.g., derived from number of bites, chews, swallows and eating duration) of the test fixed portion test meals using an annotation software.
Measured: During test session 2, Up to 20 minutes
Oral processing behaviour
Participants will be video-recorded during the lunch sessions to measure oral processing behaviour (e.g., derived from number of bites, chews, swallows and eating duration) of the test fixed portion test meals using an annotation software.
Measured: During test session 3, Up to 20 minutes
Oral processing behaviour
Participants will be video-recorded during the lunch sessions to measure oral processing behaviour (e.g., derived from number of bites, chews, swallows and eating duration) of the test fixed portion test meals using an annotation software.
Measured: During test session 4, Up to 20 minutes
Oral processing behaviour
Participants will be video-recorded during the lunch sessions to measure oral processing behaviour (e.g., derived from number of bites, chews, swallows and eating duration) of the test fixed portion test meals using an annotation software.
Measured: During test session 5, Up to 20 minutes
Change in Post breakfast satiety responses
Participants will be asked rate their appetite sensations using a visual analogue scale (VAS) pre- and post meals. VAS is anchored at 'Not at all' (0) to 'Extremely' (100), where a higher score will indicate greater intensity.
Measured: During test session 2, at 15 or 30 minutes' intervals, up to 4 hours each
Change in Post breakfast satiety responses
Participants will be asked rate their appetite sensations using a visual analogue scale (VAS) pre- and post meals. VAS is anchored at 'Not at all' (0) to 'Extremely' (100), where a higher score will indicate greater intensity.
Measured: During test session 3, at 15 or 30 minutes' intervals, up to 4 hours each
Change in Post breakfast satiety responses
Participants will be asked rate their appetite sensations using a visual analogue scale (VAS) pre- and post meals. VAS is anchored at 'Not at all' (0) to 'Extremely' (100), where a higher score will indicate greater intensity.
Measured: During test session 4, at 15 or 30 minutes' intervals, up to 4 hours each
Change in Post breakfast satiety responses
Participants will be asked rate their appetite sensations using a visual analogue scale (VAS) pre- and post meals. VAS is anchored at 'Not at all' (0) to 'Extremely' (100), where a higher score will indicate greater intensity.
Measured: During test session 5, at 15 or 30 minutes' intervals, up to 4 hours each
Change in Post lunch satiety responses
Participants will be asked rate their appetite sensations using a visual analogue scale (VAS) pre- and post meals. VAS is anchored at 'Not at all' (0) to 'Extremely' (100), where a higher score will indicate greater intensity.
Measured: During test session 2, 15 or 30 minutes' intervals, up to 2 hours each
Change in Post lunch satiety responses
Participants will be asked rate their appetite sensations using a visual analogue scale (VAS) pre- and post meals. VAS is anchored at 'Not at all' (0) to 'Extremely' (100), where a higher score will indicate greater intensity.
Measured: During test session 3, 15 or 30 minutes' intervals, up to 2 hours each
Change in Post lunch satiety responses
Participants will be asked rate their appetite sensations using a visual analogue scale (VAS) pre- and post meals. VAS is anchored at 'Not at all' (0) to 'Extremely' (100), where a higher score will indicate greater intensity.
Measured: During test session 4, 15 or 30 minutes' intervals, up to 2 hours each
Change in Post lunch satiety responses Session 5
Participants will be asked rate their appetite sensations using a visual analogue scale (VAS) pre- and post meals. VAS is anchored at 'Not at all' (0) to 'Extremely' (100), where a higher score will indicate greater intensity.
Measured: During test session 5, 15 or 30 minutes' intervals, up to 2 hours each
Subsequent food intake post test meal
Participants will be asked to bring a food dairy home to record their food and beverage intake for the rest of the test day. This is to assess participants' calorie intake for the remaining day on the test session.
Measured: During test session 2, up to 0000hrs
Subsequent food intake post test meal
Participants will be asked to bring a food dairy home to record their food and beverage intake for the rest of the test day. This is to assess participants' calorie intake for the remaining day on the test session.
