Effect of High-fat/High-sugar Diet on Food Reward Signaling
2022年10月7日 更新者：Marc Tittgemeyer、Max Planck Institute for Metabolism Research
Influence of High Fat Feeding on Brain and Behaviour in Individuals at Genetic Risk of Obesity
In this randomized, single-blinded basic research study, healthy normal-weight human participants are exposed to a high-fat/high-sugar (HF/HS) snack or a low-fat/low-sugar (LF/LS) snack twice a day for eight weeks in addition to their regular diet. All participants are tested at baseline, after 4 weeks and after 8 weeks of dietary intervention.
At all time points the investigators acquire the following parameters:
- Body weight and composition,
- Blood parameters to control for metabolic changes,
- Visual analog scales (hunger, satiety, tiredness, etc.),
- Fat and sugar concentration preference,
- Functional Magnetic Resonance Imaging (fMRI) during a learning and a gustatory perception task.
The investigators hypothesize that the habitual consumption of a small HF/HS snack will reduce the preference for low-fat concentrations and will have an impact on brain response to the anticipation and consumption of palatable food. Moreover, the investigators hypothesize, that HF/HS diet will have an impact neuronal encoding of learning independent of food cues. The investigators expect these alterations independent of body weight gain suggesting a direct effect of HF/HS diet on neuronal circuits.
調査の概要
状態
完了
条件
詳細な説明
In this randomized, single-blinded basic research study, healthy normal-weight human participants are exposed to a high-fat/high-sugar (HF/HS) snack or a low-fat/low-sugar (LF/LS) snack twice a day for eight weeks in addition to their regular diet.
The investigators test the effect of this dietary intervention on body weight, metabolic parameters such as insulin sensitivity, blood cholesterol and triglycerides, the preference of fat and sugar taste, the brain response to milkshake anticipation and consumption, and as the neuronal coding of prediction error learning.
Here, all participants are tested at baseline, after 4 weeks and after 8 weeks of dietary intervention using behavioral tasks, fMRI and blood sampling.
The investigators hypothesize that the habitual consumption of a small HF/HS snack will reduce the preference for low-fat concentrations and impact brain response to the anticipation and consumption of palatable food.
Moreover, the investigators hypothesize, that HF/HS diet will have an impact neuronal encoding of learning independent of food cues.
The investigators expect these alterations independent of body weight gain suggesting a direct effect of HF/HS diet on neuronal circuits.
研究の種類
介入
入学 (実際)
82
段階
- 適用できない
参加基準
研究者は、適格基準と呼ばれる特定の説明に適合する人を探します。これらの基準のいくつかの例は、人の一般的な健康状態または以前の治療です。
適格基準
就学可能な年齢
18年～65年 (大人、高齢者)
健康ボランティアの受け入れ
はい
受講資格のある性別
全て
説明
Inclusion Criteria:
- right handed
- non-smoker (for the last 1 year not smoked more than 2 cigarettes per month)
- Body Mass Index between 20-27 kg/m2 (healthy weight)
Exclusion Criteria:
- serious or unstable medical illness (e.g., cancer);
- past or current history of alcoholism or consistent drug use;
- current and history of major psychiatric illness as defined by the DSM-IV (Diagnostic and Statistical Manual) criteria including eating disorders,
- medications that affect alertness (e.g., barbiturates, benzodiazepines, chloral hydrate, haloperidol, lithium, carbamazepine, phenytoin, etc.) and any psychoactive drugs or anti-obesity agents;
- history of major head trauma with loss of consciousness;
- ongoing pregnancy;
- known taste or smell dysfunction;
- a diagnosis of diabetes;
- any known food allergy, certain food sensitivities (lactose);
- pregnant or nursing women,
- history of metalworking, injury with shrapnel or metal slivers, and major surgery;
- history of pacemaker or neurostimulator implantation.
研究計画
このセクションでは、研究がどのように設計され、研究が何を測定しているかなど、研究計画の詳細を提供します。
研究はどのように設計されていますか？
デザインの詳細
- 主な目的：基礎科学
- 割り当て：ランダム化
- 介入モデル：並列代入
- マスキング：独身
武器と介入
参加者グループ / アーム |
介入・治療 |
|---|---|
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実験的：High-Fat/High-Sugar (HF/HS) Diet
Participants randomized to consume an HF/HS yoghurt (40.8 % kcal from fat, 45.6 % kcal from carbohydrates, 13 % kcal from protein of 79.5 total kcal) two times a day for eight weeks in addition to their normal diet.
