Eating Behavior
Conditions
Keywords
food, acceptability, appetite, hormones, ghrelin, GLP-1
Brief summary
Male subjects with specific body characteristics were recruited for the study. Subjects did an acceptability test on custard and completed a screening questionnaire. Around 30 subjects (15 with a normal BMI and 15 obese) continued the study. At each test day, fasting blood samples were withdrawn by a registered nurse under sterile conditions. This procedure was followed by ingestion of one of the two meals within a period of 10-15 minutes. Blood samples of 5 ml were collected at fasting and after ingestion of meals. At the end, subjects were given ad lib access to cheese pizza to assess energy intake after the custard preload. Blood analysis for GLP-1, ghrelin, insulin and glucose levels were performed.
Detailed description
Male subjects were recruited for the study based on the following criteria: age between 18 and 50, body mass index normal or obese, non-smokers, non-alcoholic, and do not take medications. Subjects did an acceptability test on custard and completed a screening questionnaire. Around 30 subjects (15 with a normal BMI and 15 obese) continued the study. Subjects were randomly assigned to one of two meals. Each of the two meals was ingested after a 3-day adaptation period. The meals had similar macronutrient composition and provided energy equivalent to 30% of the subjects' resting energy expenditure. At each test day, fasting blood samples were withdrawn by a registered nurse under sterile conditions. This procedure was followed by ingestion of one of the two meals within a period of 10-15 minutes. Blood samples of 5 ml were collected at fasting and after ingestion of meals at 15, 30, 60, 120, 180 and 240 minutes. At the end, subjects were given ad lib access to cheese pizza to assess energy intake after the custard preload. Blood analysis for GLP-1, ghrelin, insulin and glucose levels were performed.
Interventions
OTHERAcceptability
Food samples two formulations (low and high acceptability levels) of custard were used as experimental meals
Sponsors
American University of Beirut Medical Center
Study design
Allocation
NON_RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
OTHER
Masking
NONE
Eligibility
Sex/Gender
MALE
Age
18 Years to 50 Years
Healthy volunteers
Yes
Inclusion criteria
* Gender: Male * Age: 18-50 years * Body Mass Index (BMI): 18.5-24.9 kg/m2 or 30-39.9 kg/m2 * Stable body weight for at least three months before the study with the absence of any form of dieting, food restriction or other abnormal eating behaviors (to minimize the effect of weight change on ghrelin and GLP-1 statuses) * Agreement on the acceptability levels of the two versions (high and low acceptability) of custard
Exclusion criteria
* Smoking * Substance abuse such as alcohol or drugs * Medical or psychological illness * Previous gastrointestinal surgery * History of weight fluctuation (weight loss of greater than 5% within the past 3 months)
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Ghrelin | Through study completion, an average of 1 year | Ghrelin levels measured with Enzyme-linked immunosorbent assay (ELISA) kit |
| Insulin | Through study completion, an average of 1 year | Insulin levels measured with Enzyme-linked immunosorbent assay (ELISA) kit |
| Glucose | Through study completion, an average of 1 year | Glucose levels measured using VITROS ECiQ Immunodiagnostic System |
| Food acceptability | Through study completion, an average of 1 year | Food acceptability on a 9 point hedonic scale |
| GLP-1 | Through study completion, an average of 1 year | GLP-1 levels measured with Enzyme-linked immunosorbent assay (ELISA) kit |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Energy intake at the next meal | Through study completion, an average of 1 year | Measuring quantity of cheese pizza consumed |
| Appetite | Through study completion, an average of 1 year | Appetite score on the visual analogue scale |
Outcome results
None listed