Hyperpalatable FoodsNCT07776938
Testing the Abuse Liability of Hyper-palatable Foods
A study testing Full Dose HPF, Modified Dose- No Fat and Modified Dose- No Sodium in people with Hyperpalatable Foods and Abuse Liability, run by University of Kansas at 1 site in United States.
Trial summary
The study will conduct a laboratory study designed to evaluate the rewarding and addictive properties of hyper-palatable foods (HPF), using potato chips as the food stimulus/sample HPF. Read more about this study
- Who is it for?
- Ages 18 years and olderHealthy volunteers can take part
- Conditions the study is for
- Hyperpalatable Foods, Abuse Liability
- What is being tested?
- Full Dose HPF, Modified Dose- No Fat and Modified Dose- No Sodium
- Could I receive a placebo?
- No, everyone receives an active treatment
- How many people
- 168 participants
- Where
- 1 siteUnited States
- Study dates
- 8 Sep 2026to 30 Jan 2031
- Phase
- Interventional
- Are there results?
- Not yet: the study is under way
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 years and older
- All sexes
- Healthy volunteers accepted
- Adult, Older adult
Who may be able to join
- Adults 18+ years old
- High dietary intake of regular potato chips (HPF stimulus in the study), identified as >=3 times per week via a standard dietary history questionnaire
- Like potato chips, the study-provided food (rating of >6 out of 10 on visual analogue scale) and willing to consume them in the lab.
Who cannot join
- Currently prescribed medications for weight loss (e.g., Ozempic), attention deficit hyperactivity disorder, substance use disorder, or binge eating disorder
- Substance use disorder diagnosis in the past year (self-reported) or substantial consequences from substance use in the past year (score on Drug Abuse Screening Test-10 of 6 or higher)
- Eating disorder diagnosis in the past year
- Bariatric surgery in the past year
- Dietary allergies or restrictions to gluten
- Dietary allergies or restrictions to root vegetables
Show all 11Show fewer
- Currently participating in a weight management treatment program or engaging in dietary modification to induce weight loss
- Trying to cut down on HPF intake
- Diagnosed smell or taste dysfunction
- Currently pregnant
- Diagnosed cognitive impairment (self-reported)
Trial locations and contacts
1 site in 1 country. Contact the study team or a site near you to ask about taking part.
United States1 site, 1 recruiting
- Recruiting
Dole Human Development Center
Lawrence, Kansas, 66049
Tera Fazzino, Doctorate, 785-864-0062, tfazzino@ku.edu
About this study
Official title: Bet You Can't Eat Just One: Testing the Abuse Liability of Hyper-palatable Foods
The study will conduct a laboratory study designed to evaluate the rewarding and addictive properties of hyper-palatable foods (HPF), using potato chips as the food stimulus/sample HPF.
Read the detailed description
A within-subjects, double-blind, randomized crossover design will be used to test the abuse liability of a commonly consumed hyper-palatable food (HPF; potato chips) in controlled laboratory conditions, compared to a negative (non-HPF) control and modified doses (Aim 1). In alignment with FDA requirements, the study will randomize participants to complete four study sessions in one of four mixed orders to counterbalance the ordering of food stimuli across participants. One food will be assessed per session. Abuse liability tests will consist of an acute dose effects comparison to evaluate differences in acute rewarding effects, and a test of HPF reinforcing effects via a self-administration task and behavioral economic food purchase task. Participants will be community members who report high dietary intake of potato chips (HPF stimulus in the study), and do not have substance use disorder or eating disorders, which may present confounds.
- Conditions
- Hyperpalatable Foods, Abuse Liability
- Being tested
- Full Dose HPF, Modified Dose- No Fat, Modified Dose- No Sodium, Jicama Root Vegetable Chip- Negative Control
- Keywords
- hyperpalatable foods, abuse liability, laboratory
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
Full Dose HPFOther
This food stimulus is a regular, fried potato chip (with no modifications), considered the full dose hyper-palatable food stimulus.
The nutrient characteristics are as followed (per 7 grams): 40kcal calories, 2.5g fat, 35mg sodium, 3.8g carbs.
Modified Dose- No FatOther
The food stimulus is a baked/"air fried" potato chip with sodium. Thus, the stimulus will have almost no fat. The nutrient characteristics are as followed (per 7 grams): 34kcal calories, 0.9g fat, 37mg sodium, 4.0g carbs.
