Diet-induced Thermogenesis, Sensory Function
Conditions
Keywords
Diet-induced thermogenesis, Sensory Stimulation
Brief summary
This study aims to assess the influence of sensory stimulation on diet-induced energy expenditure by way of a clinical cross-over trial in 24 healthy participants either receiving a meal bolus with (orally) and without sensory stimulation (nasogastric-tube).
Detailed description
Here, the investigators postulate sensory stimulation (i.e. the sight, smell, auditory and tactile properties, as well as the taste of food) to be drivers of diet induced thermogenesis, an insufficiently understood mechanism of body weight regulation. Research into this area to date has focused on macro-nutrient composition delivered unphysiologically (i.v. or in form of unpalatable solutions). Thereby neglecting the bulk of food-intake associated sensory stimulation and thus the contribution of the brain itself. The investigators aim to gain insight into the role of sensory stimulation in this context by means of a cross-over proof-of concept exploratory clinical trial. Comparing 24 healthy human volunteers receiving a meal bolus with (orally) and without sensory stimulation (nasogastric-tube) by indirect calorimetry, tissue-adjacent temperature measurements and ex vivo analyses.
Interventions
PROCEDUREsensory exposure
Administration of a full meal orally ("regular eating") in study visit A
PROCEDUREsensory deprivation
Administration of a full meal via nasogastric tube in study visit B (thereby masking it from the senses)
Sponsors
University Hospital, Basel, Switzerland
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
BASIC_SCIENCE
Masking
NONE
Intervention model description
Randomized, cross-over trial in healthy volunteers with random sequence of the two study interventions.
Eligibility
Sex/Gender
ALL
Age
18 Years to 40 Years
Healthy volunteers
Yes
Inclusion criteria
* healthy volunteers of any gender * BMI between 18-25 kg/m2 * age between 18 and 40 years
Exclusion criteria
* concomitant medication except for prescription free analgetics (paracetamol, NSAIDs) and oral contraceptives * clinically significant concomitant disease states (e.g. renal failure, hepatic dysfunction, cardiovascular disease, diabetes mellitus), * allergy to local anaesthetic or any of the study meal ingredients * known or suspected non-compliance, drug or alcohol abuse * smoker / habitual tobacco use * habitual excessive alcohol consumption * inability to follow the procedures of the study * participation in another study with investigational drug within the 30 days preceding and during the present study * previous enrolment into the current study * enrolment of the investigator, his/her family members, employees and other dependent persons * uncontrolled hypo- or hyperthyroidism * pregnancy or lactation
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Diet-induced energy expenditure | data will be collected from baseline (30 minutes before meal bolus administration) up to 300 minutes post-administration, divided into five segments: four 30-minute intervals and one 75-minute interval. | diet-induced thermogenesis as determined by indirect calorimetry measurements of VO2 in the sensory exposure condition (full meal) as compared to the sensory deprivation condition (same meal via nasogastric tube) |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Skin temperature | data will be collected from baseline (60 minutes before meal bolus administration) up to 300 minutes post-administration | brown adipose tissue activity as measured by supraclavicular skin temperature in response to both trial conditions It will be measured using wireless temperature sensors (iButton Thermochron) attached to the skin at 11 pre-defined locations |
Countries
Switzerland
Contacts
CONTACTMatthias Betz, Prof.
CONTACTSophia J Wiedemann, Dr. phil. Dr. med. M.Sc.
PRINCIPAL_INVESTIGATORSophia J Wiedemann, Dr. phil. Dr. med. M.Sc.
University Hospital, Basel, Switzerland
Outcome results
None listed