Effect of Food Temperature and Diet Composition on Satiety, Satiety Hormones, Chewing Time and Neuronal Activity

July 23, 2024 updated by: Bibi Hajira, Khyber Medical University Peshawar

Obesity and its related illnesses have become serious health issues, obesity is today the fifth most common cause of death. Obesity rate has dramatically enhanced in both male and female, and across all ages. Food and energy intake during habitual meals, energy balance, energy expended during physical activity, all play an important role in management of weight.

Lifestyle changes and nutritional strategies are emerging as the best line of treatment for obesity. The achievement of satiety along with, the reduction in dietary intake is the primary goal of nutritionists and food scientists. Appetite control can be defined by two terms; satiety and satiation. The interaction between appetite, food intake, and hormones secreted by the gastrointestinal tract, which are secreted in response to macronutrients like carbohydrates, fats and proteins are the satiety regulators. The gut hormones including glucagon like peptide 1(GLP1), cholecystokinin (CCK) are anorexigenic in action, cause slowing of meal digestion and reduce food intake thus inducing satiation and satiety. The CCK hormone plays a key role in delaying of stomach emptying by fundus relaxation and antral inhibition, ultimately causing major satiation. The incretin hormone GLP-1's main action is to stimulate insulin secretion, inhibit glucagon secretion, regulating postprandial glucose and provide negative feedback to the stomach thereby controlling appetite. Research is needed in meal properties and different diets which may affect gut-brain signaling and altering the mechanisms of gut hormonal secretion, thus further influencing appetite satiation and satiety scores. This knowledge can be utilized in energy expenditure and weight management.

Serving temperatures alter perceived intensities, flavor and acceptances of food as well. Brain areas work in close association with the thermal perception and emotions. In neuroimaging studies neural changes have been when body is exposed to different temperatures either environmental or oral cavity. Temperature of food play an important role in the palatability and affective value of food and, consequently, in appetite regulation. Limited research has been done so far how food temperature is related to sensory perception and satiety Chewing and food texture also affect satiety and satiation. The oral processing, eating rate and physical forms of food i.e., solid versus liquid or semi-solid are all physiologically related to satiety and an individual's behavior to understand this oral sensory satiety effect, requires further studies. The number of chews has been studied showing an association between reduction in food intake with increasing number of chews. EEG is a noninvasive neuroimaging technique, helping in evaluating the cognitive part of food stimuli and food ingestion in relation to gut hormones. Sensory properties of previously identified as drivers of refreshing perception, enhance alpha and beta brain oscillations as observed in prior EEG studies.

Many factors influence satiety including food composition, temperature, environment, last meal and preload. Limited literature is available about temperature of food and its influence on satiety. My study aims to find 1) the effect of temperature of high carbohydrate, high fat meal and high protein meal on the satiety scores, satiety-related hormones, EEG and EMG. 2. To find the effect of chewing time of food on the satiety scores, satiety- related hormones, EEG and EMG.

Study Overview

Status

Completed

Conditions

Intervention / Treatment

Study Type

Interventional

Enrollment (Actual)

13

Phase

  • Not Applicable

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

  • Pakistan
    • KPK
      • Peshawar, KPK, Pakistan, 25000
        • Khyber Medical University

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

  • Adult

Accepts Healthy Volunteers

Yes

Description

Inclusion Criteria:

  • Healthy individuals of age 25- 35 years
  • BMI ranged between 18.5 and 24.9

Exclusion Criteria:

  • Chronic diseases, diabetes, endocrine disorder,
  • Any bariatric surgery that interfered with gastrointestinal functions,
  • Smoking,
  • Dieting,
  • Pregnancy, lactation,
  • Taking medication or supplements.
  • Psychiatry illnesses or dental problems will be excluded.
  • Females with the history of premenstrual syndrome will be excluded.
  • Gastrointestinal Complications
  • Following Special diets
  • Food allergy to food used in the trial

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

  • Primary Purpose: Prevention
  • Allocation: Randomized
  • Interventional Model: Crossover Assignment
  • Masking: None (Open Label)

Arms and Interventions

Participant Group / Arm
Intervention / Treatment
Experimental: High Protein Meal with cold temperature
Other: High Protein Meal at Cold Temperature

High Protein Meal providing 500kcal with 60% energy from protein, 30% fat, 10% carbohydrate.

Cold meal will be served at 25 degree C and below.
Experimental: High Protein Meal with warm temperature
Other: High Protein Meal at Warm Temperarute

High Protein Meal providing 500kcal with 60% energy from protein, 30% fat, 10% carbohydrate.

Meal will be served at warm temperature i.e., between 40 degree C and 60 degree C.
Experimental: High Protein Meal with Hot temperature
Other: High Protein Meal at Hot Temperature

High Protein Meal providing 500kcal with 60% energy from protein, 30% fat, 10% carbohydrate.

