Satiation, SatietyCASNCT07065461
The Chocolate Almond Study - Relating Chewing to Satiation and Postprandial Response
A study testing 200 g serving of white chocolate-based confection product in people with Satiation, Satiety and Postprandial Glycemia, run by University of Guelph at 1 site in Canada.
Trial summary
The goal of this clinical trial is to relate chewing behaviours to food intake and postprandial response for a texturally complex food matrix (almonds in white chocolate) in healthy young females. Read more about this study
- Who is it for?
- Ages 18 to 45 years, women onlyHealthy volunteers can take part
- Conditions the study is for
- Satiation, Satiety, Postprandial Glycemia, Postprandial Lipemia
- What is being tested?
- 200 g serving of white chocolate-based confection product
- Could I receive a placebo?
- No, everyone receives an active treatment
- How many people
- 36 participants
- Where
- 1 siteCanada
- Study dates
- 1 Jun 2025to 19 Dec 2025
- Phase
- Interventional
- 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 18 to 45 years
- Women only
- Healthy volunteers accepted
- Adult
Who may be able to join
- BMI between 18.5-27.9 kg/m^2 or waist circumference less than 88 cm
- No known food allergies or sensitivities
- Non-restrained eaters based on the Three Factor Eating Questionnaire
- No history of gastrointestinal diseases that may interfere with eating behaviour or digestion
- Not on medications that affect appetite, digestion, blood sugar regulation, saliva production, or chewing
- Stable medication use
Show all 10Show fewer
- Non-smokers
- Not gained or lost significant weight during the past 3 months
- Regular monthly menstrual cycles
- Not pregnant, lactating, or post-menopausal
Who cannot join
- Diabetes or other metabolic disorders affecting glycemia and overall cardiometabolic health
- Any food allergies, intolerance, or sensitivities
- Any life-threatening allergy
- Pregnant or breastfeeding
- Participation in another clinical trial
- Alcohol consumption more than 14 drinks per week
Show all 23Show fewer
- Smokers or those with a smoking history or more than 10 years
- Regular use of recreational drugs (e.g., marijuana, ecstasy, magic mushrooms)
- Restrained eater as defined by > 15 on the Three-Factor Eating Questionnaire
- Unusual sleep patterns
- Irregular breakfast consumption
- Recent weight changes or intended weight loss or gain or having lost or gained >10% of body weight within the last 6 months
- Using medications known to affect appetite, digestion, blood sugar regulation, lipids, or chewing (excluding oral contraceptives)
- Experiences dry mouth, in general or due to medication side effects
- Diagnosed with Sjogren's Syndrome (autoimmune condition linked to severe dry mouth)
- Inability to adhere to study protocols
- Not comfortable providing finger prick blood samples
- Avoids consuming almonds or chocolate
- Has temporomandibular joint disorder (TMJ)
- Has or history or oral cancer
- Recent dental or jaw surgery
- Avoids eating hard foods for concerns of dental fractures or for general oral health
- Individuals with dentures, braces, Invisalign, or other dental implants that cause difficulty chewing
Trial locations and contacts
1 site in 1 country.
About this study
Official title: The Impact of Almond Size in a White Chocolate Matrix on Satiation, Postprandial Glycemia & Lipemia, Chewing Exertion, Eating Rate, and Product Liking: A Randomized Crossover Trial
The goal of this clinical trial is to relate chewing behaviours to food intake and postprandial response for a texturally complex food matrix (almonds in white chocolate) in healthy young females. The main questions it aims to answer are:
- Does the presence or preparation of almonds (whole versus chopped) influence satiation, i.e., the amount consumed at an ad libitum meal?
- What is the correlation between chewing behaviour, satiation, and changes in postprandial glucose, triacylglycerols, and satiety ratings? Participants will attend the research centre fasted on three occasions to consume an ad libitum meal, complete questionnaires, and provide fasting and postprandial finger prick blood samples.
Read the detailed description
This study is investigating how the size and presence of almonds (whole vs. chopped) in a white chocolate matrix affect satiation (termination of eating) and postprandial satiety, glycemia, and lipemia. Over three visits, fasted healthy adult female participants will consume three types of white chocolate bark: one with whole almonds, one with chopped almonds, and one with just chocolate. The amount of each ad libitum meal consumed and eating time will be quantified to compare satiation between the confectionery products. Participants will rate their chewing experiences (e.g., exertion, liking, motivations to stop eating) and feelings of satiety up to 180 minutes using paper questionnaires. Participants will also provide finger prick blood samples for determination of glucose and triacylglycerol levels before and after eating each treatment, i.e., at baseline (0 minutes) and 120 (glucose) and 180 (triacylglycerols) minutes after eating. Overall, this study aims to provide insights into the role of food structure in influencing eating and metabolic response and ultimately how food choices can be optimized for better management of blood sugar, satiety, and lipemia to support cardiometabolic health. It is being complemented by a collaboration with researchers in the Department of Food Science at the University of Guelph (led by Prof. Lisa Duizer) examining sensory perception of these same texturally complex foods and the relationship between oral processing behaviour and bolus properties, as well as by in vitro digestion investigations of digestate properties and nutrient release to enable an integrated understanding linking food structure to eating behaviour and postprandial metabolism.
