None listed
Conditions
Brief summary
The macronutrient fat is almost never consumed on its own but together with other macronutrients. The presence of fat in the digestive tract stimulates the release of the digestive peptide cholecystokinin (CCK) which in turn mediates feelings of fullness, eventually resulting in satiation (meal termination). There is evidence that CCK and stomach distension may work in combination to greater enhance such feedback. The presence of fat and high energy dense carbohydrates in the modern diet may result in a higher than optimal energy intake taking place prior to satiation, leading to weight gain and obesity. The purpose of this study is to determine whether the satiating properties of fat may be more effectively realised by combining fat with low energy dense carbohydrate in the diet.
Interventions
Participants will be asked to present at 4 x test sessions of approximately one hour duration, facilitated by the Chief Investigator of this research project. Participants will be served a breakfast to be taken ad libitum. The degree of satiation will be assessed via the measurement of the energy intake of food consumed prior to the voluntary cessation of eating and by the recording of patient appetite sensations using Visual Analogue Scales (VAS). There will be two intervention arms. Arm 1: a p
Participants will be asked to present at 4 x test sessions of approximately one hour duration, facilitated by the Chief Investigator of this research project. Participants will be served a breakfast to be taken ad libitum. The degree of satiation will be assessed via the measurement of the energy intake of food consumed prior to the voluntary cessation of eating and by the recording of patient appetite sensations using Visual Analogue Scales (VAS). There will be two intervention arms. Arm 1: a preload containing 20g of fat followed by a low energy dense carbohydrate meal; and Arm 2: a preload containing 60g of fat followed by a low energy dense carbohydrate meal. Consumption of the preload will be verified and recorded by the researcher. After a period of fifteen minutes the subject will be asked to consume the test meal. Subjects will be asked to eat at a consistent rate by means of a metronome but only until a point of pleasant fullness has been reached. Meals will be matched for palatability prior to the commencement of the study.
Sponsors
University of Canberra
Study design
Allocation
Randomised controlled trial
Intervention model
Factorial
Primary purpose
Prevention
Masking
Open (masking not used)
Eligibility
Sex/Gender
Male
Age
18 Years to 40 Years
Healthy volunteers
Yes
Inclusion criteria
Adult males with a BMI of between 18.5 and 24.9 kg/m² (inclusive).
Exclusion criteria
Any potential participants having a metabolic or gastrointestinal condition, food allergy, thyroid issues, insulin resistance, cardiovascular disease or being a smoker will be excluded from the study.
Outcome results
None listed