Measured: During test session 3, up to 0000hrs
Subsequent food intake post test meal
Participants will be asked to bring a food dairy home to record their food and beverage intake for the rest of the test day. This is to assess participants' calorie intake for the remaining day on the test session.
Measured: During test session 4, up to 0000hrs
Subsequent food intake post test meal
Participants will be asked to bring a food dairy home to record their food and beverage intake for the rest of the test day. This is to assess participants' calorie intake for the remaining day on the test session.
Measured: During test session 5, up to 0000hrs
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted8 Oct 2021
- Study start5 May 2021
- Primary completion28 Feb 2023
- Study completion28 Feb 2023
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Publications (1)Papers the sponsor has linked to this study.
- Other trials for AdultsStudies of the same condition, open and under way.
- What the trial phases meanHow a treatment moves from first tests in people to approval.
More details
For doctors and researchers: how the study is designed, who runs it, and its registry IDs.
Study design
- Study type
- Observational
- Observational model
- Cohort
- Time perspective
- Cross-sectional
- Enrolment
- 48 participants (actual)
Sponsor and investigators
- Lead sponsor
- Singapore Institute of Food and Biotechnology Innovation
- Sponsor type
- Other government
- Responsible party
- Sponsor
- Investigators
- Pey Sze Teo, PhD, Principal investigator, Singapore Institute Of Food and Biotechnology Innovation (SIFBI), A*STAR
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT05071170
- Sponsor's protocol ID
- 2021-036
- Acronym
- EAT
- Status last verified
- Aug 2023
- First submitted
- 7 Sep 2021
- Last updated
- 31 Aug 2023
- Results posted
- No
- Data monitoring committee
- No
- FDA-regulated drug
- No
- FDA-regulated device
- No
Publications
Teo PS, Lim AJ, Goh AT, Janani R, McCrickerd K, Forde CG. Impact of food texture and degree of food processing on post-meal satiety and later snack intake. Appetite. 2026 Oct 1;225:108604. doi: 10.1016/j.appet.2026.108604. Epub 2026 May 22.
PubMed 42176807
Study at a glance
From the registry record, last updated by the sponsor on 31 Aug 2023. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- Satiety Responses and Oral Processing Characteristics of Commonly Consumed Meals
- ClinicalTrials.gov ID
- NCT05071170
- Acronym / sponsor ID
- EAT / 2021-036
- Conditions
- Adults
- Keywords
- Eating behaviour, Eating rate, Texture, Satiety, Sensory
- Study type
- Observational
- Recruitment status
- Completed
- Enrolment
- 48 participants (actual)
- Lead sponsor
- Singapore Institute of Food and Biotechnology InnovationOther government
- Study start
- 5 May 2021 (actual)
- Primary completion
- 28 Feb 2023 (actual)
- Study completion
- 28 Feb 2023 (actual)
- First posted
- 8 Oct 2021 (actual)
- Results
- Not posted in the source record
Clinical summary
The research question as the sponsor registered it. This describes what the study plans to test, not what it found.
Rationale: Oral processing behaviours (i.e. eating rate, bite size, chews per bite, oral exposure time etc.) play a major role in food ingestion and digestion, and potentially influence satiation and satiety responses . Experimental studies showed that a prolonged mastication or a slower eating rate is associated with decreased food intake , and increased satiety response per kcal consumed. Therefore, one possible approach to control the intake and appetite is to encourage eating behaviour that slow the rate of food intake and enhance the onset of satiety. Texture led changes to oral processing behaviours could offer an exciting opportunity to adapt an individual's response to structure properties of the food being consumed in a way that maintains the associated eating experience and satiety from food intake.
However, no studies to date have investigated how differences in food processing influences food texture characteristics and oral processing behaviours, and subsequently impact on individuals' satiety responses and their subsequent food intake. The proposed study will examine the role of oral processing behaviours and/ or food processing (i.e. minimally processed, processed and ultra-processed) on satiety responses and the subsequent food intake
Objectives: The objectives of the study are to characterise the differences in oral processing behaviours (i.e. eating rate, bite size, chew per bite, oral exposure time etc.) and satiety responses of meals that differ in their degree of processing, and to further investigate how texture-based differences in oral processing behaviours modified by degree of food processing influence the satiety responses (fullness over the time) and subsequent food intake.
