Experimental Breakfast Study

Principal Investigator:
 
Professor Jayne Woodside 
 
Name of the Study: 
 
Sensory evaluation and response to two granola and yogurt breakfast options  
 
Why is this Study important?
 
Foods that are rich in fat and sugar are considered more palatable and enjoyable to eat; however, research shows that if overconsumed they can be detrimental to our health.  Reformulation of food products to make them healthier, i.e. reduced fat and sugar, without compromising the taste is considered an approach to improve population health. We have developed two granola and yogurt breakfast options. One is considered a more sensible option (low calorie, low fat and low sugar) than the other (high calorie, high fat and high sugar). We aim to evaluate whether the two granola and yogurt breakfast options taste similar, and to examine the body’s response to the different options. The results from this study will inform us if food products can be reformulated to make them healthier without compromising the taste.
 
What is the Research question/aim?:  
 
The aim of the study is to investigate whether two granola and yogurt breakfast options taste similar, and to examine the body’s response to the different options. 
 
What the Study involves:
 
The study includes two visits (one week interval between visits) at the Northern Ireland Clinical Research Facility (NICRF). The visits will be in the morning following an overnight fast and will last approximately two hours. At each of the visits participants will be asked to consume the granola and yogurt breakfast. Participants will either be asked to consume the ‘indulgent’ breakfast at the first appointment, and then be asked to consume the ‘sensible’ breakfast at the second appointment, or to consume the breakfasts in the alternative order. At each visit blood samples will be taken at three time-points: after a 20 minutes rest period, followed by 60 and 90 minutes (between the 60 and 90 minute interval participants will be asked to consume the breakfast as described above). Participants will also be asked to complete a number of questionnaires about the palatability of the breakfast, and rate their level of hunger. Height (m) and weight (kg) will be measured at the first visit.
 
PPI Involvement:
 
Not applicable. 
 
Who can take part in the Study?
 
Healthy adults aged between 18 and 64 years may take part in the study. There are specific eligibility criteria that the research team will check to ensure participants are suitable for the study.
 
Contact Information:
 
Name: Dr Sinead Watson
 
Address: Nutrition Group
Centre for Public Health
School of Medicine, Dentistry and Biomedical Sciences
Queen’s University Belfast,
Institute of Clinical Science B (1st Floor)
Grosvenor Road
Belfast
BT12 6BJ
 
Email: s.watson@qub.ac.uk
 
Phone number: 028 9097 6453
 
or
 
Name: Professor Jayne Woodside
 
Address: Nutrition Group
Institute for Global Food Security (Centre for Public Health)
School of Medicine, Dentistry and Biomedical Sciences
Queen’s University Belfast,
Institute of Clinical Science B (1st Floor)
Grosvenor Road
Belfast
BT12 6BJ
 
Email: j.woodside@qub.ac.uk
 
Phone number: 028 9097 8942 
 
Social Media links: not applicable
 

Location:

NI Clinical Research Facility,

U Floor, Belfast City Hospital,

Lisburn Road, Belfast, BT9 7AB

 

Tel:+44 (0)28 9504 0342

Email:NICRF@belfastrust.hscni.net

 
Connect to the NICRF