Effects of Exercise on Energy Intake-Prescription of Resistance Exercise
- Conditions
- Eating BehaviorFood Reward
- Registration Number
- NCT06223282
- Lead Sponsor
- National Taiwan Normal University
- Brief Summary
Healthy young males will complete five trials in a randomized crossover counter-balanced order, including three different inter-set rest of resistance exercise in equal training volume, one repeated until failure and sedentary control. During each trial, blood samples will be collected.
The investigators hypothesized that different inter-set rest and training volume would affect subjective appetite and energy intake.
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- Male
- Target Recruitment
- 18
- Age: 20-30
- Healthy male
- No acute or chronic musculoskeletal symptoms
- Smoking
- Alcohol or drug abuse
- Failure to conduct resistance exercise
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- CROSSOVER
- Primary Outcome Measures
Name Time Method Subjective appetite 4-hour during each study intervention The appetite perceptions were obtained through a 0-100 mm visual analog scale. The variables assessed included perceptions of hunger (i.e., "How hungry do you feel?"), satisfaction (i.e., "How satisfied do you feel?"), fullness (i.e., "How full do you feel?"), prospective food consumption (i.e., "How much do you think you can eat?"), and nausea (i.e., "How nauseous do you feel?"), with 0 indicating "not at all" and 100 signifying "extremely.".
Change in active-GLP-1 4-hour during each study intervention active-GLP-1 in pg/mL
Change in acyl-Ghrelin 4-hour during each study intervention acyl-Ghrelin in pg/mL
Change in total-Ghrelin 4-hour during each study intervention total-Ghrelin in pg/mL
Change in PYY 4-hour during each study intervention PYY in pg/mL
Change in total-GLP-1 4-hour during each study intervention total-GLP-1 in pg/mL
Change in lactate 4-hour during each study intervention insulin in mmol/L
- Secondary Outcome Measures
Name Time Method Taste appeal bias 4 hours during each study intervention Taste preference (savoury or sweet) was calculated by subtracting the mean savory scores from the mean sweet scores. Positive values suggest a preference for sweet foods, while negative scores indicate a preference for savory foods, and a score of 0 signifies an equal preference between taste categories.
Change in insulin 4 hours during each study intervention insulin in mU/L
Energy intake 3 days during each study intervention Participants are required to record their diet for the day before, the current day, and the day following the experiment.
Change in TG 4 hours during each study intervention TG in mg/dL
Implicit wanting 4 hours during each study intervention Participants were given a set of food image pairs and were asked to select their preference by answering the question, "Which food do you desire the most at the moment?". The implicit wanting calculation involved further consideration of response time data based on preference choices using a standardized equation.
Relative preference 4 hours during each study intervention Participants were given a set of food image pairs and were asked to select their preference by answering the question, "Which food do you desire the most at the moment?". The relative preference was the sum of the times each type of food was chosen, with a maximum value of 48 and a minimum value of 0.
Explicit liking 4 hours during each study intervention A visual analog scale ranging from 0 to 100 mm was utilized to evaluate the question, "How pleasant would it be to taste some of this food now?" with 0 indicating "not at all" and 100 signifying "extremely."
Explicit wanting 4 hours during each study intervention A visual analog scale ranging from 0 to 100 mm was utilized to evaluate the question, "How much do you want some of this food now?" with 0 indicating "not at all" and 100 signifying "extremely."
Fat appeal bias 4 hours during each study intervention Fat preference (high or low) was calculated by subtracting the mean low-fat scores from the mean high-fat scores. Positive values suggest a preference for high-fat foods, while negative scores indicate a preference for low-fat or savory foods, and a score of 0 signifies an equal preference between fat content.
Change in glucose 4 hours during each study intervention glucose in mg/dL
Trial Locations
- Locations (1)
National Taiwan Normal University
🇨🇳Taipei, Taiwan
National Taiwan Normal University🇨🇳Taipei, Taiwan