Modified Dose- No SodiumOther
The food stimulus will be a fried potato chip, unsalted. The nutrient characteristics are as followed (per 7 grams): 38kcal calories, 2.5g fat, 0.6mg sodium, 3.8g carbs
Jicama Root Vegetable Chip- Negative ControlOther
The food stimulus is a baked/"air fried" Jicama root vegetable chip which will serve as the negative control with no sodium, fat, and lower carbohydrates. The nutrient characteristics are as followed (per 7 grams): 20kcal calories, 0g fat, 0.1g sodium, 0.7g carbs.
| Study group | Role | What they receive |
|---|---|---|
| Sequence 1: Full Dose HPF → Modified Dose- No Fat → Modified Dose No Sodium → Negative Control | Other | Participants receive Full Dose HPF chip at Visit 1, Modified Dose- No Fat chip at Visit 2, Modified Dose- No Sodium chip at Visit 3, and Negative Control chip at Visit 4. Receives: Other: Full Dose HPF; Other: Modified Dose- No Fat; Other: Modified Dose- No Sodium; Other: Jicama Root Vegetable Chip- Negative Control |
| Sequence 2: Modified Dose- No Fat → Modified Dose- No Sodium → Negative Control → Full Dose HPF | Other | Participants receive Modified Dose- No Fat chip at Visit 1, Modified Dose- No Sodium chip at Visit 2, Negative Control chip at Visit 3, and Full Dose HPF chip at Visit 4. Receives: Other: Full Dose HPF; Other: Modified Dose- No Fat; Other: Modified Dose- No Sodium; Other: Jicama Root Vegetable Chip- Negative Control |
| Sequence 3: Modified Dose- No Sodium → Negative Control → Full Dose HPF → Modified Dose- No Fat | Other | Participants receive Modified No Salt chip at Visit 1, Negative Control chip at Visit 2, Full Dose HPF chip at Visit 3, and Modified No Fat chip at Visit 4. Receives: Other: Full Dose HPF; Other: Modified Dose- No Fat; Other: Modified Dose- No Sodium; Other: Jicama Root Vegetable Chip- Negative Control |
| Sequence 4: Negative Control → Full Dose HPF → Modified Dose- No Fat → Modified Dose- No Sodium | Other | Participants receive Negative Control chip at Visit 1, Full Dose HPF chip at Visit 2, Modified No Fat chip at Visit 3, and Modified No Salt chip at Visit 4. Receives: Other: Full Dose HPF; Other: Modified Dose- No Fat; Other: Modified Dose- No Sodium; Other: Jicama Root Vegetable Chip- Negative Control |
What is being measured
The primary outcome is the main question the study is designed to answer.
Subjective effect measure: food stimulus liking
During the acute dose effects comparison, participants will rate on a visual analogue scale (0-100) how much they like the food stimulus they tasted
Measured: Baseline, at each visit
Subjective effect measure: food stimulus wanting/desire
During the acute dose effects comparison, participants will rate on a visual analogue scale (0-100) how much they desire more of the food stimulus they tasted.
Measured: Baseline, at each visit
Subjective effect measure: food stimulus craving
During the acute dose effects comparison, participants will rate on a visual analogue scale (0-100) how much they crave the food stimulus they tasted.
Measured: Baseline, at each visit
Subjective effect measure: food stimulus likelihood to use again
During the acute dose effects comparison, participants will rate on a visual analogue scale (0-100) how likely they would be to use the food stimulus they tasted again in the future.
Measured: Baseline, at each visit
Demand elasticity value of the food stimulus
Primary outcome of the Food Purchase Task, which characterizes sensitivity to the cost of a food stimulus with escalations in price.
Measured: Baseline, at each visit
Breakpoint value in self-administration task
Highest schedule completed to earn a food stimulus reward during the self-administration task
Measured: Baseline, at each visit
Secondary outcomes (2)
Subjective effect measure: food stimulus flavor intensity
During the acute dose effects comparison, participants will rate on a visual analogue scale (0-100) how intense the flavor of the food stimulus is that they tasted.
