Ultra-Processed Foods, Palatability, Appetite, and Gastrointestinal Transit

Completed · Not applicable

Conditions studied: Appetite, Gastrointestinal Transit, Food Processing, Food Palatability, Eating Behavior

In brief

The goal of this clinical trial is to learn how food processing level affects appetite and gastrointestinal transit time when meal palatability is changed. Participants will complete one screening visit and four test visits. During each test visit, participants will consume one of four meals that differ by food processing level and palatability: high-palatability ultra-processed food, low-palatability ultra-processed food, high-palatability non-ultra-processed food, or low-palatability non-ultra-processed food. The main questions this study aims to answer are whether food processing and palatability affect appetite sensations and gastrointestinal transit time. Participants will rate appetite sensations during each test visit and provide breath samples to measure gastrointestinal transit time.

Key facts

Study ID

NCT07600281

Run by

Purdue University

People needed

40

Starts

2024-09-24

Expected to finish

2026-04-30

Last updated by the study team

2026-05-22

Who can join

Age: 18 and older, up to 60. Sex: any. Healthy volunteers: accepted.

You may qualify if…

• Individuals aged 18 to 60 years.
• Any sex, gender, or orientation.
• Self-reported good health.
• No medication use.
• No allergies or food sensitivities to any of the foods used in the study.
• No anticipated change in physical activity during the study period.
• Willingness to complete all planned study activities, including the screening visit and four test visits.
• At screening, participants must rate the selected high-palatability foods between 60 and 90 on a 100-unit visual analog scale, where 100 = extremely palatable.
• At screening, participants must rate the selected low-palatability foods between 10 and 40 on a 100-unit visual analog scale.

You may not qualify if…

• Younger than 18 years or older than 60 years.
• Current medication use.
• Allergies or food sensitivities to any study foods.
• Not meeting the required palatability rating ranges during screening.
• Anticipated change in physical activity during the study period.
• Not self-reporting good health.
• Unwillingness or inability to complete the planned study activities.

Where it is running

• Purdue University — West Lafayette, Indiana, United States

Full record on ClinicalTrials.gov

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