Appetite, Obesity and Obesity-related Medical Conditions
Conditions
Brief summary
The overall aim of this project is to study the effects of short-term high ultra-processed food intake, compared to nutrient- and energy density matched low ultra-processed food (UPF) intake, on energy intake and appetite. A total of 24 men and women who meet all inclusion criteria and none of the exclusion criteria will be invited to participate. A randomized 2\*2 factorial four-way crossover study will be conducted at the Department of Internal medicine and Clinical Nutrition at the University of Gothenburg, comparing a high-UPF meal to a low-UPF meal also with high and/or low energy density. A supervised breakfast meal will be served, and postprandial blood samples and appetite measures will be collected continuously up to 4 hours after the breakfast meal. Subsequently, an ad libitum lunch meal will be served, and energy intake will be recorded.
Interventions
Meal high in energy density, high in ultra-processed food
Meal high in energy density, low in ultra-processed food
Meal low in energy density, high in ultra-processed food
Meal low in energy density, low in ultra-processed food
Sponsors
Göteborg University
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
PREVENTION
Masking
SINGLE (Subject)
Intervention model description
Factorial assignment 2X2 factorial
Eligibility
Sex/Gender
ALL
Age
18 Years to 50 Years
Healthy volunteers
Yes
Inclusion criteria
* Body mass index (BMI) 18.5-30 kg/m2 * Fasting glucose \< 6.1 mmol/l * Hb \>110 g/L * Weight stability the last 3 months +/-5%
Exclusion criteria
* Food allergies, intolerances or preferences preventing consumption of any products included in the study. * Unable to sufficiently understand written and spoken Swedish or English to provide written consent and understand information and instructions from the study personal. * Pregnant, lactating or planning a pregnancy during the study period. * Blood donation or participation in a clinical study with blood sampling within 30 days prior to screening visit and throughout the study. * History of gastrointestinal conditions or major gastrointestinal surgery (Inflammatory bowel disease, Crohn's disease, malabsorption, colostomy, bowel resection, gastric bypass surgery etc.). * Type 1 diabetes or type 2 diabetes. * Thyroid disorder. * Current smoking, vaping. * Following any weight reduction program or having followed one during the last 6 months prior to screening. * Not habitually eating breakfast (\<5 times/week). * Restrained eating based on the three-factor eating questionnaire.
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Gastrointestinal hormones - peptide YY | Baseline to 4 hours after test meal | Difference between groups in peptide YY (PYY) in response to meal |
| Gastrointestinal hormones - ghrelin | Baseline to 4 hours after test meal | Difference between groups in ghrelin in response to meal |
| Gastrointestinal hormones - cholecystokinin | Baseline to 4 hours after test meal | Difference between groups in cholecystokinin in response to meal |
| Gastrointestinal hormones - incretins | Baseline to 4 hours after test meal | Difference between groups in incretins GIP and GLP-1 in response to meal |
| Self-reported appetite | Baseline to 8 hours after test meal | Appetite ratings (hunger, fullness, and desire to eat) will be assessed using separate 100-mm Visual Analogue Scales (VAS), anchored with "not at all" (0 mm) and "extremely" (100 mm). Higher scores indicate greater perceived intensity. |
| Energy intake | 4 hours after test meal | Energy intake estimated by nutrient calculation of leftover food at the ad libitum lunch meal |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Inflammatory markers in blood - lipopolysaccharides | Baseline to 4 hours after test meal | Differences between groups in immunological responses (lipopolysaccharides) in response to meal. |
| Inflammatory markers in blood - GlycA | Baseline to 4 hours after test meal | Differences between groups in immunological responses (GlycA) in response to meal. |
| Insulin postprandial | Baseline to 4 hours after test meal | Difference between groups in postprandial insulin in response to meal. |
| Eating rate | Baseline til end of study meal | Time it takes to eat the study meal until satisfied |
| Glucose postprandial | Baseline to 4 hours after test meal | Difference between groups in postprandial glucose in response to meal. |
| Lipid profile | Baseline to 4 hours after test meal | Differences between groups in lipid profile (plasma) measured using lipidomics in response to meals. |
| Lipid metabolism | Baseline to 4 hours after test meal | Difference between groups in postprandial lipid metabolism in response to meal. |
| Metabolome | Baseline to 4 hours after test meal | Differences between groups in metabolome (plasma) measured using metabolomics in response to meals. |
| Proteome | Baseline to 4 hours after test meal | Differences between groups in proteome (plasma) measured using proteomics in response to meals. |
| Self-reported prospective energy intake | From 30 min until midnight or bedtime (which ever comes first) | Self-reported prospective energy intake during the remainder of the day |
| Inflammatory markers in blood - cytokines | Baseline to 4 hours after test meal | Differences between groups in immunological responses (cytokines) in response to meal. |
Countries
Sweden
Contacts
CONTACTTherese Karlsson, PhD
CONTACTLinnea Bärebring, PhD
PRINCIPAL_INVESTIGATORTherese Karlsson, PhD
University of Gothenburg, Institute of medicine
Outcome results
None listed