An acute study investigating the impact of resistant starch on satiety

• Research type

  Research Study

• Full title

  An acute study investigating the impact of resistant starch on perceived rated satiety.

• IRAS ID

  230039

• Contact name

  Charlotte Holmes

• Contact email

  charlotte.holmes@campdenbri.co.uk

• Sponsor organisation

  Campden BRI

• Duration of Study in the UK

  0 years, 5 months, 4 days

• Research summary

  This study is being conducted as part of the wider project ‘Manipulation of food structure and protein content to produce satiating, energy–reduced foods and beverages’. This project is a member funded research project at Campden BRI. Overall, the project aims to assist the industry in producing products that assist in weight management by exploring the manipulation of food structure to modify consumer perceptions of, and satiety responses to, energy reduced products, and the enhancement of protein content to enhance satiety.
  The objective of this study is to investigate whether higher concentrations of resistant starch in muffins have a greater perceived satiating effect than muffins containing lower concentrations of resistant starch. A minimum of 100 respondents will be pre-recruited, with the view to retaining 30 for inclusion in the study (with a minimum of 18 completing). Those respondents that meet all the recruitment criteria and have the suitable BMI will then be asked to return to attend two assessment days. On each day they will firstly be asked to complete a baseline VAS assessment and then consume one muffin that is non-identifiable and served in blind conditions (labelled with a three digit code) within 10 minutes. 15 minutes post consumption of the muffin the respondents will again be asked to complete a further VAS assessment. At a further three 15 minute intervals respondents will complete further VAS assessments. VAS assessments will then be completed at a further three hourly intervals, until four hours five minutes post consumption of the muffin. At this final time point respondents will be fed a weighed “single-course” test meal ad lib and to satiation. The remaining meal left by the respondents will then be weighed to give total amount eaten by difference.
  The outcomes from the study will be used to demonstrate whether the use of resistance starch from unripe banana flour in muffins induces a perceived satiety effect

• REC name

  London - Riverside Research Ethics Committee

• REC reference

  17/LO/1340

• Date of REC Opinion

  4 Aug 2017

• REC opinion

  Further Information Favourable Opinion