Study of Food Preferences and Sensory Perceptions After Bariatric Surgery (BariaTaste 2)

March 13, 2023 updated by: Hospices Civils de Lyon

Comparative Study of Differences in Food Preferences and Sensory Perceptions Between People With Obesity With or Without Bariatric Surgery

Several studies report changes in food preferences in favor of low energy density foods after bariatric surgery and changes in scores of liking and desire to eat, as well as changes in hedonic evaluation certain foods. However, only one study was held in a more realistic condition of consumption by using real food, looking at some aspects of food preferences and giving contradictory results. We hypothesise that food preferences are different between obese people with and without a bariatric surgery. The main objective of this study is to compare the differences in food quality (proportion of total energy intake from foods with high energy density versus foods with low energy density), evaluated during a standardized and validated buffet between adult women with severe complicated or morbid obesity and women who have undergone bariatric surgery in the last 12 months.

Study Overview

Status

Completed

Conditions

Intervention / Treatment

Study Type

Observational

Enrollment (Actual)

36

Contacts and Locations

This section provides the contact details for those conducting the study, and information on where this study is being conducted.

Study Locations

  • France
      • Lyon, France
        • : Center for Research in Human Nutrition Rhône-Alpes, Institut Paul Bocuse Research Center

Participation Criteria

Researchers look for people who fit a certain description, called eligibility criteria. Some examples of these criteria are a person's general health condition or prior treatments.

Eligibility Criteria

Ages Eligible for Study

18 years to 65 years (Adult, Older Adult)

Accepts Healthy Volunteers

N/A

Genders Eligible for Study

Female

Sampling Method

Non-Probability Sample

Study Population

This study will focus on adult female volunteers with severe complicated or morbid obesity who may or may not have undergone bariatric surgery in the past 12 months.

Description

Inclusion Criteria:

  • Woman from 18 to 65 years old (included)
  • Person capable of going to the Institut Paul Bocuse Research Center, Bellecour platform, 20 Place Bellecour, 69002 Lyon
  • Person who agree to participate in the study
  • Person having signed the consent of image rights
  • For the surgery group: person who has undergone bariatric surgery (except gastric band)
  • For the control group: person with a BMI ≥ 35 kg / m2 who did not benefit from bariatric surgery

Exclusion Criteria:

  • Person with a food allergy or food intolerance to at least one of the study products
  • Person excluding certain foods from their diet for religious or personal reasons.
  • Person who smoke
  • Person with severe digestive disorders, dysphagia, abdominal pain
  • Person who cannot give her agreement, not mastering the French language
  • Person who has exceeded the annual amount of compensation in the year for participation in research protocols
  • Pregnant or breastfeeding woman or not taking effective contraception
  • Person with a history of pathology which may interfere according to the investigator with the criteria of the study (ENT, neurological, upper digestive pathologies, ...)
  • For the surgery group: conversion of any type of bariatric surgery

Study Plan

This section provides details of the study plan, including how the study is designed and what the study is measuring.

How is the study designed?

Design Details

Cohorts and Interventions

Group / Cohort
Intervention / Treatment
Bariatric surgery
Women with obesity, with a bariatric surgery
Other: Evaluation of food preferences during a standardized and validated buffet.

The dietary preferences of people will be collected by a direct measurement of eating behavior in front of a dedicated and standardized ad-libitum buffet.

As part of this buffet, 3 dichotomous categories of food will be studied:

  • high / low in fat (HF / LF)
  • high / low in carbohydrates (HC / LC)
  • high / low in protein (HP / LP). During the buffet, participants will be filmed to study their food choices and the microstructure of their meal. We will define food preferences as the relative consumption choices of the food categories studied. We will also collect the time spent at the buffet, the duration of ingestion, the total duration of the meal, the number of bites per minute, the total number of bites and the number of bites by type of food.

Weighing's will be carried out before and after consumption in order to determine the total energy intake and the macronutrient intake (proteins, lipids, carbohydrates) of the participants.
Control
Women with obesity, without a bariatric surgery
Other: Evaluation of food preferences during a standardized and validated buffet.

The dietary preferences of people will be collected by a direct measurement of eating behavior in front of a dedicated and standardized ad-libitum buffet.

As part of this buffet, 3 dichotomous categories of food will be studied:

  • high / low in fat (HF / LF)
  • high / low in carbohydrates (HC / LC)
  • high / low in protein (HP / LP). During the buffet, participants will be filmed to study their food choices and the microstructure of their meal. We will define food preferences as the relative consumption choices of the food categories studied. We will also collect the time spent at the buffet, the duration of ingestion, the total duration of the meal, the number of bites per minute, the total number of bites and the number of bites by type of food.

Weighing's will be carried out before and after consumption in order to determine the total energy intake and the macronutrient intake (proteins, lipids, carbohydrates) of the participants.

What is the study measuring?

Primary Outcome Measures

Outcome Measure
Measure Description
Time Frame
Food preference for high energy dense foods
Time Frame: Day 1
The main endpoint of the study is the proportion of total energy intake from foods with high energy density versus foods with low energy density evaluated during a standardized and validated buffet.
Day 1

Collaborators and Investigators

This is where you will find people and organizations involved with this study.

Sponsor

Hospices Civils de Lyon

Study record dates

These dates track the progress of study record and summary results submissions to ClinicalTrials.gov. Study records and reported results are reviewed by the National Library of Medicine (NLM) to make sure they meet specific quality control standards before being posted on the public website.

Study Major Dates

Study Start (Actual)

April 26, 2021

Primary Completion (Actual)

December 21, 2021

Study Completion (Actual)

December 21, 2021

Study Registration Dates

First Submitted

July 16, 2020

First Submitted That Met QC Criteria

August 10, 2020

First Posted (Actual)

August 13, 2020

Study Record Updates

Last Update Posted (Actual)

March 14, 2023

Last Update Submitted That Met QC Criteria

March 13, 2023

Last Verified

March 1, 2023

More Information

Terms related to this study

Additional Relevant MeSH Terms

Other Study ID Numbers

  • 69HCL20_0182

Drug and device information, study documents

Studies a U.S. FDA-regulated drug product

No

Studies a U.S. FDA-regulated device product

No

This information was retrieved directly from the website clinicaltrials.gov without any changes. If you have any requests to change, remove or update your study details, please contact register@clinicaltrials.gov. As soon as a change is implemented on clinicaltrials.gov, this will be updated automatically on our website as well.

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