Impact of a Healthy Meal Containing Mostly Ultra-processed Foods Compared to a Healthy Meal With Less-processed Foods on Satiety and Eating Behaviors
USDA Grand Forks Human Nutrition Research Center
Summary
The purpose of this research study is to test how different aspects of food including food processing affect eating behaviors.
Description
The purpose of this project is to begin to address the current gap in research on ultra-processed foods (UPFs) and satiety with an acute feeding study that compares nutrient-dense meals containing mostly UPFs or "minimally processed" foods (MPFs) (mostly meaning ≥80% kcal) with similar food types and texture and macronutrient content to assess potential impacts on satiety, eating rate, food palatability, acceptance, and oral processing behaviors.
Eligibility
- Age range
- 18–50 years
- Sex
- All
- Healthy volunteers
- Yes
Inclusion Criteria: * do not have restrictive eating practices * regularly consume breakfast * able to understand and sign the consent form * have own transportation to the research center * not allergic to study foods or unwilling to eat them * willing to comply with study demands * able to read and understand English * available to attend two in-person visits on a weekday and/or Saturday morning from 7:15 a.m. to 12:15 p.m. Exclusion Criteria: * taking statins, medication to lower blood pressure, anti-inflammatory, anti-diabetes, or weight-loss medications * pregnant, lactating, or planni…
Interventions
- OtherUPF breakfast/MPF breakfast
Participants will be provided with the UPF breakfast during the first study visit and the MPF breakfast during the second study visit
- OtherMPF breakfast/UPF breakfast
Participants will be provided with the MPF breakfast during the first study visit and the UPF breakfast during the second study visit
Location
- USDA ARS Grand Forks Human Nutrition Research CenterGrand Forks, North Dakota