The Chocolate Study 2.0

Study Results

Results pending

The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.

Basic Information

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Recruitment Status

COMPLETED

Total Enrollment

20 participants

Study Classification

OBSERVATIONAL

Study Start Date

2019-07-25

Study Completion Date

2019-09-05

Brief Summary

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The purpose of this study is to test how the brain responds when enjoyable foods such as chocolate are consumed. The investigators know that eating certain types of foods can make an individual want to keep eating even when he or she is full. The chemical in the brain that causes this is called dopamine. The investigators can measure this response by looking at changes to how an individual's eye responds to light.

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RECRUITING PHASE2

Detailed Description

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The overall objective of this study is to determine dopamine (DA) neuromodulation (changes in b-wave amplitude as measured by electroretinography (ERG)) in response to consuming a highly reinforcing food (chocolate). The investigators hypothesize that orosensory stimulation with chocolates with increasing sugar content will increase the beta wave (b-wave) amplitude and the increase in the b-wave amplitude will correlate with score changes on the Psychophysical Effects Questionnaire (PEQ). This will be accomplished by testing different chocolates (extreme dark (90% cocoa), dark (70% cocoa), milk (38% cocoa), and white (0% cocoa)) on different days using 1.0 cd∙s/m2 flash luminance energy.

Conditions

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Normal Weight

Study Design

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Observational Model Type

COHORT

Study Time Perspective

OTHER

Study Groups

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Chocolate

Participants will be asked to taste commercially available chocolate varying in sugar, fat and percent cocoa.

Chocolate

Intervention Type OTHER

Participants will be asked to taste commercially available chocolate varying in sugar, fat and percent cocoa (extreme dark (90%), dark (70%), milk (38%), and white (0%)).

Interventions

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Chocolate

Participants will be asked to taste commercially available chocolate varying in sugar, fat and percent cocoa (extreme dark (90%), dark (70%), milk (38%), and white (0%)).

Intervention Type OTHER

Eligibility Criteria

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Inclusion Criteria

* BMI 20-24.9 kg/m2
* ability to understand and sign the consent form
* availability of transportation (i.e., participants must be able to provide their own transportation to the Grand Forks Human Nutrition Research Center)
* be free of any major illness/disease

Exclusion Criteria

* food allergies
* participation in a weight loss diet/exercise program
* pregnancy
* lactation
* metabolic illness/disease (diabetes, renal failure, thyroid illness, hypertension)
* eye illness/disease (narrow angle glaucoma, macular degeneration, retinal detachment, cataracts)
* psychiatric, neurological or eating disorders (schizophrenia, depression, Parkinson's Disease, Huntington's Disease, cerebral palsy, stroke, epilepsy, anorexia nervosa or bulimia nervosa)
* taking any type of prescription medication with the exception of oral contraceptives and antihyperlipidemia agents

Minimum Eligible Age

18 Years

Maximum Eligible Age

30 Years

Eligible Sex

ALL

Accepts Healthy Volunteers

Yes