Study design: A total of 1 screening session (Session 1) and 4 test sessions (Sessions 2 to 5) and 2x2 randomised crossover design where participants receive 4 treatments (i.e. 4 test meals) over 4 test sessions
Study population: Healthy males ( n=50), aged 21-50 years with BMI between 18-25 kg/m2
Intervention: Session 1 involves tasting of up to 16 food items and computer task to rate and evaluate their perception and health behaviour. Sessions 2 to 5 involve evaluation of sensory characteristics, video recording of participants eating, and wrist-worn accelerometer to track wrist movement while consuming the 4 test meals.
Detailed description
Objectives:
The objectives of the study are to characterise the differences in oral processing behaviours (i.e. eating rate, bite size, chew per bite, oral exposure time etc.) and satiety responses of meals that differ in their degree of processing, and to further investigate how texture-based differences in oral processing behaviours modified by degree of food processing (i.e. un-, minimally-processed, processed and ultra-processed foods) influence the satiety responses (fullness over the time) and subsequent food intake.
Study Design:
The current study will require participants to attend a total of 5 study sessions involving 1 screening session (session 1) and 4 test sessions (sessions 2 to 5). Each session will last for approximately one to 1.5 hours (Screening), or 1.5 to 3 hours each (4 test sessions), respectively. maximum of 50 participants will be recruited for this study.
The perceived sensory, oral processing behaviours, and satiety responses across different meals (e.g. rice with meat and vegetable, meat with potato and salad, etc.) will be assessed using video recording, sensory and appetite assessment on 100mm Visual Analogue Scale (VAS), respectively. The subsequent food intake at the ad libitum snack for different meals will also be measured using a Sartorius balance. The dietary behaviour, perception and portion selection of foods varying in level of processing and nutrient sources will also be evaluated using a Health Behaviour Questionnaire and a simple computerised task.
Test Foods:
All food that are consumed are commercially available, safe for human consumption and prepared in line with safe hygienic food preparation (e.g. Meals: rice with meat and vegetable, meat with potato and salad etc.; Sweet and savoury snacks: biscuits, chips etc.)
Screening (Session 1, 1-1.5 hour):
All potential participants will be asked to give informed consent before taking part in any of the research activities. Participants are to complete a screening questionnaire and basic anthropometric measurements such as height, weight, skinfold measurements and percentage body fat using a Bioelectrical Impedance Analyser (Tanita) will be taken.
Successfully screened participants will proceed to complete a Food Preference Questionnaire, Health Behaviour Questionnaire and taste no more than 16 samples to rate and evaluate their perception and health behaviour for the foods varying in degree of processing and nutrient sources at the remaining of the screening session.
Test sessions (Sessions 2 to 5, 1.5 to 3 hours each):
Participants will attend 1 session per week for four consecutive weeks to evaluate up to 4 fixed portion test meals across for lunch-time sessions, i.e. 1 fixed portion test meal per session. On each test day, participants will also be asked to consume 1 ad libitum snack after 2 hours of consuming the fixed portion test meal.
Participant will be required to fast from 11.00 pm the evening before and refrain from engaging in vigorous physical activities.
On each test day, participants will be asked to arrive at CNRC between 8.00-9.00am and complete a set of appetite ratings (pre-breakfast rating). Following the pre-breakfast rating, participants will receive a standardised, fixed portion breakfast to take away with them and consume at fixed interval during the morning (before the lunch). The purpose is to equilibrate their appetite need state ahead of the fixed portion test meal at lunch session. Participants will consume the breakfast within 15 minutes, after which complete a second set of appetite ratings (post-breakfast ratings). Participants will refrain from consuming anything except water and continue to complete the appetite rating at 15 or 30 minutes' intervals before coming to CNRC for their lunch (between 12.00-1.00pm), prompted by reminder set on their mobile device.
