Postprandial Effect of Carbohydrate Beverage Consumption
Conditions
Keywords
protein, carbohydrate, lipid, oxidation, fat, sugar, juice, obesity
Brief summary
The purpose of the study is to determine how adding a carbohydrate beverage to a meal with different protein levels affects the rate at which one's body burns fats, sugars, and proteins.
Interventions
OTHER30% protein
Meal to provide 30%en from protein.
OTHERSweetened beverage
Beverage sweetened with either sugar (sucrose) or sucralose (non-nutritive sweetener).
OTHER15% protein
Meal to provide 15%en from protein.
Sponsors
USDA Grand Forks Human Nutrition Research Center
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
OTHER
Masking
DOUBLE (Subject, Investigator)
Eligibility
Sex/Gender
ALL
Age
18 Years to 65 Years
Healthy volunteers
Yes
Inclusion criteria
* BMI less than 25 kg/m2 * ability to sign the consent form * availability of transportation
Exclusion criteria
* percent body fat greater than or equal to 25% for males and 35% for females * allergies to any study foods * more than a 10% change in body weight within the past 2 months * current or planned pregnancy * lactation * metabolic illness/disease(s) * active cancer or in short-term remission (less than 3 years) * infectious diseases * alcohol or drug abuse * tobacco use * presence of acute illness * taking medications known to affect energy expenditure and appetite
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Postprandial lipid oxidation rate | 4 hours after meal consumption |
Secondary
| Measure | Time frame |
|---|---|
| Energy expenditure measured by postprandial thermogenesis | 4 hours after meal consumption |
| Postprandial protein oxidation | 4 hours after meal consumption |
| Postprandial carbohydrate oxidation | 4 hours after meal consumption |
Countries
United States
Outcome results
None listed