- Being tested
- 200 g serving of white chocolate-based confection product
- Keywords
- Almonds, Particle size, Satiation, Satiety, Postprandial glycemia, Postprandial lipemia, White chocolate, Food matrix, chewing exertion
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
200 g serving of white chocolate-based confection productOther
200 g serving of white chocolate-based confection product
| Study group | Role | What they receive |
|---|---|---|
| White chocolate with whole almonds | Experimental | Ad libitum serving with 2.25:1 weight per cent chocolate:almonds Receives: Other: 200 g serving of white chocolate-based confection product |
| White chocolate without almonds | Experimental | Ad libitum serving Receives: Other: 200 g serving of white chocolate-based confection product |
| White chocolate with chopped almonds | Experimental | Ad libitum serving with 2.25:1 weight per cent chocolate:almonds Receives: Other: 200 g serving of white chocolate-based confection product |
What is being measured
The primary outcome is the main question the study is designed to answer.
Satiation
Weight (g) of chocolate confection consumed during ad libitum meal
Measured: Baseline
Secondary outcomes (5)
Borg rating of perceived exertion
Paper scale rating of effort required to chew the meal where 0 = No effort at all and 10 = Very very severe chewing effort
Measured: Immediately after the ad libitum meal is consumed
Eating rate
Calculated from time of eating
Measured: Immediately after the ad libitum meal is consumed
Blood glucose
Based on finger prick blood analysis
Measured: Baseline and 2 hours later
Blood triacylglycerols
Based on finger prick blood analysis
Measured: Baseline and 3 hours later
Postprandial satiety visual analogue scale
Paper questionnaire scale ratings of Hunger, Fullness, Prospective Consumption, and Desire to Eat where each is 100 mm ranging from 0 (minimum) to 100 (maximum). For example, 0 = Not at all Hungry and 100 = As Hungry as Possible.
Measured: Baseline until 180 minutes
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted15 Jul 2025
- Study start1 Jun 2025
- Primary completion19 Dec 2025
- Study completion19 Dec 2025
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Other trials for Satiation, SatietyStudies 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
- Interventional
- Phase
- Phase N/A
- Primary purpose
- Basic science
- Allocation
- Randomised
- Intervention model
- Crossover
- Model description
- Acute meal postprandial study
- Masking
- Double blind
- Who is masked
- Investigator, Outcomes assessor
- Enrolment
- 36 participants (actual)
Sponsor and investigators
- Lead sponsor
- University of Guelph
- Sponsor type
- University, hospital or other
- Responsible party
- Principal investigator, Amanda Wright, Ph.D., University of Guelph
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT07065461
- Sponsor's protocol ID
- 1669
- Other IDs
- 400819
- Acronym
- CAS
- Status last verified
- Jul 2025
- First submitted
- 26 Jun 2025
- Last updated
- 6 Nov 2026
- Results posted
- No
- Data monitoring committee
- No
- FDA-regulated drug
- No
- FDA-regulated device
- No
- Individual data sharing
- No
Study at a glance
From the registry record, last updated by the sponsor on 6 Nov 2026. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- The Impact of Almond Size in a White Chocolate Matrix on Satiation, Postprandial Glycemia & Lipemia, Chewing Exertion, Eating Rate, and Product Liking: A Randomized Crossover Trial
- ClinicalTrials.gov ID
- NCT07065461
- Acronym / sponsor ID
- CAS / 1669
- Keywords
- Almonds, Particle size, Satiation, Satiety, Postprandial glycemia, Postprandial lipemia, White chocolate, Food matrix
- Study type
- Interventional
- Recruitment status
- Completed
- Enrolment
- 36 participants (actual)
- Lead sponsor
- University of GuelphUniversity, hospital or other
- Study start
- 1 Jun 2025 (actual)
- Primary completion
- 19 Dec 2025 (actual)
- Study completion
- 19 Dec 2025 (actual)
- First posted
- 15 Jul 2025 (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.
The goal of this clinical trial is to relate chewing behaviours to food intake and postprandial response for a texturally complex food matrix (almonds in white chocolate) in healthy young females. The main questions it aims to answer are:
- Does the presence or preparation of almonds (whole versus chopped) influence satiation, i.e., the amount consumed at an ad libitum meal?