The lunch session will be scheduled from midday onwards (between 12.00-1.00pm) and will begin with a set of appetite rating (pre-lunch rating). Participants will be served a fixed portion test meal along with a glass of water. Participants will then be asked to consume the fixed portion test meal within 20 minutes. Participants' eating behaviour at lunch will be webcam recorded in order to record and behaviourally code their oral processing behaviour (i.e. eating rate, bite number, bite size etc). In addition, Participants will be asked to wear a wrist worn accelerometer (M5StickC ESP32-PICO Mini loT Development Kit, China) on the hand they eat with to track the wrist movement while eating. After completed eating, participants will be required to rate its sensory characteristics, such as liking, familiarity, overall flavour intensity, firmness, crunchiness, chewiness, saltiness and sweetness etc on a 100mm Visual Analogue Scale (VAS) using a computer. Participants will be required to complete post-lunch appetite ratings at 15 or 30 minutes' intervals for 120 minutes (post-lunch ratings).
After approximately two hours, participants will return to CNRC for an ad-libitum afternoon snack, and rate their appetite before consuming the ad-libitum snack. Participants will be instructed to consume in their normal way and to eat until comfortably full. Participants will leave CNRC after the snack session and asked to complete a food diary to record his food intake for the rest of the day.
The sensory, oral processing characteristics, and satiety responses for 4 different fixed portion test meals will be assessed. The subsequent food intake at ad libitum snack for different meals will also be measured.
Study design
- Observational model
- Cohort
- Time perspective
- Cross-sectional
- Number of arms
- 1
| Arm | Type | Receives |
|---|---|---|
| Degree of food processing and food texture | – | Behavioral: Ad libitum energy intakeProcessed vs unprocessed foods based on NOVA classification Soft and hard foods manipulated by cooking method |
Who may qualify
- Ages
- 21 to 50 years
- Sex
- Male only
- Age groups
- Adult
- Study population
- Study population will be recruited from the National University of Singapore via advertisements posted in public notice boards at the campus, local food shops and cafes, and approved websites.Potential study participants will also be recruited from existing database of previous study participants who have provided permission to be contacted for participants in future research projects. Word of mouth and email will also be used to recruit potential participants.
Key inclusion criteria (7 listed)
- Healthy male
- Aged between 21 and 50-year-old
- Are of normal weight (BMI 18-25kg/m2)
- Stable weight for the previous 12 months (<5kg weight fluctuation in the previous year)
- Healthy dentition and ability to bite, chew and swallow normally
Key exclusion criteria (11 listed)
- Are a smoker
- Have any dislikes, intolerances or allergies to foods or common food ingredients e.g. nuts, soya, wheat, gluten, cereal, fruits, biscuits, dairy products, rice, vegetable, meat, seafood, sugar and sweetener, gelatin, natural food colourings or flavourings (e.g. MSG), etc.
- Have any specific dietary requirements and/ or restrictions (e.g. Vegan/ vegetarian, religious beliefs, lactose intolerance, calorie restricted diet etc.)
- Have sinus problems that affect your taste and smell
- Have known glucose-6-phosphate dehydrogenase (G6PD) deficiency
Eligibility is decided by the study team after screening; this overview does not establish that a patient qualifies. Full inclusion and exclusion criteria.
Interventions
| Intervention | Type | Arms |
|---|---|---|
| Ad libitum energy intakeInvestigate post meal satiety and subsequent post meal energy intake according to degree of food processing and eating behaviour | Behavioural | Degree of food processing and food texture |
Primary outcome
Oral processing behaviour
Time frame: During test session 2, Up to 20 minutes
Participants will be video-recorded during the lunch sessions to measure oral processing behaviour (e.g., derived from number of bites, chews, swallows and eating duration) of the test fixed portion test meals using an annotation software.
