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The aim of this study is to determine if high-protein instant ramen noodles acutely increase satiety, reduce hunger, and improve blood sugar levels compared to standard instant ramen noodles in generally healthy young to middle aged adults. In addition, investigators aim to test if intake of high-protein instant ramen noodles reduces caloric intake at the next meal compared to standard instant ramen noodles.
The aim of this study is to determine if high-protein instant ramen noodles acutely increase satiety, reduce hunger, and improve blood sugar levels compared to standard instant ramen noodles in generally healthy young to middle aged adults. In addition, investigators aim to test if intake of high-protein instant ramen noodles reduces caloric intake at the next meal compared to standard instant ramen noodles. Subjects meeting the eligibility criteria will be recruited and offered a 2-condition, randomized, crossover postprandial study. Participants will be asked to limit physical activity to a specified level, consume a standardized meal at night and report to the clinic after a 12 h overnight fast. At our clinic, in random order, participants will consume: 1) one portion of high-protein instant ramen noodles (71 g; Chef Woo, Borealis Foods); 2) an isocaloric, weight matched portion of standard instant ramen noodles. The participants will have to finish consuming the noodles within 15 minutes. Water will be provided at the time of breakfast and for the next two hours. In the 4-hours following the ramen breakfast, blood will be sampled at regular intervals (0 minutes - before starting the breakfast, and 30, 60, 120 and 180 minutes after stopping breakfast) for hunger and satiety hormones (i.e., glucagon like peptide-1, peptide-YY, and ghrelin), and glucose and insulin. Visual Analogue Scales will also be administered to assess subjective hunger and satiety. At 4-hours, a buffet-style lunch will be provided and caloric intake at the meal will be covertly assessed. Subjects will leave the clinic at this point. The process will be repeated for the second condition after at least 7 d washout period.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| High protein ramen | Experimental | Participants will be asked to limit physical activity to a specified level, consume a standardized meal at night and report to the clinic after a 12 h overnight fast. At our clinic, for this arm, participants will consume one portion of high-protein instant ramen noodles (71 g; Chef Woo, Borealis Foods). In the 4-hours following the ramen breakfast, blood will be sampled at regular intervals (0 minutes - before starting the breakfast, and 30, 60, 120 and 180 minutes after stopping breakfast) for hunger and satiety hormones (i.e., glucagon like peptide-1, peptide-YY, and ghrelin), and glucose and insulin. Visual Analogue Scales will also be administered to assess subjective hunger and satiety. At 4-hours, a buffet-style lunch will be provided and caloric intake at the meal will be covertly assessed. |
|
| Standard ramen | Active Comparator | Participants will be asked to limit physical activity to a specified level, consume a standardized meal at night and report to the clinic after a 12 h overnight fast. At our clinic, for this arm, participants will consume an isocaloric, weight matched portion of standard instant ramen noodles. In the 4-hours following the ramen breakfast, blood will be sampled at regular intervals (0 minutes - before starting the breakfast, and 30, 60, 120 and 180 minutes after stopping breakfast) for hunger and satiety hormones (i.e., glucagon like peptide-1, peptide-YY, and ghrelin), and glucose and insulin. Visual Analogue Scales will also be administered to assess subjective hunger and satiety. At 4-hours, a buffet-style lunch will be provided and caloric intake at the meal will be covertly assessed. |
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| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| High protein ramen | Other | Participants will be served one portion of high-protein instant ramen noodles [CHEF WOO Roasted Chicken Flavor Ramen Cup Noodles, Borealis Foods; 71 g] |
| Measure | Description | Time Frame |
|---|---|---|
| Appetite Score Area Under the Curve (mm*180 minutes) | Calculated as satiety + fullness + (100 - hunger) + (100 - prospective food consumption)/4. Questions 1-4 from the Visual Analogue Scale will be used to assess satiety, fullness, hunger and prospective food consumption and calculate the Appetite Score | 0 to 180 minutes |
| Measure | Description | Time Frame |
|---|---|---|
| Ghrelin Area Under the Curve (pg/mL*180 minutes) | Measured in plasma | 0 to 180 minutes |