Measured: Baseline, at each visit
Subjective effect measure: food stimulus relaxation
During the acute dose effects comparison, participants will rate on a visual analogue scale (0-100) how relaxed they felt from the food stimulus they tasted.
Measured: Baseline, at each visit
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted20 Aug 2026
- Study start8 Sep 2026
- Primary completionNov 2030 (estimated)
- Study completion30 Jan 2031 (estimated)
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 Hyperpalatable FoodsStudies 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
- The study will be a randomized crossover design in which participants will be assigned to complete study sessions in a randomized order. All participants will complete all sessions and encounter all study food conditions/stimuli.
- Masking
- Double blind
- Who is masked
- Participant, Investigator
- Enrolment
- 168 participants (estimated)
Sponsor and investigators
- Lead sponsor
- University of Kansas
- Sponsor type
- University, hospital or other
- Collaborators
- National Institute on Drug Abuse (NIDA)
- Responsible party
- Sponsor
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT07776938
- Sponsor's protocol ID
- STUDY00151790
- Other IDs
- 1R01DA062585-01A1
- Status last verified
- Jul 2026
- First submitted
- 22 Jul 2026
- Last updated
- 14 Sep 2026
- Results posted
- No
- Data monitoring committee
- No
- FDA-regulated drug
- No
- FDA-regulated device
- No
- Individual data sharing
- Yes: Participant-level data will be shared with National Addiction \& Health Data Archive Program (NAHDAP).
Publications
Fazzino TL, Stratton MS, Lange M, Gearhardt AN, Tidey JW. Regulatory science methods can test the addictive properties of foods: A proof-of-concept pilot study. Exp Clin Psychopharmacol. 2026 Jun;34(3):295-304. doi: 10.1037/pha0000818. Epub 2026 Apr 30.
PubMed 42060408
Study at a glance
From the registry record, last updated by the sponsor on 14 Sep 2026. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- Bet You Can't Eat Just One: Testing the Abuse Liability of Hyper-palatable Foods
- ClinicalTrials.gov ID
- NCT07776938
- Acronym / sponsor ID
- STUDY00151790
- Conditions
- Hyperpalatable Foods, Abuse Liability
- Keywords
- hyperpalatable foods, abuse liability, laboratory
- Study type
- Interventional
- Recruitment status
- Recruiting
- Enrolment
- 168 participants (estimated)
- Lead sponsor
- University of KansasUniversity, hospital or other
- Collaborators
- National Institute on Drug Abuse (NIDA)
- Study start
- 8 Sep 2026 (actual)
- Primary completion
- Nov 2030 (estimated)
- Study completion
- 30 Jan 2031 (estimated)
- First posted
- 20 Aug 2026 (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 study will conduct a laboratory study designed to evaluate the rewarding and addictive properties of hyper-palatable foods (HPF), using potato chips as the food stimulus/sample HPF.
Detailed description
A within-subjects, double-blind, randomized crossover design will be used to test the abuse liability of a commonly consumed hyper-palatable food (HPF; potato chips) in controlled laboratory conditions, compared to a negative (non-HPF) control and modified doses (Aim 1). In alignment with FDA requirements, the study will randomize participants to complete four study sessions in one of four mixed orders to counterbalance the ordering of food stimuli across participants. One food will be assessed per session. Abuse liability tests will consist of an acute dose effects comparison to evaluate differences in acute rewarding effects, and a test of HPF reinforcing effects via a self-administration task and behavioral economic food purchase task. Participants will be community members who report high dietary intake of potato chips (HPF stimulus in the study), and do not have substance use disorder or eating disorders, which may present confounds.
Study design
- Primary purpose
- Basic science
- Allocation
- Randomised
- Intervention model
- Crossover
- Masking
- Double blind (participant, investigator)
- Number of arms
- 4
- Model description
- The study will be a randomized crossover design in which participants will be assigned to complete study sessions in a randomized order. All participants will complete all sessions and encounter all study food conditions/stimuli.
