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Study Title and Description

Taste and smell sensations enhance the satiating effect of both a high-carbohydrate and a high-fat meal in humans.



Key Questions Addressed
1 What are the association between low-calorie sweeteners and health?
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Primary Publication Information
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TitleData
Title Taste and smell sensations enhance the satiating effect of both a high-carbohydrate and a high-fat meal in humans.
Author Warwick ZS, Hall WG, Pappas TN, Schiffman SS.
Country Department of Psychology, Duke University, Durham, NC 27706.
Year 1993
Numbers Pubmed ID: 8451323

Secondary Publication Information
There are currently no secondary publications defined for this study.


Extraction Form: LCS-RCT
Design Details
Question... Follow Up Answer Follow-up Answer
Population Adults
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Intervention/Exposure Aspartame
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Comparator none (tasty vs bland)
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LCS vs sugar/ or others 2
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Outcomes Ratings of: Pleasantness; Hunger (satiation); Fullness; Alertness; postprandial glucose peaks and free fatty acid levels; Chemosensory perception of mixtures (tastes and aromas) 1h after consumption of breakfasts that contained aspartame or were bland); Lunch intake: caloric amount; pleasantness; etc following test breakfast
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Study Design RCT-c
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Country/Region US
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Age (mean or range) 23.1
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Age 23.1
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% Male 0.7
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BMI nr
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Intervention Form Food or Meal
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Sample size 10
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Number analyzed (intervention) 10
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Number analyzed (control) 10
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Baseline health normal weight for height, nonsmoker, no family history of metabolic disorder or obesity, taking no medication other than oral contraceptives.
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Baseline health (coded) Healthy
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Duration 4 separate all day sessions
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Duration (coded) <1 day
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brain 1
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glycaemia 1
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appetite 1
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dietary 1
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bodyweight 0
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Primary (Most important outcome) taste
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Hypotheses/Aim(s) of Study 1. Do taste and smell sensations enhance satiety in normal- weight, nondieting young Adults?,2. Does the satiating effect of taste and smell sensations depend on the nutritional composition of the food?,3. Do high-fat and high-carbohydrate meals differ in satiating effect when meal sensory properties are standardized?,4. Are levels of blood glucose and free fatty acids (FFA) following a meal modulated by meal sensory properties?
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Funding source -Supported by: the American Psychological Association,- MO1-RR-30, National Center for Research Resources, General Clinical Research Centers Program, NIH: NIA AG00443 ,-a Grant-in-Aid of Research from Sigma Xi, the Scientific Research Society; and Sarah W. Stedman Center for Nutritional Studies
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Funding(coded) NP
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Internal
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