Chronic Effects of Fats on Satiety & Energy Needs

Not Applicable

Terminated

• Conditions: Obesity; Overweight
• Interventions: Other: SFA; Other: MUFA; Other: PUFA; Other: LCn3

• Registration Number: NCT03236181
• Lead Sponsor: USDA Grand Forks Human Nutrition Research Center

Brief Summary

The purpose of this study is to evaluate the effect of dietary fat on satiety (the experience of fullness between one meal and the next) and energy metabolism over an extended period of time (chronic effects). How dietary fat sources affect satiety, appetite and energy use is unclear. The investigators will use a controlled setting for the studies. They want to know if the source of dietary fat alters satiety, satiety hormones, and energy expenditure responses after consuming different diets.

Detailed Description

This work will address the interaction of obesity and dietary fatty acids in regulating satiety and energy metabolism. The primary objective is to determine the effects of chronic intake of dietary fatty acids of varied saturation and chain length on satiety, thermogenesis and energy utilization in healthy individuals. The investigators hypothesize that unsaturated fatty acids will 1) increase satiety and 2) increase energy metabolism and that 3) the fatty acid binding protein polymorphisms are associated with reduced energy expenditure in response to dietary fat intake.

Study Timeline

• Study First Submitted: 2017-07-28
• Study First Submitted QC: 2017-07-28
• Study First Posted: 2017-08-01
• Study Start: 2017-10-03
• Primary Completion: 2018-05-24
• Study Completion: 2018-05-24
• Status Verified: 2018-08
• Last Update Submitted: 2018-08-01
• Last Update Posted: 2018-08-03

Recruitment & Eligibility

• Status: TERMINATED
• Sex: All
• Target Recruitment: 1

Inclusion Criteria

• body mass index between 25.0-34.9 kg/m2
• free of major diagnosed, untreated medical conditions
• non-smoking or use of other tobacco products, including e-cigarettes
• not taking steroid-based medications
• not planning to or currently attempting to gain or lose weight
• willing to comply with study demands
• low intake of long chain omega-3 fatty acids (<0.10 g/d) or willing to reduce intake for 6 weeks prior to starting the study

Exclusion Criteria

• diagnosed eating disorders
• diabetes (blood sugar ≥ 126 mg/dl)
• hypertension (systolic > 160 mmHg or diastolic > 100 mmHg)
• diagnosed cardiovascular, pulmonary, skeletal and metabolic diseases
• currently pregnant or planning to become pregnant, or lactating
• taking medications known to affect appetite, blood lipids, body composition, body weight, or food intake (appetite control drugs, steroids, antidepressants)

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Saturated Fat/SFA	SFA	30 grams saturated fat (SFA) in the form of heavy whipping cream will be provided to subject in a mixed meal shake
Monounsaturated Fat/MUFA	MUFA	30 grams monounsaturated fat (MUFA) in the form of olive oil will be provided to subject in a mixed meal shake
Polyunsaturated Fat Linoleic/PUFA	PUFA	30 grams high linoleic polyunsaturated fat (PUFA) in the form of high linoleic sunflower oil will be provided to subject in a mixed meal shake
Polyunsaturated Fat Omega-3/LCn3	LCn3	30 grams high omega-3 polyunsaturated fat (LCn3) in the form of fish oil will be provided to subject in a mixed meal shake

Primary Outcome Measures

Name	Time	Method
Acute effect of fat intake on energy expenditure as determined by metabolic rate	Incremental Area Under the Curve (iAUC) of metabolic rate from 0 to 4 hours

Trial Locations

Locations (1)

USDA Grand Forks Human Nutrition Research Center; 🇺🇸 Grand Forks, North Dakota, United States