| Arm | Type | Receives |
|---|---|---|
| Sequence 1: Full Dose HPF → Modified Dose- No Fat → Modified Dose No Sodium → Negative Control | Other | Other: Full Dose HPF, Other: Modified Dose- No Fat, Other: Modified Dose- No Sodium, Other: Jicama Root Vegetable Chip- Negative ControlParticipants receive Full Dose HPF chip at Visit 1, Modified Dose- No Fat chip at Visit 2, Modified Dose- No Sodium chip at Visit 3, and Negative Control chip at Visit 4. |
| Sequence 2: Modified Dose- No Fat → Modified Dose- No Sodium → Negative Control → Full Dose HPF | Other | Other: Full Dose HPF, Other: Modified Dose- No Fat, Other: Modified Dose- No Sodium, Other: Jicama Root Vegetable Chip- Negative ControlParticipants receive Modified Dose- No Fat chip at Visit 1, Modified Dose- No Sodium chip at Visit 2, Negative Control chip at Visit 3, and Full Dose HPF chip at Visit 4. |
| Sequence 3: Modified Dose- No Sodium → Negative Control → Full Dose HPF → Modified Dose- No Fat | Other | Other: Full Dose HPF, Other: Modified Dose- No Fat, Other: Modified Dose- No Sodium, Other: Jicama Root Vegetable Chip- Negative ControlParticipants receive Modified No Salt chip at Visit 1, Negative Control chip at Visit 2, Full Dose HPF chip at Visit 3, and Modified No Fat chip at Visit 4. |
| Sequence 4: Negative Control → Full Dose HPF → Modified Dose- No Fat → Modified Dose- No Sodium | Other | Other: Full Dose HPF, Other: Modified Dose- No Fat, Other: Modified Dose- No Sodium, Other: Jicama Root Vegetable Chip- Negative ControlParticipants receive Negative Control chip at Visit 1, Full Dose HPF chip at Visit 2, Modified No Fat chip at Visit 3, and Modified No Salt chip at Visit 4. |
Who may qualify
- Ages
- 18 years and older
- Sex
- All
- Healthy volunteers
- Accepted
- Age groups
- Adult, Older adult
Key inclusion criteria (3 listed)
- Adults 18+ years old
- High dietary intake of regular potato chips (HPF stimulus in the study), identified as >=3 times per week via a standard dietary history questionnaire
- Like potato chips, the study-provided food (rating of >6 out of 10 on visual analogue scale) and willing to consume them in the lab.
Key exclusion criteria (11 listed)
- Currently prescribed medications for weight loss (e.g., Ozempic), attention deficit hyperactivity disorder, substance use disorder, or binge eating disorder
- Substance use disorder diagnosis in the past year (self-reported) or substantial consequences from substance use in the past year (score on Drug Abuse Screening Test-10 of 6 or higher)
- Eating disorder diagnosis in the past year
- Bariatric surgery in the past year
- Dietary allergies or restrictions to gluten
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 |
|---|---|---|
| Full Dose HPFThis food stimulus is a regular, fried potato chip (with no modifications), considered the full dose hyper-palatable food stimulus. The nutrient characteristics are as followed (per 7 grams): 40kcal calories, 2.5g fat, 35mg sodium, 3.8g carbs. | Other | Sequence 1: Full Dose HPF → Modified Dose- No Fat → Modified Dose No Sodium → Negative Control, Sequence 2: Modified Dose- No Fat → Modified Dose- No Sodium → Negative Control → Full Dose HPF, Sequence 3: Modified Dose- No Sodium → Negative Control → Full Dose HPF → Modified Dose- No Fat, Sequence 4: Negative Control → Full Dose HPF → Modified Dose- No Fat → Modified Dose- No Sodium |
| Modified Dose- No FatThe food stimulus is a baked/"air fried" potato chip with sodium. Thus, the stimulus will have almost no fat. The nutrient characteristics are as followed (per 7 grams): 34kcal calories, 0.9g fat, 37mg sodium, 4.0g carbs. | Other | Sequence 1: Full Dose HPF → Modified Dose- No Fat → Modified Dose No Sodium → Negative Control, Sequence 2: Modified Dose- No Fat → Modified Dose- No Sodium → Negative Control → Full Dose HPF, Sequence 3: Modified Dose- No Sodium → Negative Control → Full Dose HPF → Modified Dose- No Fat, Sequence 4: Negative Control → Full Dose HPF → Modified Dose- No Fat → Modified Dose- No Sodium |
| Modified Dose- No SodiumThe food stimulus will be a fried potato chip, unsalted. The nutrient characteristics are as followed (per 7 grams): 38kcal calories, 2.5g fat, 0.6mg sodium, 3.8g carbs | Other | Sequence 1: Full Dose HPF → Modified Dose- No Fat → Modified Dose No Sodium → Negative Control, Sequence 2: Modified Dose- No Fat → Modified Dose- No Sodium → Negative Control → Full Dose HPF, Sequence 3: Modified Dose- No Sodium → Negative Control → Full Dose HPF → Modified Dose- No Fat, Sequence 4: Negative Control → Full Dose HPF → Modified Dose- No Fat → Modified Dose- No Sodium |
