Impact of Acute Resistance Exercise on Taste Perception and Appetite Response to Plant Protein in Resistance Trained Adults
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 29
- 试验地点
- 1
- 主要终点
- Part 1: Change in Taste Intensity
研究概览
简要总结
Some evidence suggests that taste perception might be modulated by physical exercise, with differences observed after aerobic exercise (DOI:10.1093/chemse/23.4.417) and with habitual exercise (DOI:10.3390/nu11010155). However, the effects of resistance exercise on taste perception has not been studied. This knowledge is important as it may impact the acceptability of foods consumed after exercise.
While plant-protein supplement powders are gaining increased popularity, their palatability and, thereby, acceptability may be a shortcoming. This randomised crossover trial aims to investigate (1) the taste perception and acceptability of plant protein supplement powders and (2) whether resistance exercise modulates taste perception and appetite responses to plant protein.
详细描述
Phase 1 (part 1): A randomised crossover trial, involving 15-20 adult men (aged 18-40 years old). Two conditions (resistance exercise or rest) will be undertaken in randomised order.
Participants will be required to attend three tests visits. The first visit will last approximately 2 hours and involves signing informed consent, body composition assessment (BodPod), strength tests (3-Repetition Maximum) and completion of questionnaires.
The second and third visits are the experimental test visits (exercise or rest) and will last approximately 4 hours each. Individuals will arrive at the laboratory two hours after consuming a standardized breakfast.
Participants will be provided with eight food-grade samples and asked to complete a battery of questionnaires to evaluate taste perception and liking (visual analogue scales (VAS), generalised labelled magnitude scale (gLMS), 9-point Likert scale). The eight samples are: (1) sucrose (2) umami (3) soy protein (4) pea protein (5) hemp protein (6) brown rice (7) whey protein and (8) apple juice. Each sample will be served as a 20-mL-solution. Except for sucrose and umami (in water), the protein-based samples will be served in low sugar apple juice. Subjects will taste the samples in a "sip-and-spit" manner. Each solution will be designated by a 3-digit number and they will be provided in a randomized order.
Participants will then undergo approximately 1 hour of rest (control) or resistance exercise conditions, after which they will repeat an identical tasting session of the 8 samples.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Other
- 盲法
- Single (Participant)
入排标准
- 年龄范围
- 18 Years 至 40 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Phase 1: Adult males; Phase 2: Adult females
- •Aged between 18 and 40 y.o.)
- •Physically active in accordance with IPAQ
- •Lifting weights, at least, once a week
- •Non-smokers
- •BMI between 18 and 30
排除标准
- •Phase 1: Females; Phase 2: Males
- •Subjects younger than 18 or older than 40 y.o.
- •BMI lower than 18 and higher than 30
- •Insufficiently active individuals
- •Physical active individuals that do not perform a regular strength training
- •Having any condition health-related that could preclude both their participation in physical testing and a bout of resistance training
- •Taking medications known to impact taste and/or appetite
- •Medical condition known to impact taste and/or appetite
- •Medical condition linked to cognitive impairment
结局指标
主要结局
Part 1: Change in Taste Intensity
时间窗: 2 hours: (1) baseline sampling session, (2) post-intervention sampling session (i.e. after 1 hour resistance training or rest).
Taste intensity from Generalised Labelled Magnitude Scale (gLMS) Validated 200 millimetre scales will be used to assess intensity of the taste of each sample. This scale has anchors located at each end of the scale and along the scale (barely detectable, weak, moderate, strong, very strong, strongest imaginable). On the bottom end of the scale, the extreme negative response (0 mm) is represented, while the top end (200 mm) represents the positive response. Participants mark along the line where it most represents their subjective perception between both ends.
Part 2: Change in Appetite - Composite Appetite Score
时间窗: 3.5 hours: (1) at participant arrival, (2) after exercise or resting condition (3) immediately after the protein bolus (4) 30 minutes after the protein bolus (5) 60 minutes after the protein bolus (6) after the lunch meal
Validated 100 millimetre Visual Analogue Scales (VAS) will be used to assess appetite, at six (6) set time points throughout the experimental visit. This VAS has anchors located at each end of the scale. On the left end of the scale, the extreme negative response (0 mm) is represented, while the right end (100 mm) represents the positive response. Participants mark along the line where it most represents their subjective perception between both ends. Composite Appetite Score derived from aspects such as hunger, fullness, desire to eat and prospective food consumption will be calculated.
