Recruiting

Snack Types

Sponsor:

San Diego State University

Code:

NCT03956602

Conditions

Satiety

Eligibility Criteria

Sex: All

Age: 18 - 55

Healthy Volunteers: Accepted

Interventions

Pretzels

Brazil nuts

Potato chips

Mixed nuts

White bread

Study Details

Brief summary:

The purpose of the present study was to determine the effects of different type of snack consumption on postprandial satiety, glucose, insulin, antioxidant capacity and anxiety in healthy subjects.

Conditions

Satiety

Study ID

NCT03956602

Start date

Jan 15, 2018

Status verified date

Jan, 2026

Completion date

Dec, 2028

Anticipated

Primary completion date

Dec, 2028

Anticipated

Eligibility Criteria

Eligibility Criteria

Sex: All

Age: 18 - 55

Healthy Volunteers: Accepted

Inclusion Criteria:

  • 18-55 years old

Exclusion Criteria:

  • Smoker
  • Pregnant woman
  • Required dietary supplement use
  • Required medication of metabolic disorders
  • Allergy to nuts or gluten (wheat)

Study Design

Enrollment

160 participants

Anticipated

Allocation

Randomized

Intervention Model

Crossover

Primary purpose

Prevention

Interventions and Outcome Measures

Arms

active comparator: Pretzels

Subjects consume pretzels to examine postprandial response

experimental: Brazil nuts

Subjects consume Brazil nuts to examine postprandial response

active comparator: Potato chips

Subjects consume potato chips to examine postprandial response

experimental: Mixed nuts

Subjects consume mixed nuts to examine postprandial response

active comparator: White bread

Subjects consume white bread to examine postprandial response

experimental: Dried mango

Subjects consume dried mango to examine postprandial response

experimental: Mango fruit

Subjects consume fresh mango to examine postprandial response

Interventions

Pretzels

To examine postprandial responses of pretzel consumption

Brazil nuts

To examine postprandial responses of Brazil nut consumption

Potato chips

To examine postprandial responses of potato chip consumption

Mixed nuts

To examine postprandial responses of mixed nut consumption

White bread

To examine postprandial responses of white bread consumption

Dried mango

To examine postprandial responses of dried mango consumption

Mango fruit

To examine postprandial responses of fresh mango consumption

Primary outcome measure

  • Change of Satiety [ Time Frame: 0, 20, 40, 60, 90 and 120 minutes post snack consumption ]
  • Change of glucose level [ Time Frame: 0 and 40 minutes post snack consumption ]
  • Change of insulin level [ Time Frame: 0 and 40 minutes post snack consumption ]
  • Change of anxiety feeling [ Time Frame: 0 and 40 minutes post snack consumption ]
  • Change of antioxidant level [ Time Frame: 0 and 40 minutes post snack consumption ]

Central Contacts and Locations

Central contacts

Mee Young Hong

6195942392mhong2@sdsu.edu

Locations

School of Exercise and Nutritional Sciences, SDSU

Recruiting

San Diego, California, United States, 92182-7251

Contacts

Mee Young Hong

619-594-2392mhong2@mail.sdsu.edu

More Information

Sponsor

San Diego State University

Last update posted

Jan 21, 2026

Last verified

Jan, 2026

Trial information was received from ClinicalTrials.gov and was last updated on 2026-09-10. This information was provided to ClinicalTrials.gov by San Diego State University on 2026-01-21.