Thermic Effect of Three Different Meals in Healthy Women

NCT ID: NCT04440826

Last Updated: 2024-04-09

Basic Information

• Recruitment Status: COMPLETED
• Clinical Phase: NA
• Total Enrollment: 11 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2015-02-23
• Study Completion Date: 2015-05-30

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.

Conditions

Weight Loss; Obesity

Study Design

• Allocation Method: RANDOMIZED
• Intervention Model: CROSSOVER
• Primary Study Purpose: TREATMENT
• Blinding Strategy: SINGLE

Study Groups

Whole Food Meal

Whole foods meal - grilled cheese and drink meal

Group Type: ACTIVE_COMPARATOR

Whole Food Meal

Intervention Type: OTHER

Whole foods meal

Processed Food Meal

Highly processed foods - grilled cheese and drink meal

Group Type: EXPERIMENTAL

Processed Food Meal

Intervention Type: OTHER

Processed food meal

Gluten-Free and Lactose-Free Meal

Gluten-free and lactose-free foods - grilled cheese and drink meal

Group Type: EXPERIMENTAL

Gluten-free and lactose-free

Intervention Type: OTHER

Gluten-free and lactose-free food meal

Interventions

Whole Food Meal

Whole foods meal

Intervention Type: OTHER

Processed Food Meal

Processed food meal

Intervention Type: OTHER

Gluten-free and lactose-free

Gluten-free and lactose-free food meal

Intervention Type: OTHER

Eligibility Criteria

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.

• Minimum Eligible Age: 18 Years
• Maximum Eligible Age: 24 Years
• Eligible Sex: FEMALE
• Accepts Healthy Volunteers: Yes

Sponsors

Skidmore College

OTHER

Sponsor Role: lead

Responsible Party

Responsibility Role: SPONSOR

Principal Investigators

Mary Hoehn, MPH

Role: STUDY_CHAIR

Skidmore College

Other Identifiers

1502-441

Identifier Type: -

Identifier Source: org_study_id