Respiratory Quotient and Food Liking, Food Wanting and Food Consumption

NCT ID: NCT01122082

Last Updated: 2017-08-24

Basic Information

• Recruitment Status: COMPLETED
• Clinical Phase: NA
• Total Enrollment: 16 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2008-10-31
• Study Completion Date: 2010-01-31

Brief Summary

The purpose of this study is to observe the influence of carbohydrate-to-fat balance on liking, wanting and food consumption in humans.

16 normal-weight men (age: 23 ± 3 y)had completed a randomized 4-condition crossover study. The sessions differed by the composition of the breakfast which was rich in carbohydrates (HCB), low in carbohydrates (LCB), rich in fat (HFB) and low in fat (LFB). The HCB and HFB contained 2072 kJ, while the LCB and LFB contained 565 kJ. Two hours and 20 min later, energy expenditure (EE) and respiratory quotient (RQ) were measured before olfactory liking for 4 foods items and then ad libitum energy intake (EI) during a snack (sweet and fatty toast) were evaluated.

Detailed Description

In accordance with the carbohydrate-based models of feeding, one may expect that food choices as well as "liking" and "wanting" (the two components of the reward system) could be influenced by glycogen stores and the carbohydrate-to-fat balance. More precisely, one may expect that a high fat oxidation rate could increase liking and wanting carbohydrates to replenish glycogen stores and conversely, that a high carbohydrate oxidation rate could produce the reverse. In order to validate this hypothesis, the present study has been conducted to investigate in humans the influence of the carbohydrate-to-fat oxidation ratio on carbohydrate-to-fat selection and the food reward system.

Conditions

Obesity

Study Design

• Allocation Method: RANDOMIZED
• Intervention Model: SINGLE_GROUP
• Primary Study Purpose: BASIC_SCIENCE
• Blinding Strategy: SINGLE

Interventions

food preloads

Subjects will eat in the morning during breakfast 300g cottage cheese (627kJ - 147kcal; 13.2g carbohydrate, 0.3g fat, 23g protein) plus, according to the situations, either: 90g sucrose, HCB); 6g aspartame; 40g vegetable oil; 40g paraffin oil. Therefore two breakfast will have the same energy content (2072kJ - 495kcal), as did the other two(565 kJ - 135kcal).

Intervention Type: BEHAVIORAL

Other Intervention Names

food intake; metabolism

Eligibility Criteria

Inclusion Criteria

• Good health
• Absence of medication
• Moderate physical activity (irregular and less than 5 h/wk)
• Low-smoking habit (less than 5 cigarettes/d)
• Normal body mass index (20< BMI <25)

Exclusion Criteria

• Eating disorders
• Dieting or fasting
• Aversions for the foods offered and elevated 'cognitive restriction of eating' (score ≥ 7) according to the Three Factor Eating Questionnaire

• Minimum Eligible Age: 18 Years
• Maximum Eligible Age: 40 Years
• Eligible Sex: MALE
• Accepts Healthy Volunteers: Yes

Sponsors

Centre National de la Recherche Scientifique, France

OTHER

Sponsor Role: collaborator

University of Burgundy

OTHER

Sponsor Role: lead

Responsible Party

Laurent BRONDEL

Professor

Responsibility Role: PRINCIPAL_INVESTIGATOR

Principal Investigators

Luc Penicaud, MD

Role: STUDY_DIRECTOR

Centre National de la Recherche Scientifique, France

Locations

Centre des Sciences du Goût et de l'Alimentation

Dijon, , France

Countries

France

References

Brondel L, Landais L, Romer MA, Holley A, Penicaud L. Substrate oxidation influences liking, wanting, macronutrient selection, and consumption of food in humans. Am J Clin Nutr. 2011 Sep;94(3):775-83. doi: 10.3945/ajcn.111.017319. Epub 2011 Jul 27.

Reference Type: DERIVED

PMID: 21795442 (View on PubMed)

Other Identifiers

CSGA-AA1234-01

Identifier Type: REGISTRY

Identifier Source: secondary_id

ABC123

Identifier Type: -

Identifier Source: org_study_id