Diabetes, Obesity
Conditions
Brief summary
The aim of the study is to compare several parameters in three distinct groups of subjects: persons with obesity, persons with obesity and diabetes and persons with neither obesity nor diabetes: * the electrical activity in response to a sweet solution, measured before and after a standard meal, using gustatory evoked potentials (recording explained below) * blood hormone levels related to weight gain (insulin, dopamine, ghrelin, leptin: measured in blood samples) * levels of activity and quantity of an enzyme present in the saliva, amylase, which is able to break down ingested starch into several molecules of glucose. All of these parameters will be correlated to determine whether the results are different in the 3 groups of subjects in the study.
Interventions
OTHERRecording of GEP (Gustatory Evoked Potentials)
record cerebral activity thanks to electrodes placed on the head and fixed with a painless, harmless adhesive paste and linked to a computer equipped with specific software to interpret the signals obtained. The collection of data for the electric signal takes 20 minutes.
Sponsors
Centre Hospitalier Universitaire Dijon
Study design
Allocation
NON_RANDOMIZED
Intervention model
PARALLEL
Primary purpose
OTHER
Masking
NONE
Eligibility
Sex/Gender
ALL
Age
18 Years to No maximum
Healthy volunteers
Yes
Inclusion criteria
* Patients who have provided written consent * Patients over 18 years old * Body Mass Index (BMI) \<25 kg/m² for healthy volunteers and BMI≥30 kg/m² for obese subjects * Patients with type 2 diabetes for the group obese diabetic subjects
Exclusion criteria
* Patients under guardianship * Patients without health insurance cover * Pregnant or breast-feeding women * Active smokers * Subjects with type 2 diabetes for the healthy subjects and obese subjects , subjects with type 1 diabetes for all groups * Subjects who do not speak French * Treatment that interferes with taste or acts on the central nervous system * Anti-diabetic treatment with GLP-1 analogues (Glucagon-like peptide 1) or SGLT2 (sodium-glucose cotransporter type 2) * Known hypersensitivity to the foods proposed in the study, or the paste used to fix the electrodes, or to paraffin wax or to the products tested (sucrose, glucose or starch for the gustatory evoked potentials and triangular tests)
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Amplitude of the gustatory evoked potential | Up to 10 days |
| Latency of the gustatory evoked potential | Up to 10 days |
Countries
France
Outcome results
None listed