Thermic Effect of Three Different Meals in Healthy Women

Dietary Induced Thermogenic Differences After Consumption of an Unrefined Meal, a Gluten-free Meal, and a Highly Processed Meal

This study will investigate the acute effect of three isocaloric meals varying in level of food processing, including a whole foods, gluten-free, and highly processed meal on energy metabolism and blood glucose in 8-12 young adult, normal weight females. A secondary aim of this proposed study is to compare palatability, satiety, and perceived energy ratings among highly processed, unrefined, and gluten-free unrefined isocaloric meals.

Study Overview

• Status: Completed
• Conditions: Obesity; Weight Loss
• Intervention / Treatment: Other: Whole Food Meal; Other: Processed Food Meal; Other: Gluten-free and lactose-free

Detailed Description

A shift towards a diet containing large quantities of highly processed foods is believed to be a major contributor to the trends in obesity. The degree of processing of foods often affects the nutritional content of the constituents. A reduction in macromolecular complexity allows for an increased rate of digestion, meaning that the body does not have to work as hard to metabolize high processed food products. Thus, the purpose of this study is to investigate the effect on energy metabolism and blood glucose after the consumption of an unrefined, whole foods meal versus two highly processed food meals, including a common Western style meal and gluten-free meal in 8-12 young adult, normal weight females. A secondary aim of this proposed study is to compare palatability, satiety, and perceived energy ratings among highly processed, unrefined, and gluten-free unrefined isocaloric meals. It is hypothesized that an unrefined meal will induce a greater postprandial thermogenic response and a smaller blood glucose response than a highly processed or gluten-free meal. Additionally, it is hypothesized that a highly processed foods meal will be considered more palatable than an unrefined or gluten-free meal.

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

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: 18 years to 24 years (Adult)
• Accepts Healthy Volunteers: Yes

Description

Inclusion Criteria:

• Healthy females between the ages of 18 and 24 years that have BMIs that fall in the range of 18.5 kg/m2 to 28 kg/m2.

Exclusion Criteria:

• Those with a history of celiac disease or other food allergies, metabolic disease or heart disease.

Study Plan

How is the study designed?

Design Details

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

Number of Arms

3

Arms and Interventions

Participant Group / Arm	Intervention / Treatment
Active Comparator: Whole Food Meal; Whole foods meal - grilled cheese and drink meal	Other: Whole Food Meal; Whole foods meal
Experimental: Processed Food Meal; Highly processed foods - grilled cheese and drink meal	Other: Processed Food Meal; Processed food meal
Experimental: Gluten-Free and Lactose-Free Meal; Gluten-free and lactose-free foods - grilled cheese and drink meal	Other: Gluten-free and lactose-free; Gluten-free and lactose-free food meal

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Thermic Effect of Meals (TEM) also known as Postprandial Thermogenesis	The total amount of calories burned after each meal will be measured using indirect calorimetry with the ventilated hood technique. Specifically, the thermic effect of each meal will be measured for a total of three hours at 45 minute intervals for 15 minutes at a time (45-60; 105-120; and 165-180 minutes)	TEM; 45-60; 105-120; and 165-180 minutes after meal ingestion

Secondary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Blood Glucose Response	Change in postprandial blood glucose compared baseline	Baseline line 0 minutes, and 60, 120, 180 minutes postprandial
Change in Hunger and Palatability Scores and Energy Level	Assess change in subjective hunger, fullness, satiation, palatability and energy ratings using a visual analog scale ranging from 0-100 mm	Baseline 0 minutes, and 60, 120, 180 minutes postprandial
Heart Rate	Measure heart rate following the resting metabolic rate test	Baseline 0 minutes, 60, 120, and 180 minutes postprandial
Blood Pressure	Measure blood pressure following the resting metabolic rate test	Baseline 0 minutes, 60, 120, and 180 minutes postprandial

Collaborators and Investigators

• Sponsor: Skidmore College
• Investigators: Study Chair: Mary Hoehn, MPH, Skidmore College

Study record dates

Study Major Dates

• Study Start (Actual): February 23, 2015
• Primary Completion (Actual): May 30, 2015
• Study Completion (Actual): May 30, 2015

Study Registration Dates

• First Submitted: June 11, 2020
• First Submitted That Met QC Criteria: June 17, 2020
• First Posted (Actual): June 22, 2020

Study Record Updates

• Last Update Posted (Actual): April 9, 2024
• Last Update Submitted That Met QC Criteria: April 5, 2024
• Last Verified: April 1, 2024

More Information

Terms related to this study

• Additional Relevant MeSH Terms: Body Weight; Body Weight Changes; Weight Loss
• Other Study ID Numbers: 1502-441

Plan for Individual participant data (IPD)

• Plan to Share Individual Participant Data (IPD)?: NO

Drug and device information, study documents

• Studies a U.S. FDA-regulated drug product: No
• Studies a U.S. FDA-regulated device product: No