Obesity, Weight Loss
Conditions
Brief summary
This study will investigate the acute effect of three isocaloric meals varying in level of food processing, including a whole foods, gluten-free, and highly processed meal on energy metabolism and blood glucose in 8-12 young adult, normal weight females. A secondary aim of this proposed study is to compare palatability, satiety, and perceived energy ratings among highly processed, unrefined, and gluten-free unrefined isocaloric meals.
Detailed description
A shift towards a diet containing large quantities of highly processed foods is believed to be a major contributor to the trends in obesity. The degree of processing of foods often affects the nutritional content of the constituents. A reduction in macromolecular complexity allows for an increased rate of digestion, meaning that the body does not have to work as hard to metabolize high processed food products. Thus, the purpose of this study is to investigate the effect on energy metabolism and blood glucose after the consumption of an unrefined, whole foods meal versus two highly processed food meals, including a common Western style meal and gluten-free meal in 8-12 young adult, normal weight females. A secondary aim of this proposed study is to compare palatability, satiety, and perceived energy ratings among highly processed, unrefined, and gluten-free unrefined isocaloric meals. It is hypothesized that an unrefined meal will induce a greater postprandial thermogenic response and a smaller blood glucose response than a highly processed or gluten-free meal. Additionally, it is hypothesized that a highly processed foods meal will be considered more palatable than an unrefined or gluten-free meal.
Interventions
OTHERWhole Food Meal
Whole foods meal
OTHERProcessed Food Meal
Processed food meal
OTHERGluten-free and lactose-free
Gluten-free and lactose-free food meal
Sponsors
Skidmore College
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
TREATMENT
Masking
SINGLE (Subject)
Eligibility
Sex/Gender
FEMALE
Age
18 Years to 24 Years
Healthy volunteers
Yes
Inclusion criteria
* Healthy females between the ages of 18 and 24 years that have BMIs that fall in the range of 18.5 kg/m2 to 28 kg/m2.
Exclusion criteria
* Those with a history of celiac disease or other food allergies, metabolic disease or heart disease.
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Thermic Effect of Meals (TEM) also known as Postprandial Thermogenesis | TEM; 45-60; 105-120; and 165-180 minutes after meal ingestion | The total amount of calories burned after each meal will be measured using indirect calorimetry with the ventilated hood technique. Specifically, the thermic effect of each meal will be measured for a total of three hours at 45 minute intervals for 15 minutes at a time (45-60; 105-120; and 165-180 minutes) |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Blood Pressure | Baseline 0 minutes, 60, 120, and 180 minutes postprandial | Measure blood pressure following the resting metabolic rate test |
| Blood Glucose Response | Baseline line 0 minutes, and 60, 120, 180 minutes postprandial | Change in postprandial blood glucose compared baseline |
| Change in Hunger and Palatability Scores and Energy Level | Baseline 0 minutes, and 60, 120, 180 minutes postprandial | Assess change in subjective hunger, fullness, satiation, palatability and energy ratings using a visual analog scale ranging from 0-100 mm |
| Heart Rate | Baseline 0 minutes, 60, 120, and 180 minutes postprandial | Measure heart rate following the resting metabolic rate test |
Outcome results
None listed