Optimizing Meal and Snack Timing to Promote Health

Completed · Not applicable

Conditions studied: Dietary Modification

In brief

This study will be conducted using standardized techniques to collect blood samples via an acute, randomized, cross-over design. Subjects will be provided all of their meals the day prior to testing and participate in 3 testing days with a minimum of 1 week break between testing days and a maximum time commitment of 7 weeks. A trained phlebotomist will place a catheter and collect blood samples from an antecubital vein using sterile techniques.

Key facts

Study ID: NCT02506218
Run by: Purdue University
People needed: 12
Starts: 2015-04-01
Expected to finish: 2016-03-01
Last updated by the study team: 2018-01-12

Who can join

Age: 25 and older, up to 39. Sex: any. Healthy volunteers: accepted.

You may qualify if…

25-39 years old
BMI between 22-37 kg/m2
Weight stable (± 4.5 kg) for the previous 3 months
Not currently (or within the past 6 months) following a vigorous exercise regimen or weight loss program
No acute illness
Not smoking
Not diabetic
Not pregnant or planning pregnancy in the next 3 months
Lactose tolerant
Willing to limit purposeful activity for 48 hours prior to each testing day
Willing to consume study foods and beverages.

You may not qualify if…

<25 or >39 years old, BMI <22 or >37 kg/m2
Currently (or within the past 6 months) following a vigorous exercise regimen greater than -3 - 45 minute exercise sessions per week
Currently following a weight loss program where subject has lost greater than 4.5 kg
Acute illness
Smoking
Diabetic
Pregnant or planning pregnancy in the next 3 months
Lactose intolerant
Unwilling to consume study foods and beverages
Peri and post-menopausal women.

Where it is running

Purdue University — West Lafayette, Indiana, United States

Full record on ClinicalTrials.gov

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