[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"health-study-detail:100633765":3},{"organization":4,"armGroups":7,"interventions":30,"overallOfficials":36,"centralContacts":36,"locations":36,"responsibleParty":37,"collaborators":36,"id":41,"slug":42,"hasResults":43,"nctId":44,"briefTitle":45,"officialTitle":45,"acronym":36,"eligibilityCriteria":46,"healthyVolunteers":47,"sex":48,"minAge":49,"maxAge":50,"enrollmentInfo":51,"targetDuration":36,"studyType":54,"phases":55,"briefSummary":57,"conditions":58,"keywords":60,"overallStatus":63,"whyStopped":36,"lastUpdateSubmitDate":64,"lastUpdatePostDateStruct":65,"startDateStruct":68,"completionDateStruct":70,"leadSponsor":72,"locationsCount":36},{"fullName":5,"class":6},"Shenzhen Institutes of Advanced Technology ,Chinese Academy of Sciences","OTHER",[8,14,18,22,26],{"label":9,"type":10,"description":11,"interventionNames":12},"SPC 0-20","EXPERIMENTAL","Each group of volunteers will be provided with five types of food for lunch, which are determined based on the SPC value. The food for the first group (SPC 0-20) includes cookies, French fries, cheese slices, doughnuts, and croissants, with the French fries purchased from McDonald's and the rest of the food bought from a supermarket.",[13],"Diagnostic Test: body composition measurements",{"label":15,"type":10,"description":16,"interventionNames":17},"SPC 20-40","Food for Group 2 (SPC 20-40): pizza, hamburgers, rice, noodles, hot dogs. The hamburgers will be purchased from McDonald's, and the rest of the food will be bought from the supermarket.",[13],{"label":19,"type":10,"description":20,"interventionNames":21},"SPC 40-60","Foods for the third group (SPC 40-60): baked potatoes, roasted sweet potatoes, apples, fried eggs, and oatmeal. All of these foods will be purchased from the supermarket.",[13],{"label":23,"type":10,"description":24,"interventionNames":25},"SPC 60-80","Foods for Group 4 (SPC 60-80): salad, carrots, silken tofu, pan-fried chicken, and boiled fish fillets. These foods will all be purchased from the supermarket.",[13],{"label":27,"type":10,"description":28,"interventionNames":29},"SPC 80-100","Foods for Group 5 (SPC 80-100): boiled pumpkin, boiled broccoli, cucumber, tomato, lettuce; all of these foods will be purchased from the supermarket.",[13],[31],{"type":32,"name":33,"description":34,"armGroupLabels":35,"otherNames":36},"DIAGNOSTIC_TEST","body composition measurements","Body composition measurements will be conducted, including body composition analysis using TANITA, bone density scan using DXA, body composition assessment using BODPOD, and 3D scan.",[9,15,19,23,27],null,{"type":38,"investigatorFullName":39,"investigatorTitle":40,"investigatorAffiliation":5,"oldNameTitle":36,"oldOrganization":36},"PRINCIPAL_INVESTIGATOR","John R. Speakman","Chief Scientist","100633765","the-relationship-between-satiety-per-calorie-spc-and-food-intake-100633765",false,"NCT07530939","The Relationship Between Satiety Per Calorie (SPC) and Food Intake","Inclusion Criteria:\n\n* Body mass index (BMI) between 18.5 and 28 kg\u002Fm2\n* Male\n* 18-44 years old\n* Healthy\n\nExclusion Criteria:\n\n* No diabetes, infectious diseases, gastrointestinal disorders, hypoglycemia, cardiovascular or cerebrovascular diseases, mental illnesses, etc.\n* Not being allergic to common foods.\n* No special dietary habits, eating disorders, irregular eating or lifestyle patterns, or smoking and drinking habits.",true,"MALE","18 Years","44 Years",{"count":52,"type":53},40,"ESTIMATED","INTERVENTIONAL",[56],"NA","With the rapid development of the modern food industry, a large number of processed foods that heavily use refined carbohydrates and fats have emerged. These foods generally lack key components such as protein, fiber, and micronutrients, disrupting the satiety regulation system that humans developed over the course of evolution. As a result, the satiety signals provided by food are significantly mismatched with their energy content, forcing people to consume more calories to meet their basic nutritional and satiety needs. Since these processed foods are also more palatable, they further promote voluntary overeating. The 2025 World Obesity Report points out that obesity has become a global issue, and it is estimated that by 2030, over 2.9 billion adults worldwide will have a body mass index (BMI) above the normal range. The proportion of people with high BMI in China is rising and is expected to reach 5.1504 million by 2030.\n\nA new concept, Satiety Per Calorie (SPC), rates foods based on the strength of the satiety signals they generate per unit of energy. Foods with high SPC values can help people naturally reduce calorie intake while staying full; in contrast, high-calorie-dense foods like fried foods and desserts are more likely to lead to unconscious overeating. A recent animal study published in Nature Metabolism indicates that neurons in the hippocampus record the sensory experience of high-calorie foods and can trigger strong eating desires even when not hungry, leading to overconsumption. Additionally, behaviors such as eating slower and reducing external distractions during meals can enhance the perception of satiety signals and lower the risk of overeating. Evidence from a review shows that slowing down eating can reduce calorie intake. Overall, the concept of SPC helps improve modern dietary structures and provides new ideas for controlling the prevalence of obesity. However, this concept still needs further experimental validation. This study will recruit 40 male volunteers with a BMI between 18.5-28 kg\u002Fm² and aged 18-44 years, to investigate the relationship between satiety per calorie and food intake.",[59],"Healthy",[61,62],"food intake","satiety per calorie","NOT_YET_RECRUITING","2026-04-08",{"date":66,"type":67},"2026-04-15","ACTUAL",{"date":69,"type":53},"2026-04-10",{"date":71,"type":53},"2026-05-31",{"name":5,"class":6}]