The Effect of Food Hedonics on Appetite Hormones Levels

Effect of Food Acceptability on Appetite Hormones' Response in Normal Weight Male Subjects

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.

Study Overview

• Status: Completed
• Conditions: Eating Behavior
• Intervention / Treatment: Other: High acceptability meal; Other: Low Acceptability Meal

• Study Type: Interventional
• Enrollment (Actual): 11
• Phase: Not Applicable

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: 18 years to 50 years (Adult)
• Accepts Healthy Volunteers: Yes
• Genders Eligible for Study: Male

Description

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 Plan

How is the study designed?

Design Details

• Primary Purpose: Basic Science
• Allocation: Randomized
• Interventional Model: Crossover Assignment
• Masking: Single

Number of Arms

2

Arms and Interventions

Participant Group / Arm	Intervention / Treatment
Experimental: High acceptability meal; A custard recipe was used as the high acceptability meal	Other: High acceptability meal
Experimental: Low acceptability meal; The regular custard recipe was reformulated to yield a low acceptability version	Other: Low Acceptability Meal

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Time Frame
Food acceptability score	Two weeks
Ghrelin level	Two weeks

Secondary Outcome Measures

Outcome Measure	Time Frame
Glucose level	Two weeks
Appetite score on the visual analogue scale	Two weeks
Insulin level	2 weeks

Collaborators and Investigators

• Sponsor: American University of Beirut Medical Center

Study record dates

Study Major Dates

• Study Start: January 1, 2014
• Primary Completion (Actual): June 1, 2015
• Study Completion (Actual): June 1, 2015

Study Registration Dates

• First Submitted: November 25, 2015
• First Submitted That Met QC Criteria: November 25, 2015
• First Posted (Estimate): November 26, 2015

Study Record Updates

• Last Update Posted (Estimate): November 30, 2015
• Last Update Submitted That Met QC Criteria: November 26, 2015
• Last Verified: November 1, 2015

More Information

Terms related to this study

• Keywords: Hedonics, Ghrelin, Hunger
• Other Study ID Numbers: NUT.AO.11