[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"health-study-detail:100639054":3},{"organization":4,"outcomesModule":7,"designInfo":33,"detailedDescription":36,"studyPopulation":36,"armGroups":45,"interventions":65,"overallOfficials":71,"centralContacts":76,"locations":81,"responsibleParty":99,"collaborators":36,"id":101,"slug":36,"hasResults":102,"nctId":103,"briefTitle":104,"officialTitle":104,"acronym":36,"eligibilityCriteria":105,"healthyVolunteers":106,"sex":107,"minAge":108,"maxAge":109,"enrollmentInfo":110,"targetDuration":36,"studyType":113,"phases":114,"briefSummary":116,"conditions":117,"keywords":119,"overallStatus":125,"whyStopped":36,"lastUpdateSubmitDate":126,"lastUpdatePostDateStruct":127,"startDateStruct":130,"completionDateStruct":132,"leadSponsor":134,"locationsCount":135},{"fullName":5,"class":6},"PepsiCo Global R&D","INDUSTRY",{"primaryOutcomes":8,"secondaryOutcomes":13,"otherOutcomes":28},[9],{"measure":10,"description":11,"timeFrame":12},"Eating rate","Fixed-portion (tree crisps of each of five types) that vary in hardness and thickness.","Day 1, during consumption of each fixed-portion product sample, from product entering the mouth to full consumption\u002Fswallow; approximately 1 minute per sample",[14,18,22,25],{"measure":15,"description":16,"timeFrame":17},"Participant responses to texture","Rating of perceived texture attributes (dryness, hardness, chewiness, flavour intensity, crunchiness, oiliness, aftertaste) using a 0-100 visual analogue scale, and overall liking) with written anchors tailored to the question. Higher scores reflect a greater subjective feeling of the variable being measured.","Day 1, immediately after consumption of each fixed-portion product sample; approximately 1 minute per sample",{"measure":19,"description":20,"timeFrame":21},"Appetite: Hunger","Rating of hunger using a 0-100 visual analogue scale","Day 1: Baseline (minute 0), before product consumption, and after completion of all product samples, approximately 15 minutes later",{"measure":23,"description":24,"timeFrame":21},"Appetite: Fullness","Rating of fullness using a 0-100 visual analogue scale",{"measure":26,"description":27,"timeFrame":21},"Appetite: Desire to eat","Rating of desire to eat using a 0-100 visual analogue scale",[29],{"measure":30,"description":31,"timeFrame":32},"Video recording of eating behavior","Oral processing variables such as eating rate (g\u002Fmin), bite size (g\u002Fbite), and chews per bite","Day 1, during consumption of each fixed-portion product sample; approximately 1 minute per sample",{"allocation":34,"interventionModel":35,"interventionModelDescription":36,"primaryPurpose":37,"observationalModel":36,"timePerspective":36,"maskingInfo":38},"RANDOMIZED","CROSSOVER",null,"BASIC_SCIENCE",{"masking":39,"maskingDescription":36,"whoMasked":40},"QUADRUPLE",[41,42,43,44],"PARTICIPANT","CARE_PROVIDER","INVESTIGATOR","OUTCOMES_ASSESSOR",[46,52,56,59,62],{"label":47,"type":48,"description":49,"interventionNames":50},"Pilot Plant control crisp","EXPERIMENTAL","3 baked potato crisps (same content as standard recipe) produced in lab pilot plant",[51],"Other: Snack food",{"label":53,"type":48,"description":54,"interventionNames":55},"Thin crispy","3 baked potato crisps",[51],{"label":57,"type":48,"description":54,"interventionNames":58},"Thin hard",[51],{"label":60,"type":48,"description":54,"interventionNames":61},"Thick crispy",[51],{"label":63,"type":48,"description":54,"interventionNames":64},"Thick hard",[51],[66],{"type":67,"name":68,"description":69,"armGroupLabels":70,"otherNames":36},"OTHER","Snack food","Potato crisps, all with identical salted seasoning",[47,60,63,53,57],[72],{"name":73,"affiliation":74,"role":75},"David Clayton, PhD","University of Leicester","PRINCIPAL_INVESTIGATOR",[77],{"name":73,"role":78,"phone":79,"phoneExt":36,"email":80},"CONTACT","01223 762322","david.clayton@leicester.ac.uk",[82],{"facility":83,"status":36,"city":84,"state":85,"zip":86,"country":87,"countryCode":88,"cosmosGeoPoint":89,"geoPoint":94,"contacts":95},"Nottingham Trent University","Clifton","Nottingham","NG11 8NS","United Kingdom","UK",{"type":90,"coordinates":91},"Point",[92,93],-2.72324,54.63331,{"lat":93,"lon":92},[96],{"name":97,"role":78,"phone":36,"phoneExt":36,"email":98},"Cian Sweeney, PhD","crs41@leicester.ac.uk",{"type":100,"investigatorFullName":36,"investigatorTitle":36,"investigatorAffiliation":36,"oldNameTitle":36,"oldOrganization":36},"SPONSOR","100639054",false,"NCT07592949","Impact of Crisp Hardness and Thickness on Eating Behaviour","Inclusion Criteria:\n\n* 18 to 50 years of age\n* Regular crisp consumer (e.g. at least two to three times a month or more)\n* Provide informed consent\n\nExclusion Criteria:\n\n* Those who are on a restricted diet due to weight loss or maintenance purposes\n* Have abnormal eating speeds (tested via the carrot test)\n* Smoke or vape\n* Being pregnant or breastfeeding\n* Very high exercise loads that may influence appetite\n* Allergy or intolerance to any of the product ingredients",true,"ALL","18 Years","50 Years",{"count":111,"type":112},26,"ESTIMATED","INTERVENTIONAL",[115],"NA","To analyse texturally altered crisp products that exhibit variations in hardness and thickness. The aim is to generate knowledge on how these properties influence eating behaviour (number of chews, rate of consumption, etc.), sensory and liking ratings in a fixed-portion laboratory setting. To assess whether reducing rate of consumption will maintain consumer acceptability,",[118],"Sensory",[120,121,122,123,124],"snack","crisp","chip","potato","chewing","NOT_YET_RECRUITING","2026-05-11",{"date":128,"type":129},"2026-05-18","ACTUAL",{"date":131,"type":112},"2026-05-13",{"date":133,"type":112},"2026-08-30",{"name":5,"class":6},1]