The Effect of Food Hedonics on Appetite Hormones Levels

Not Applicable

Completed

• Conditions: Eating Behavior
• Interventions: Other: High acceptability meal; Other: Low Acceptability Meal

• Registration Number: NCT02615613
• Lead Sponsor: American University of Beirut Medical Center

Brief Summary

30-40 healthy male subjects with a BMI between 18.5 and 24.9 kg/m2 will be tested for food preferences using a questionnaire with 141 different foods. Accordingly, a high acceptability/palatability food will be selected (average score of ≥ 7 on the 9-point hedonic scale). Two versions of the selected high palatability food will be devised by modifying it to yield the original high and the modified low acceptability versions. The two versions will differ only in palatability and will be equicaloric. Subjects who agree on the acceptability of the two versions of the food (11 subjects) will consume, at fasting, the two versions of the food in a cross over design over two sessions. Each session will include an acceptability test, using the 9-point hedonic scale, on three instances: after sampling a spoonful, eating the whole portion and after 240 min. The quantity consumed on each session will constitute 30% of the subject's resting energy expenditure. Moreover, fasting and postprandial hunger ratings and blood samples will be collected at time 0 and after 15, 30, 60, 120, 180 and 240 min of the food/meal's ingestion. The visual analogue scale will be used for huger ratings.

Detailed Description

Not available

Study Timeline

• Study Start: 2014-01
• Primary Completion: 2015-06
• Study Completion: 2015-06
• Status Verified: 2015-11
• Study First Submitted: 2015-11-25
• Study First Submitted QC: 2015-11-25
• Study First Posted: 2015-11-26
• Last Update Submitted: 2015-11-26
• Last Update Posted: 2015-11-30

Recruitment & Eligibility

• Status: COMPLETED
• Sex: Male
• Target Recruitment: 11

Inclusion Criteria

• Gender: Male
• Age: 18-50 years
• Body Mass Index (BMI): 18.5-24.9 kg/m2
• Stable body weight for at least three months before the study with absence of any form of dieting, food restriction or other abnormal eating behaviors (to minimize effect of weight change on ghrelin status)

Exclusion Criteria

• Smoking
• Substance abuse such as alcohol or drugs
• Medical or psychological illness
• Use of medications
• Previous gastrointestinal surgery
• History of weight fluctuation (weight loss of greater than 5% within the past 3 months)

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
High acceptability meal	High acceptability meal	A custard recipe was used as the high acceptability meal
Low acceptability meal	Low Acceptability Meal	The regular custard recipe was reformulated to yield a low acceptability version

Primary Outcome Measures

Name	Time	Method
Food acceptability score	Two weeks
Ghrelin level	Two weeks

Secondary Outcome Measures

Name	Time	Method
Glucose level	Two weeks
Appetite score on the visual analogue scale	Two weeks
Insulin level	2 weeks