Food Intake Regulation, Substrate Oxidation
Conditions
Keywords
Glucose, Exercise, Metabolic flexibility, Substrate Oxidation, Food intake
Brief summary
The purpose of this study is to investigate the effect of substrate oxidation, expressed by RER, on food intake regulation and net energy balance.
Detailed description
The relationship between substrate oxidation as measured by respiratory exchange ratio (RER) and food intake is undefined. This study is examining the effects of three modulators of substrate oxidation (RER), a glucose preload, exercise and age food intake regulation and net energy balance in normal-weight boys (9-12 y) and men (20-30 y). Subjects (15 boys, 15 men) were measured in random order with treatments of beverages of either water or glucose followed by either moderate exercise or rest for 40 min. Measures included RER via indirect calorimetry, energy expenditure, subjective appetite, food intake measured at an ad libitum pizza meal and net energy balance as the sum of the calories of the glucose preload + calories from the pizza lunch minus energy expended at exercise or rest.
Interventions
OTHERGlucose Preload and Exercise Intervention
A glucose preload and exercise were administered to examine the modulate substrate oxidation
Sponsors
Canadian Institutes of Health Research (CIHR)
University of Toronto
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
PREVENTION
Masking
SINGLE (Subject)
Eligibility
Sex/Gender
MALE
Age
9 Years to 29 Years
Healthy volunteers
Yes
Inclusion criteria
* Born at full term * Men Age:20-29 years/BMI: 20-25 * Boys Age 9-11/BMI percentile: 15th to 85th:
Exclusion criteria
* Smokers * Dieters * Individuals with lactose intolerance, allergies to milk and dairy products * Individuals with gastrointestinal problems * Individuals with diabetes or other metabolic diseases * Individuals scoring ≥ 11 on an Eating Habit Questionnaire
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Food Intake | 60 - 90 min in the study | Energy intake from the ad libitum the pizza meal at 60 min was calculated based on the weight consumed and the compositional information provided by the manufacturer. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Net Energy Balance | 0-90 min in the study | Will be calculated from the energy consumed by the glucose preload and the pizza meal minus energy expended at the exercise. |
Countries
Canada
Outcome results
None listed