Oral processing behaviour
Time frame: During test session 3, Up to 20 minutes
Participants will be video-recorded during the lunch sessions to measure oral processing behaviour (e.g., derived from number of bites, chews, swallows and eating duration) of the test fixed portion test meals using an annotation software.
Oral processing behaviour
Time frame: During test session 4, Up to 20 minutes
Participants will be video-recorded during the lunch sessions to measure oral processing behaviour (e.g., derived from number of bites, chews, swallows and eating duration) of the test fixed portion test meals using an annotation software.
Oral processing behaviour
Time frame: During test session 5, Up to 20 minutes
Participants will be video-recorded during the lunch sessions to measure oral processing behaviour (e.g., derived from number of bites, chews, swallows and eating duration) of the test fixed portion test meals using an annotation software.
Change in Post breakfast satiety responses
Time frame: During test session 2, at 15 or 30 minutes' intervals, up to 4 hours each
Participants will be asked rate their appetite sensations using a visual analogue scale (VAS) pre- and post meals. VAS is anchored at 'Not at all' (0) to 'Extremely' (100), where a higher score will indicate greater intensity.
Change in Post breakfast satiety responses
Time frame: During test session 3, at 15 or 30 minutes' intervals, up to 4 hours each
Participants will be asked rate their appetite sensations using a visual analogue scale (VAS) pre- and post meals. VAS is anchored at 'Not at all' (0) to 'Extremely' (100), where a higher score will indicate greater intensity.
Change in Post breakfast satiety responses
Time frame: During test session 4, at 15 or 30 minutes' intervals, up to 4 hours each
Participants will be asked rate their appetite sensations using a visual analogue scale (VAS) pre- and post meals. VAS is anchored at 'Not at all' (0) to 'Extremely' (100), where a higher score will indicate greater intensity.
Change in Post breakfast satiety responses
Time frame: During test session 5, at 15 or 30 minutes' intervals, up to 4 hours each
Participants will be asked rate their appetite sensations using a visual analogue scale (VAS) pre- and post meals. VAS is anchored at 'Not at all' (0) to 'Extremely' (100), where a higher score will indicate greater intensity.
Change in Post lunch satiety responses
Time frame: During test session 2, 15 or 30 minutes' intervals, up to 2 hours each
Participants will be asked rate their appetite sensations using a visual analogue scale (VAS) pre- and post meals. VAS is anchored at 'Not at all' (0) to 'Extremely' (100), where a higher score will indicate greater intensity.
Change in Post lunch satiety responses
Time frame: During test session 3, 15 or 30 minutes' intervals, up to 2 hours each
Participants will be asked rate their appetite sensations using a visual analogue scale (VAS) pre- and post meals. VAS is anchored at 'Not at all' (0) to 'Extremely' (100), where a higher score will indicate greater intensity.
Change in Post lunch satiety responses
Time frame: During test session 4, 15 or 30 minutes' intervals, up to 2 hours each
Participants will be asked rate their appetite sensations using a visual analogue scale (VAS) pre- and post meals. VAS is anchored at 'Not at all' (0) to 'Extremely' (100), where a higher score will indicate greater intensity.
Change in Post lunch satiety responses Session 5
Time frame: During test session 5, 15 or 30 minutes' intervals, up to 2 hours each
Participants will be asked rate their appetite sensations using a visual analogue scale (VAS) pre- and post meals. VAS is anchored at 'Not at all' (0) to 'Extremely' (100), where a higher score will indicate greater intensity.
Subsequent food intake post test meal
Time frame: During test session 2, up to 0000hrs
Participants will be asked to bring a food dairy home to record their food and beverage intake for the rest of the test day. This is to assess participants' calorie intake for the remaining day on the test session.
Subsequent food intake post test meal
Time frame: During test session 3, up to 0000hrs
Participants will be asked to bring a food dairy home to record their food and beverage intake for the rest of the test day. This is to assess participants' calorie intake for the remaining day on the test session.
Subsequent food intake post test meal
Time frame: During test session 4, up to 0000hrs
Participants will be asked to bring a food dairy home to record their food and beverage intake for the rest of the test day. This is to assess participants' calorie intake for the remaining day on the test session.
