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

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.

NCT Number	NCT07600281
Lead Sponsor	Purdue University
Conditions	Appetite, Gastrointestinal Transit, Food Processing, Food Palatability, Eating Behavior
Enrollment	40 participants
Start Date	2024-09-24
Primary Completion	2026-04-30 (estimated)
Study Completion	2026-04-30 (estimated)
Updated on ClinicalTrials.gov	2026-05-22