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実験的：Low-Fat/Low-Sugar (LF/LS) Diet
Participants randomized to consume an LF/LS yoghurt (17.1 % kcal from fat, 29.1 % kcal from carbohydrates, 51.9 % kcal from protein of 78 total kcal) two times a day for eight weeks in addition to their normal diet.
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この研究は何を測定していますか？
主要な結果の測定
結果測定 |
メジャーの説明 |
時間枠 |
|---|---|---|
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Change in fat taste preference after 8-weeks dietary intervention
時間枠：Preference (wanting and liking) for different fat and sugar concentrations was assessed at baseline and after the 8-weeks intervention.
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In the fat and sugar concentration preference task, the preference and perception are evaluated using a series of puddings with varying fat content (0%, 3.1%, 6.9%, and 15.6 %), and sugar concentration using apple juice with varying sucrose content (0 M, 0.1 M, 0.56 M, and 1 M).
Each pudding and juice concentration is tested 12 times and the average is calculated.
"Wanting" and "Liking" are assessed for all concentrations and the change between baseline and the post-intervention is assessed in both HF/HS and LF/LS groups.
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Preference (wanting and liking) for different fat and sugar concentrations was assessed at baseline and after the 8-weeks intervention.
|
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Change brain response to milkshake anticipation and milkshake consumption after 8-weeks dietary intervention
時間枠：BOLD (blood oxygen level-dependent) response to milkshake anticipation and consumption was assessed at baseline and after the 8-weeks intervention.
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To test the effect of the dietary intervention on brain responses to milkshake anticipation (milkshake predicting cue) and consumption (milkshake delivery), the investigators performed a gustatory perception task.
The BOLD response while milkshake cue presentation and milkshake delivery was compared between baseline and postintervention and compared between groups.
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BOLD (blood oxygen level-dependent) response to milkshake anticipation and consumption was assessed at baseline and after the 8-weeks intervention.
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Change in neuronal encoding of prediction error processing after 8-weeks dietary intervention.
時間枠：BOLD response related to choice prediction error was assessed at baseline and after 8 weeks of intervention. (http://www.vislab.ucl.ac.uk/Cogent/index.html).For further analysis, the investigators calculated the average rating across the total 12.
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A short version of the sensory learning task as described in detail by Iglesias et al. (2019) was performed to assess associative learning independent of food rewards, while undergoing fMRI.
Within this model, the investigators computed the (signed) adaptive precision error relating to the precision-weighted choice prediction error about visual outcome, that is, the product of choice prediction error (a) and the adaptive learning rate (b).
The investigators tested the BOLD response related to choice prediction error and compared it between baseline and post-intervention and between the HF/HS and LF/LS group.
|
BOLD response related to choice prediction error was assessed at baseline and after 8 weeks of intervention. (http://www.vislab.ucl.ac.uk/Cogent/index.html).For further analysis, the investigators calculated the average rating across the total 12.
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協力者と研究者
ここでは、この調査に関係する人々や組織を見つけることができます。
協力者
捜査官
- スタディディレクター：Jens C Bruening, MD、Max Planck Institute for Metabolism Research
- 主任研究者：Dana M Small, PhD、Yale University
- 主任研究者：Marc Tittgemeyer, PhD、Max Planck Institute for Metabolism Research
研究記録日
これらの日付は、ClinicalTrials.gov への研究記録と要約結果の提出の進捗状況を追跡します。研究記録と報告された結果は、国立医学図書館 (NLM) によって審査され、公開 Web サイトに掲載される前に、特定の品質管理基準を満たしていることが確認されます。
主要日程の研究
研究開始 (実際)
2016年3月9日
一次修了 (実際)
2018年10月24日
研究の完了 (実際)
2018年10月24日
試験登録日
最初に提出
2022年10月5日
QC基準を満たした最初の提出物
2022年10月7日
最初の投稿 (実際)
2022年10月10日
学習記録の更新
投稿された最後の更新 (実際)
2022年10月10日
QC基準を満たした最後の更新が送信されました
2022年10月7日
最終確認日
2022年10月1日
詳しくは
本研究に関する用語
その他の研究ID番号
- HF-01
医薬品およびデバイス情報、研究文書
米国FDA規制医薬品の研究
いいえ
米国FDA規制機器製品の研究
いいえ
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