Part 1: Change in Liking of the samples
时间窗: 2 hours: (1) baseline sampling session, (2) post-intervention sampling session (i.e. after 1 hour resistance training or rest). Change scores will be compared between exercise and rest condition.
9-point Likert Scale to rate overall liking of each sample, from 0 (dislike extremely) to 9 (like extremely).
Part 2: Energy Intake
时间窗: Day 2 and Day 3
Energy intake measurement. Participants will be given a standardised fixed breakfast to be eaten at home 2 hours prior the testing visit. At the end of the testing visit participants will be served with ad libitum lunch meal in the laboratory. Lunch EI (kilocalories) will be measured objectively, by weighing foods before and after consumption and calculating energy intake based on their nutritional data. EI will be compared between exercise and rest conditions
次要结局
- Part 2: Palatability - Filling(Day 2 and Day 3)
- Part 2: Palatability - Savoury(Day 2 and Day 3)
- Part 2: Palatability - Satisfaction(Day 2 and Day 3)
- Part 2: Palatability - Taste(Day 2 and Day 3)
- Part 2: Changes in Desire to Eat(3.5 hours: (1) at participant arrival, (2) after exercise or resting condition (3) immediately after the protein bolus (4) 30 minutes after the protein bolus (5) 60 minutes after the protein bolus (6) after lunch. Mixed model ANOVA will be used.)
- Part 1: Changes in Sensory Perception - Smell(2 hours: (1) baseline sampling session, (2) post-intervention sampling session (i.e. after 1 hour resistance training or rest))
- Part 2: changes in cortisol(3 hours: (1) immediately after participant arrival, (2) after exercise or rest, (3) 1 hour after exercise or rest (i.e. immediately before the lunch meal))
- Part 2: Palatability - Sweet(Day 2 and Day 3)
- Part 1: Changes in Sensory Perception - Taste(2 hours: (1) baseline sampling session, (2) post-intervention sampling session (i.e. after 1 hour resistance training or rest))
- Part 2: changes in testosterone(3 hours: (1) immediately after participant arrival, (2) after exercise or rest, (3) 1 hour after exercise or rest (i.e. immediately before the lunch meal))
- Part 2: Changes in Fullness(3.5 hours: (1) at participant arrival, (2) after exercise or resting condition (3) immediately after the protein bolus (4) 30 minutes after the protein bolus (5) 60 minutes after the protein bolus (6) after lunch. Mixed model ANOVA will be used.)
- Part 2: Changes in Prospective Food Consumption(3.5 hours: (1) at participant arrival, (2) after exercise or resting condition (3) immediately after the protein bolus (4) 30 minutes after the protein bolus (5) 60 minutes after the protein bolus (6) after lunch. Mixed model ANOVA will be used.)
- Part 1: changes in Sensory Perception - Aftertaste(2 hours: (1) baseline sampling session, (2) post-intervention sampling session (i.e. after 1 hour resistance training or rest))
- Part 2: Palatability - Pleasantness(Day 2 and Day 3)
- Part 2: Changes in Hunger(3.5 hours: (1) at participant arrival, (2) after exercise or resting condition (3) immediately after the protein bolus (4) 30 minutes after the protein bolus (5) 60 minutes after the protein bolus (6) after lunch. Mixed model ANOVA will be used.)
- Part 1: Changes in Sensory Perception - Visual Appeal(2 hours: (1) baseline sampling session, (2) post-intervention sampling session (i.e. after 1 hour resistance training or rest))
- Part 1: Changes in Sensory Perception - Palatability(2 hours: (1) baseline sampling session, (2) post-intervention sampling session (i.e. after 1 hour resistance training or rest))
研究者
Katy Horner
Lecturer in Sport and Exercise Science
University College Dublin