| Jicama Root Vegetable Chip- Negative ControlThe food stimulus is a baked/"air fried" Jicama root vegetable chip which will serve as the negative control with no sodium, fat, and lower carbohydrates. The nutrient characteristics are as followed (per 7 grams): 20kcal calories, 0g fat, 0.1g sodium, 0.7g carbs. | Other | Sequence 1: Full Dose HPF → Modified Dose- No Fat → Modified Dose No Sodium → Negative Control, Sequence 2: Modified Dose- No Fat → Modified Dose- No Sodium → Negative Control → Full Dose HPF, Sequence 3: Modified Dose- No Sodium → Negative Control → Full Dose HPF → Modified Dose- No Fat, Sequence 4: Negative Control → Full Dose HPF → Modified Dose- No Fat → Modified Dose- No Sodium |
Primary outcome
Subjective effect measure: food stimulus liking
Time frame: Baseline, at each visit
During the acute dose effects comparison, participants will rate on a visual analogue scale (0-100) how much they like the food stimulus they tasted
Subjective effect measure: food stimulus wanting/desire
Time frame: Baseline, at each visit
During the acute dose effects comparison, participants will rate on a visual analogue scale (0-100) how much they desire more of the food stimulus they tasted.
Subjective effect measure: food stimulus craving
Time frame: Baseline, at each visit
During the acute dose effects comparison, participants will rate on a visual analogue scale (0-100) how much they crave the food stimulus they tasted.
Subjective effect measure: food stimulus likelihood to use again
Time frame: Baseline, at each visit
During the acute dose effects comparison, participants will rate on a visual analogue scale (0-100) how likely they would be to use the food stimulus they tasted again in the future.
Demand elasticity value of the food stimulus
Time frame: Baseline, at each visit
Primary outcome of the Food Purchase Task, which characterizes sensitivity to the cost of a food stimulus with escalations in price.
Breakpoint value in self-administration task
Time frame: Baseline, at each visit
Highest schedule completed to earn a food stimulus reward during the self-administration task
2 secondary outcomes
Subjective effect measure: food stimulus flavor intensity
Time frame: Baseline, at each visit
Subjective effect measure: food stimulus relaxation
Time frame: Baseline, at each visit
Results and safety
This study is still under way. Results are not available in the source record yet.
Research links
- Official record on ClinicalTrials.govLast updated by the sponsor 14 Sep 2026.
- Background: PubMed 42060408Fazzino TL, Stratton MS, Lange M, Gearhardt AN, Tidey JW. Regulatory science methods can test the addictive properties of foods: A proof-of-concept pilot study. Exp Clin Psychopharmacol. 2026 Jun;34(3):295-304. doi: 10.1037/pha0000818. Epub 2026 Apr 30.
- Individual participant dataSharing planned: Yes. Participant-level data will be shared with National Addiction \& Health Data Archive Program (NAHDAP).
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.
1 site in 1 country: see every site and its status.
Questions about this trial
What is this clinical trial studying?
A study testing Full Dose HPF, Modified Dose- No Fat and Modified Dose- No Sodium in people with Hyperpalatable Foods and Abuse Liability, run by University of Kansas at 1 site in United States.
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 3 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: looking for participants now, as of the sponsor's last update on 14 Sep 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 United States. 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?
This study is still under way. Results are not available in the source record yet.
How can a doctor refer a patient or contact the research team?
Contact Tera Fazzino, Doctorate (785-864-0062, tfazzino@ku.edu), or a site near the patient. AzTrials does not enrol participants or take referrals.
What does the primary outcome measure?
Subjective effect measure: food stimulus liking (time frame: Baseline, at each visit). The study lists 6 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 NCT07776938, 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 14 Sep 2026.