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The Breakfast Study: How Different Aspects of Food Affect Eating
RecruitingHealthy volunteers welcome
Impact of a Healthy Meal Containing Mostly Ultra-processed Foods Compared to a Healthy Meal With Less-processed Foods on Satiety and Eating Behaviors
Who can join
Ages 18 to 50 · All sexes · Healthy volunteers welcome
Full eligibility criteria
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)
About the study
The purpose of this research study is to test how different aspects of food including food processing affect eating behaviors.
What is being tested
- UPF breakfast/MPF breakfast (other)
- MPF breakfast/UPF breakfast (other)
Sponsor: USDA Grand Forks Human Nutrition Research Center · Participants: 40 · Started: Jun 8, 2026
Contact the study team
- Julie Hess, PhD · Phone: 701-795-8146
Official record on ClinicalTrials.gov — NCT07525050
Locations in the U.S.
| North Dakota | USDA ARS Grand Forks Human Nutrition Research Center, Grand Forks |
From ClinicalTrials.gov, data retrieved Sep 30, 2026. Each study sets its own eligibility; the study team decides who can join.