Subsequent food intake post test meal
Time frame: During test session 5, up to 0000hrs
Participants will be asked to bring a food dairy home to record their food and beverage intake for the rest of the test day. This is to assess participants' calorie intake for the remaining day on the test session.
Results and safety
The study is completed, but results are not available in the source record. That does not mean the treatment did or did not work.
Research links
- Official record on ClinicalTrials.govLast updated by the sponsor 31 Aug 2023.
- Derived from this study: PubMed 42176807Teo PS, Lim AJ, Goh AT, Janani R, McCrickerd K, Forde CG. Impact of food texture and degree of food processing on post-meal satiety and later snack intake. Appetite. 2026 Oct 1;225:108604. doi: 10.1016/j.appet.2026.108604. Epub 2026 May 22.
Related trials for Adults
Not yet recruitingPhase 2
Extension Study of Safety and Tolerability of DDY391 in Participants With Moderate to Severe Psoriatic Arthritis (CDDY391A12201-extension)
Moderate to Severe Psoriatic Arthritis
Not yet recruitingObservational study
Validation of the Healthcare Relationship Assessment Scale (ERA) in Health Sciences Students.
Health Adult Subjects, Communication
Not yet recruitingPhase 3
Efficacy and Safety of Once-Weekly SHR-3167 Compared With Once-Daily Insulin Glargine in Adults With Insulin-Naive Type 2 Diabetes
Type 2 Diabetes
Not yet recruitingPhase 1
An Open-label, DDI Study to Investigate the Effects of Duvakitug on the PK of Selected Cytochrome P450 Substrates
Ulcerative Colitis, Crohn's Disease
Recruiting
Effects of Lean Pork Loin Intake on Protein Homeostasis and Glucose Regulation in Prediabetic Adults
Hyperglycaemia (Non Diabetic), Prediabetes
Referral and contact
AzTrials does not enrol participants or take referrals. Contact the study team or a site listed below; they decide who can take part. This study is not recruiting at the moment.
Pey Sze Teo, PhD principal investigator
Singapore Institute Of Food and Biotechnology Innovation (SIFBI), A*STAR
1 site in 1 country: see every site and its status.
Questions about this trial
What is this clinical trial studying?
An observational study of Adults, run by Singapore Institute of Food and Biotechnology Innovation at 1 site in Singapore.
The full registered description is in the About this study section and the official record.
Who may be eligible to take part?
The sponsor lists 7 inclusion and 11 exclusion criteria. Eligibility is decided by the study team after screening, so read the full criteria and contact a listed site.
Is this clinical trial currently recruiting?
The record says: finished, as of the sponsor's last update on 31 Aug 2023. Status can change between updates, so confirm with the study contact before making plans.
Where is the study taking place?
The record lists 1 site in Singapore. Whether a site is taking part right now should be confirmed with that site. See every site.
What are the possible benefits and risks?
They depend on the study and the treatment, and no study can promise a benefit. The study team explains the known risks during informed consent, before anyone joins; the record itself does not list them.
Are results available for this study?
The study is completed, but results are not available in the source record. That does not mean the treatment did or did not work.
How can a doctor refer a patient or contact the research team?
The record lists no contact. The official record names the sponsor, who can be asked directly. AzTrials does not enrol participants or take referrals.
What does the primary outcome measure?
Oral processing behaviour (time frame: During test session 2, Up to 20 minutes). The study lists 16 primary outcomes in all. It is what the study was designed to measure, not a finding.
Where can I read the original study information?
On the ClinicalTrials.gov record for NCT05071170, which also lists 1 linked publication.
Does a listing mean the treatment is approved or proven to work?
No. A listing means the study is registered. It does not show that the treatment is safe, works, or is approved by a regulator.
How often is this information updated?
AzTrials copies changed records from ClinicalTrials.gov every night and reloads the whole registry every week. The sponsor last updated this record on 31 Aug 2023.