Meal will be served at hot temperature i.e., 60 degree C and above.
Experimental: High Carbohydrate Meal with cold temperature
Other: High Carbohydrate Meal at Cold Temperature

High carbohydrate meal providing 500 kcal with 65% of energy from carbohydrates, 25% from proteins and 10% from fats.

Cold meal will be served at 25 degree C and below.
Experimental: High Carbohydrate Meal with warm temperature
Other: High Carbohydrate Meal at Warm Temperature

High carbohydrate meal providing 500 kcal with 65% of energy from carbohydrates, 25% from proteins and 10% from fats.

Meal will be served at warm temperature i.e., between 40 degree C and 60 degree C.
Experimental: High Carbohydrate Meal with hot temperature
Other: High Carbohydrate Meal at Hot Temperature

High carbohydrate meal providing 500 kcal with 65% of energy from carbohydrates, 25% from proteins and 10% from fats.

Meal will be served at hot temperature i.e., 60 degree C and above.
Experimental: High Fat Meal with cold temperature
Other: High Fat Meal at Cold Temperature
High fat meal will contain 60% fat, 30% protein, 10% carbohydrate. Cold meal will be served at 25 degree C and below.
Experimental: High Fat Meal with warm temperature
Other: High Fat Meal at Warm Temperature
High fat meal will contain 60% fat, 30% protein, 10% carbohydrate. Meal will be served at warm temperature i.e., between 40 degree C and 60 degree C.
Experimental: High Fat Meal with hot temperature
Other: High Fat Meal at Hot Temperature
High fat meal will contain 60% fat, 30% protein, 10% carbohydrate. Meal will be served at hot temperature i.e., 60 degree C and above.

What is the study measuring?

Primary Outcome Measures

Outcome Measure
Measure Description
Time Frame
Hedonic 9-point
Time Frame: 30 minutes
Hedonic 9-point scale for acceptability of meal in terms of appearance, texture, smell, flavor and temperate.
30 minutes
GLP-1
Time Frame: Change from baseline till 4 hours
Glucagon like peptide-1
Change from baseline till 4 hours
Chew Counting
Time Frame: Up to 2 hours
Chew Counting was done while the test meal is consumed by the participant by EMG and video recording same time.
Up to 2 hours
EEG
Time Frame: Change from baseline till 1 hour
Pre-prandial baseline EEG was done and then immediately after when the food intake is finished and 1 hour post prandial. Alpha wave amplitude and frequency were noted.
Change from baseline till 1 hour
CCK
Time Frame: 0 minutes, 30 minutes and 180 minutes
Cholecystokinin
0 minutes, 30 minutes and 180 minutes
PYY
Time Frame: Change from baseline to 180 minutes
Peptide tyrosine tyrosine
Change from baseline to 180 minutes
Ghrelin
Time Frame: Change from baseline to 120 minutes
Human ghrelin
Change from baseline to 120 minutes
Glucose
Time Frame: Change from baseline to 120 minutes
Pre-prandial baseline glucose and then after food intake
Change from baseline to 120 minutes
Insulin
Time Frame: Change from baseline to 180 minutes
Pre-prandial baseline and after food intake
Change from baseline to 180 minutes
Serotonin
Time Frame: Change from baseline to 60 minutes
Pre-prandial baseline and after food intake
Change from baseline to 60 minutes

Secondary Outcome Measures

Outcome Measure
Measure Description
Time Frame
Remainder food intake
Time Frame: Up to 24 hours
The food given to the subjects was weighed before serving. After the participants had finished their meals the serving dish with the left overs was weighed again with the kitchen weighing scale.
Up to 24 hours
Satiety
Time Frame: Change from baseline to 240 minutes
Visual analog scale on a scale of 0 to 100 mm. High score indicate better and low score indicate worse outcome.
Change from baseline to 240 minutes

Collaborators and Investigators

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

Sponsor

Khyber Medical University Peshawar

Publications and helpful links

The person responsible for entering information about the study voluntarily provides these publications. These may be about anything related to the study.

General Publications

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 20, 2023

Primary Completion (Actual)

August 28, 2023

Study Completion (Actual)

August 28, 2023

Study Registration Dates

First Submitted

March 6, 2023

First Submitted That Met QC Criteria

April 7, 2023

First Posted (Actual)

April 20, 2023

Study Record Updates

Last Update Posted (Actual)

July 24, 2024

Last Update Submitted That Met QC Criteria

July 23, 2024

Last Verified

July 1, 2024

More Information

Terms related to this study

Keywords

Additional Relevant MeSH Terms

Other Study ID Numbers

  • KMU/IBMS/IERB/2022/9303-7

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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