Slightly Overweight Non-Smokers Wanted
Take Part in Our PeaPEP Nutrition Study!
The world is fighting against increasing obesity, and we need your support! In Germany, two out of three men (60 percent) and almost half of women (45 percent) are already affected by excess kilos. Our research has shown that certain foods, despite the same calorie intake, can lead to faster and longer-lasting satiety, which has a positive effect on body weight. The feeling of hunger and satiety hormones play a decisive role here.
Your contribution counts!
Our aim is to investigate the effects of bitter substances, which are naturally contained in protein hydrolysates* from peas, on the feeling of hunger, blood satiety parameters and energy intake. We are looking for healthy men aged 20-45 years, non-smokers, with a body mass index (BMI) between 25-30 kg/m2.
Are you unsure what your BMI is? Then you can use the free BMI calculator from the German Obesity Society: adipositas-gesellschaft.de/bmi/.
When and where?
The study starts in January 2024 and includes a screening appointment (approx. 2-3 hours) and three examination days (approx. 3.5 hours each) at the Human Study Center (Gregor-Mendel-Str. 2, 85354 Freising) at ZIEL, Institute for Food and Health.
Study management: Prof. Dr. Veronika Somoza and Prof. Dr. med. Thomas Skurk.
Reward for your participation!
As a thank you for your participation, you will receive an appropriate expense allowance. You will also receive a small blood count at the screening appointment and a hearty breakfast on each study day (3 mornings in total).
Register now!
If you would like to be part of this important study or require further information, please contact Ms. Sonja Sterneder at:
Email: s.sterneder.leibniz-lsb(at)tum.de | Phone: +49 8161 71-2727
Your participation can make a significant contribution to our research. Join us and help us to improve human health!
* In protein hydrolysis, proteins (e.g. from peas, whey or wheat) are broken down into small building blocks either enzymatically or chemically. Protein hydrolysates are often used in sports and sports medicine
Partner institutions:
Leibniz Institute for Food Systems Biology at the Technical University of Munich
ZIEL, Institute for Food and Health
Technical University of Munich
Funding:
The study is funded as part of the project: AiF 21916 N. This IGF project of the "Forschungskreis der Ernährungsindustrie e.V. (FEI)" is funded by the German Federal Ministry of Economic Affairs and Climate Action (BMWK) via the German Federation of Industrial Research Associations (AiF) as part of the program for the promotion of joint industrial research (IGF) on the basis of a resolution of the German "Bundestag".