- What is the correlation between chewing behaviour, satiation, and changes in postprandial glucose, triacylglycerols, and satiety ratings? Participants will attend the research centre fasted on three occasions to consume an ad libitum meal, complete questionnaires, and provide fasting and postprandial finger prick blood samples.
Detailed description
This study is investigating how the size and presence of almonds (whole vs. chopped) in a white chocolate matrix affect satiation (termination of eating) and postprandial satiety, glycemia, and lipemia. Over three visits, fasted healthy adult female participants will consume three types of white chocolate bark: one with whole almonds, one with chopped almonds, and one with just chocolate. The amount of each ad libitum meal consumed and eating time will be quantified to compare satiation between the confectionery products. Participants will rate their chewing experiences (e.g., exertion, liking, motivations to stop eating) and feelings of satiety up to 180 minutes using paper questionnaires. Participants will also provide finger prick blood samples for determination of glucose and triacylglycerol levels before and after eating each treatment, i.e., at baseline (0 minutes) and 120 (glucose) and 180 (triacylglycerols) minutes after eating. Overall, this study aims to provide insights into the role of food structure in influencing eating and metabolic response and ultimately how food choices can be optimized for better management of blood sugar, satiety, and lipemia to support cardiometabolic health. It is being complemented by a collaboration with researchers in the Department of Food Science at the University of Guelph (led by Prof. Lisa Duizer) examining sensory perception of these same texturally complex foods and the relationship between oral processing behaviour and bolus properties, as well as by in vitro digestion investigations of digestate properties and nutrient release to enable an integrated understanding linking food structure to eating behaviour and postprandial metabolism.
Study design
- Primary purpose
- Basic science
- Allocation
- Randomised
- Intervention model
- Crossover
- Masking
- Double blind (investigator, outcomes assessor)
- Number of arms
- 3
- Model description
- Acute meal postprandial study
| Arm | Type | Receives |
|---|---|---|
| White chocolate with whole almonds | Experimental | Other: 200 g serving of white chocolate-based confection productAd libitum serving with 2.25:1 weight per cent chocolate:almonds |
| White chocolate without almonds | Experimental | Other: 200 g serving of white chocolate-based confection productAd libitum serving |
| White chocolate with chopped almonds | Experimental | Other: 200 g serving of white chocolate-based confection productAd libitum serving with 2.25:1 weight per cent chocolate:almonds |
Who may qualify
- Ages
- 18 to 45 years
- Sex
- Female only
- Healthy volunteers
- Accepted
- Age groups
- Adult
Key inclusion criteria (10 listed)
- BMI between 18.5-27.9 kg/m^2 or waist circumference less than 88 cm
- No known food allergies or sensitivities
- Non-restrained eaters based on the Three Factor Eating Questionnaire
- No history of gastrointestinal diseases that may interfere with eating behaviour or digestion
- Not on medications that affect appetite, digestion, blood sugar regulation, saliva production, or chewing
Key exclusion criteria (23 listed)
- Diabetes or other metabolic disorders affecting glycemia and overall cardiometabolic health
- Any food allergies, intolerance, or sensitivities
- Any life-threatening allergy
- Pregnant or breastfeeding
- Participation in another clinical trial
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 |
|---|---|---|
| 200 g serving of white chocolate-based confection product200 g serving of white chocolate-based confection product | Other | White chocolate with chopped almonds, White chocolate with whole almonds, White chocolate without almonds |
Primary outcome
Satiation
Time frame: Baseline
Weight (g) of chocolate confection consumed during ad libitum meal
5 secondary outcomes
Borg rating of perceived exertion
Time frame: Immediately after the ad libitum meal is consumed
Eating rate
Time frame: Immediately after the ad libitum meal is consumed
Blood glucose
Time frame: Baseline and 2 hours later
Blood triacylglycerols
Time frame: Baseline and 3 hours later
Postprandial satiety visual analogue scale
Time frame: Baseline until 180 minutes
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 6 Nov 2026.
- Individual participant dataSharing planned: No
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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.
The record lists no contact. Use the official record to reach the sponsor.
1 site in 1 country: see every site and its status.
Questions about this trial
What is this clinical trial studying?
A study testing 200 g serving of white chocolate-based confection product in people with Satiation, Satiety and Postprandial Glycemia, run by University of Guelph at 1 site in Canada.
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 10 inclusion and 23 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 6 Nov 2026. 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 Canada. 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?
Satiation (time frame: Baseline). It is what the study was designed to measure, not a finding.
Where can I read the original study information?
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 6 Nov 2026.