| Glucagon like peptide-1 (GLP-1) Area Under the Curve (pg/mL*180 minutes) | Measured in plasma |
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Inclusion Criteria:
Exclusion Criteria:
Unwilling or unable to have an IV catheter inserted
Body weight <110 pounds
Diabetes (any type)
Fasting capillary glucose ≥100 mg/dL
Unstable systemic medical condition
•>10% change in body weight in the prior 3 months
Medications that affect appetite or glucose regulation
Prior bariatric surgery
Uncontrolled hypertension (i.e., unmedicated blood pressure >130/90 mmHg)
Intolerance, dislike or allergy to the study food
Current or recent (within 6 months) tobacco use
High alcohol consumption (>14 drinks/week)
Currently following a weight loss diet
Irregular menstrual cycle
Currently pregnant or lactating
Principal investigator discretion (e.g., disrespectful or inappropriate interactions with study staff
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| Name | Affiliation | Role |
|---|---|---|
| Nikhil Dhurandhar | Department of Nutritional Sciences Texas Tech University | Principal Investigator |
| Kristina Petersen | Department of Nutritional Sciences Texas Tech University | Principal Investigator |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Nutrition and Metabolic Health Initiative | Lubbock | Texas | 79409 | United States |
| PubMed Identifier | Type | Citation | Retractions |
|---|---|---|---|
| 42020359 | Derived | Ozioma PU, Kudchadkar GM, Ranjbar S, Hefner M, Kale T, Hia RA, Zaroudi M, Niraula S, Dhurandhar NV. The Role of High-Protein Instant Ramen Noodles in Inducing and Maintaining Satiety: Acute, Randomized, Crossover Study. Nutr Diabetes. 2026 Apr 22;16(1):13. doi: 10.1038/s41387-026-00421-1. |
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| ID | Term |
|---|---|
| D001070 | Appetitive Behavior |
| ID | Term |
|---|---|
| D001522 | Behavior, Animal |
| D001519 | Behavior |
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| Standard ramen | Other | Participants will be served one portion of standard instant ramen noodles [RAMEN EXPRESS Chicken Flavor Ramen Cup Noodle Chef Woo, Borealis Foods; 71 g] |
|
| 0 to 180 minutes |
| Peptide-YY (PYY) Area Under the Curve (pg/mL*180 minutes) | Measured in plasma | 0 to 180 minutes |
| Glucose Area Under the Curve (mg/dL*180 minutes) | Measured in plasma | 0 to 180 minutes |
| Insulin Area Under the Curve (mUI*180 minutes) | Measured in serum | 0 to 180 minutes |
| Perceived Hunger Area Under the Curve (mm*180 minutes) | Assessed by visual analogue scale. | 0 to 180 minutes |
| Perceived Satiety Area Under the Curve (mm*180 minutes) | Assessed by visual analogue scale. | 0 to 180 minutes |
| Perceived Fullness Area Under the Curve (mm*180 minutes) | Assessed by visual analogue scale. | 0 to 180 minutes |
| Prospective Food Consumption Area Under the Curve (mm*180 minutes) | Assessed by visual analogue scale. | 0 to 180 minutes |
| Minimum ghrelin (pg/mL) | Measured in plasma | 0 to 180 minutes |
| Peak Glucagon like peptide-1 (GLP-1) (pg/mL) | Measured in plasma | 0 to 180 minutes |
| Peak Peptide-YY (PYY) (pg/mL) | Measured in plasma | 0 to 180 minutes |
| Peak Glucose (mg/dL) | Measured in plasma | 0 to 180 minutes |
| Peak Insulin (mUI) | Measured in serum | 0 to 180 minutes |
| Desire to eat something fatty Area Under the Curve (mm*180 minutes) | Assessed by visual analogue scale. | 0 to 180 minutes |
| Desire to eat something salty Area Under the Curve (mm*180 minutes) | Assessed by visual analogue scale. | 0 to 180 minutes |
| Desire to eat something savory Area Under the Curve (mm*180 minutes) | Assessed by visual analogue scale. | 0 to 180 minutes |
| Desire to eat something sweet Area Under the Curve (mm*180 minutes) | Assessed by visual analogue scale. | 0 to 180 minutes |
| Energy intake at the buffet lunch (kcal) | Food consumed during the buffet lunch | Served approximately 3.5 hours following the ramen meal test |
| Perceived hunger at peak GLP1 (mm) | Assessed by visual analogue scale. | 0 to 180 minutes |
| Perceived satiety at peak GLP1 (mm) | Assessed by visual analogue scale. | 0 to 180 minutes |
| Perceived fullness at peak GLP1 (mm) | Assessed by visual analogue scale. | 0 to 180 minutes |
| Perceived hunger at peak PYY (mm) | Assessed by visual analogue scale. | 0 to 180 minutes |
| Perceived satiety at peak PYY (mm) | Assessed by visual analogue scale. | 0 to 180 minutes |
| Perceived fullness at peak PYY (mm) | Assessed by visual analogue scale. | 0 to 180 minutes |
| Perceived hunger at minimum ghrelin (mm) | Assessed by visual analogue scale. | 0 to 180 minutes |
| Perceived satiety at minimum ghrelin (mm) | Assessed by visual analogue scale. | 0 to 180 minutes |
| Perceived fullness at minimum ghrelin (mm) | Assessed by visual analogue scale. | 0 to 180 minutes |