Health TrialsbyHealthPanel

Testing the Abuse Liability of Hyper-palatable Foods

ConditionsHyperpalatable FoodsAbuse Liability
Trial statusRecruiting
Trial phaseNot applicable
Trial typeInterventional
Biological sexAll
Age18+
SponsorUniversity of Kansas

About this trial

The study will conduct a laboratory study designed to evaluate the rewarding and addictive properties of hyper-palatable foods (HPF), using potato chips as the food stimulus/sample HPF.

Eligibility criteria

This trial accepts healthy volunteers

Qualifiers

Adults 18+ years old

High dietary intake of regular potato chips (HPF stimulus in the study), identified as >=3 times per week via a standard dietary history questionnaire

Like potato chips, the study-provided food (rating of >6 out of 10 on visual analogue scale) and willing to consume them in the lab.

Disqualifiers

Currently prescribed medications for weight loss (e.g., Ozempic), attention deficit hyperactivity disorder, substance use disorder, or binge eating disorder

Substance use disorder diagnosis in the past year (self-reported) or substantial consequences from substance use in the past year (score on Drug Abuse Screening Test-10 of 6 or higher)

Eating disorder diagnosis in the past year

Bariatric surgery in the past year

Trial design

Design model

Crossover

Treatments tested in this trial

  • Full Dose HPF

    Other intervention

    This food stimulus is a regular, fried potato chip (with no modifications), considered the full dose hyper-palatable food stimulus. The nutrient characteristics are as followed (per 7 grams): 40kcal calories, 2.5g fat, 35mg sodium, 3.8g carbs.

  • Modified Dose- No Fat

    Other intervention

    The food stimulus is a baked/"air fried" potato chip with sodium. Thus, the stimulus will have almost no fat. The nutrient characteristics are as followed (per 7 grams): 34kcal calories, 0.9g fat, 37mg sodium, 4.0g carbs.

  • Modified Dose- No Sodium

    Other intervention

    The food stimulus will be a fried potato chip, unsalted. The nutrient characteristics are as followed (per 7 grams): 38kcal calories, 2.5g fat, 0.6mg sodium, 3.8g carbs

  • Jicama Root Vegetable Chip- Negative Control

    Other intervention

    The food stimulus is a baked/"air fried" Jicama root vegetable chip which will serve as the negative control with no sodium, fat, and lower carbohydrates. The nutrient characteristics are as followed (per 7 grams): 20kcal calories, 0g fat, 0.1g sodium, 0.7g carbs.

Treatment groups

168 Participants
are divided into 4 treatment groups
Group A: Sequence 1: Full Dose HPF → Modified Dose- No Fat → Modified Dose No Sodium → Negative ControlOther 4 interventions
Group B: Sequence 2: Modified Dose- No Fat → Modified Dose- No Sodium → Negative Control → Full Dose HPFOther 4 interventions
Group C: Sequence 3: Modified Dose- No Sodium → Negative Control → Full Dose HPF → Modified Dose- No FatOther 4 interventions
Group D: Sequence 4: Negative Control → Full Dose HPF → Modified Dose- No Fat → Modified Dose- No SodiumOther 4 interventions

Trial outcomes

Primary outcomes

1

Subjective effect measure: food stimulus liking

During the acute dose effects comparison, participants will rate on a visual analogue scale (0-100) how much they like the food stimulus they tasted

Time frame
Baseline, at each visit
2

Subjective effect measure: food stimulus wanting/desire

During the acute dose effects comparison, participants will rate on a visual analogue scale (0-100) how much they desire more of the food stimulus they tasted.

Time frame
Baseline, at each visit
3

Subjective effect measure: food stimulus craving

During the acute dose effects comparison, participants will rate on a visual analogue scale (0-100) how much they crave the food stimulus they tasted.

Time frame
Baseline, at each visit
4

Subjective effect measure: food stimulus likelihood to use again

During the acute dose effects comparison, participants will rate on a visual analogue scale (0-100) how likely they would be to use the food stimulus they tasted again in the future.

Time frame
Baseline, at each visit

Secondary outcomes

1

Subjective effect measure: food stimulus flavor intensity

During the acute dose effects comparison, participants will rate on a visual analogue scale (0-100) how intense the flavor of the food stimulus is that they tasted.

Time frame
Baseline, at each visit
2

Subjective effect measure: food stimulus relaxation

During the acute dose effects comparison, participants will rate on a visual analogue scale (0-100) how relaxed they felt from the food stimulus they tasted.

Time frame
Baseline, at each visit

Other outcomes

Sponsors and contacts

Click on the lead sponsor to view all of their trials.

University of Kansas

Lead sponsor

National Institute on Drug Abuse (NIDA)

Collaborator

Source ClinicalTrials.gov
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