Lipid Digestion & Satiety Study is Recruiting!
The purpose of the study is to compare the changes in blood lipids and feelings of satiety after participants consume four different lipid rich oil-in-water emulsions made from similar ingredients, but differing in terms of their physical properties. The emulsion lipid droplets are made from either a liquid oil or a solid fat and designed to either remain emulsified in the stomach or to aggregate (i.e. clump together) in the stomach. The study requires collection of blood samples through an IV line for analysis of blood lipids and satiety hormones, in addition to innovatively assessing the rate of gastric emptying through ultrasound! This will help us better understand which fats are healthier and more satiating and how to design food products with such desirable health properties.