Substrate Oxidation Does Not Affect Short Term Food Intake in Healthy Boys and Men.
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 30
- 试验地点
- 2
- 主要终点
- Food Intake
研究概览
简要总结
The purpose of this study is to investigate the effect of substrate oxidation, expressed by RER, on food intake regulation and net energy balance.
详细描述
The relationship between substrate oxidation as measured by respiratory exchange ratio (RER) and food intake is undefined. This study is examining the effects of three modulators of substrate oxidation (RER), a glucose preload, exercise and age food intake regulation and net energy balance in normal-weight boys (9-12 y) and men (20-30 y).
Subjects (15 boys, 15 men) were measured in random order with treatments of beverages of either water or glucose followed by either moderate exercise or rest for 40 min. Measures included RER via indirect calorimetry, energy expenditure, subjective appetite, food intake measured at an ad libitum pizza meal and net energy balance as the sum of the calories of the glucose preload + calories from the pizza lunch minus energy expended at exercise or rest.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Prevention
- 盲法
- Single (Participant)
入排标准
- 年龄范围
- 9 Years 至 29 Years（Child, Adult）
- 性别
- Male
- 接受健康志愿者
- 是
入选标准
- •Born at full term
- •Men Age:20-29 years/BMI: 20-25
- •Boys Age 9-11/BMI percentile: 15th to 85th:
排除标准
- •Individuals with lactose intolerance, allergies to milk and dairy products
- •Individuals with gastrointestinal problems
- •Individuals with diabetes or other metabolic diseases
- •Individuals scoring ≥ 11 on an Eating Habit Questionnaire
结局指标
主要结局
Food Intake
时间窗: 60 - 90 min in the study
Energy intake from the ad libitum the pizza meal at 60 min was calculated based on the weight consumed and the compositional information provided by the manufacturer.
次要结局
- Net Energy Balance(0-90 min in the study)
研究者
G. Harvey Anderson
Professor
University of Toronto