Neuronal and Sensory Perception of Fat
- Conditions
- Fat Perception in the Brain
- Interventions
- Dietary Supplement: yogurt
- Registration Number
- NCT02213406
- Lead Sponsor
- University Hospital Tuebingen
- Brief Summary
This project will examine neuronal and sensory fat perception. Our hypothesis is that subjects being either hypersensitive or hyposensitive for fat will show different brain activities. Therefore the investigators will conduct functional magnetic resonance imaging (fMRI) and fat detection threshold tests examining neuronal and sensory fat perception.
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- All
- Target Recruitment
- Not specified
- healthy
- lactose intolerance
- fMRI contraindications (metal implants,...)
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- SINGLE_GROUP
- Arm && Interventions
Group Intervention Description intervention group yogurt Fat detection threshold test, intake of high and low fat yogurt, fMRI-measurements
- Primary Outcome Measures
Name Time Method Fat detection thresholds each measurement day A sensory test will be conducted to establish individual fat detection thresholds. It is expected that subjects\* brain activity is dependent on sensory fat sensitivity.
- Secondary Outcome Measures
Name Time Method Brain activity pre and post meal intake We are interested in brain activations following the consumption of yogurt with either a high or a low fat concentration. To assess this, before as well as after fat intake brain activity will be measured using functional magnetic resonance imaging (fMRI). We expect that brain activity will differ between the high and the low fat yogurt condition.
Trial Locations
- Locations (1)
University Clinic of Tuebingen, fMEG Center
🇩🇪Tuebingen, Germany