An RCT investigating the effect of food carbohydrate to fat blend (ratio) on food liking, food reward, satiation and satiety. ...

In this lab-based study adult female and male participants will be randomised to receive a novel ‘milk-based’ drink which varies in fat to carbohydrate ratio – the drink will contain either 93% carbohydrate, 93% fat, or an equal amount of carbohydrate (46.5%) and fat (46.5%), as energy. Protein content (7% of calories), total energy content (483 kcal for women, 603 kcal for men) and energy density (kcal/ml) of the drinks will be matched. The different drinks (respectively, ‘carb’, ‘fat’ and ‘combo’) are formulated to be very similar in taste, mouthfeel, and appearance. This is achieved using maltodextrin, cream, sunflower oil and water as primary ingredients, and using flavourings (cream and lemon), colourings, a sweetener (sucralose), and thickeners (guar and xanthan gums) as minor ingredients. Primary outcomes for the study are: (1) satiation/satiety measured for 80 minutes after consumption of the drink, and (2) pleasantness of the taste (liking/palatability) and desire to consume more of the drink (food ...