The Breakfast Study: How Different Aspects of Food Affect Eating

Impact of a Healthy Meal Containing Mostly Ultra-processed Foods Compared to a Healthy Meal With Less-processed Foods on Satiety and Eating Behaviors

The purpose of this research study is to test how different aspects of food including food processing affect eating behaviors.

The purpose of this project is to begin to address the current gap in research on ultra-processed foods (UPFs) and satiety with an acute feeding study that compares nutrient-dense meals containing mostly UPFs or "minimally processed" foods (MPFs) (mostly meaning ≥80% kcal) with similar food types and texture and macronutrient content to assess potential impacts on satiety, eating rate, food palatability, acceptance, and oral processing behaviors.

Inclusion Criteria:

• do not have restrictive eating practices
• regularly consume breakfast
• able to understand and sign the consent form
• have own transportation to the research center
• not allergic to study foods or unwilling to eat them
• willing to comply with study demands
• able to read and understand English
• available to attend two in-person visits on a weekday and/or Saturday morning from 7:15 a.m. to 12:15 p.m.

Exclusion Criteria:

• taking statins, medication to lower blood pressure, anti-inflammatory, anti-diabetes, or weight-loss medications
• pregnant, lactating, or planning to become pregnant
• diagnosed with an eating disorder, hypothyroidism, or cancer
• allergy to study foods or express unwillingness to consume them
• have gained or lost more than 10 pounds in the last 3 months
• regular participants in vigorous endurance or resistance exercise (e.g., marathons, endurance bike races, triathlons, CrossFit, powerlifting)