Study of Food Preferences and Sensory Perceptions After Bariatric Surgery

NCT ID: NCT04511442

Last Updated: 2023-03-14

Basic Information

• Recruitment Status: COMPLETED
• Total Enrollment: 36 participants
• Study Classification: OBSERVATIONAL
• Study Start Date: 2021-04-26
• Study Completion Date: 2021-12-21

Brief Summary

Several studies report changes in food preferences in favor of low energy density foods after bariatric surgery and changes in scores of liking and desire to eat, as well as changes in hedonic evaluation certain foods. However, only one study was held in a more realistic condition of consumption by using real food, looking at some aspects of food preferences and giving contradictory results. We hypothesise that food preferences are different between obese people with and without a bariatric surgery. The main objective of this study is to compare the differences in food quality (proportion of total energy intake from foods with high energy density versus foods with low energy density), evaluated during a standardized and validated buffet between adult women with severe complicated or morbid obesity and women who have undergone bariatric surgery in the last 12 months.

Conditions

Obesity

Study Design

• Observational Model Type: CASE_CONTROL
• Study Time Perspective: CROSS_SECTIONAL

Study Groups

Bariatric surgery

Women with obesity, with a bariatric surgery

Evaluation of food preferences during a standardized and validated buffet.

Intervention Type: OTHER

The dietary preferences of people will be collected by a direct measurement of eating behavior in front of a dedicated and standardized ad-libitum buffet.

As part of this buffet, 3 dichotomous categories of food will be studied:

• high / low in fat (HF / LF)
• high / low in carbohydrates (HC / LC)
• high / low in protein (HP / LP). During the buffet, participants will be filmed to study their food choices and the microstructure of their meal. We will define food preferences as the relative consumption choices of the food categories studied. We will also collect the time spent at the buffet, the duration of ingestion, the total duration of the meal, the number of bites per minute, the total number of bites and the number of bites by type of food.

Weighing's will be carried out before and after consumption in order to determine the total energy intake and the macronutrient intake (proteins, lipids, carbohydrates) of the participants.

Control

Women with obesity, without a bariatric surgery

Evaluation of food preferences during a standardized and validated buffet.

Intervention Type: OTHER

The dietary preferences of people will be collected by a direct measurement of eating behavior in front of a dedicated and standardized ad-libitum buffet.

As part of this buffet, 3 dichotomous categories of food will be studied:

• high / low in fat (HF / LF)
• high / low in carbohydrates (HC / LC)
• high / low in protein (HP / LP). During the buffet, participants will be filmed to study their food choices and the microstructure of their meal. We will define food preferences as the relative consumption choices of the food categories studied. We will also collect the time spent at the buffet, the duration of ingestion, the total duration of the meal, the number of bites per minute, the total number of bites and the number of bites by type of food.

Weighing's will be carried out before and after consumption in order to determine the total energy intake and the macronutrient intake (proteins, lipids, carbohydrates) of the participants.

Interventions

Evaluation of food preferences during a standardized and validated buffet.

The dietary preferences of people will be collected by a direct measurement of eating behavior in front of a dedicated and standardized ad-libitum buffet.

As part of this buffet, 3 dichotomous categories of food will be studied:

• high / low in fat (HF / LF)
• high / low in carbohydrates (HC / LC)
• high / low in protein (HP / LP). During the buffet, participants will be filmed to study their food choices and the microstructure of their meal. We will define food preferences as the relative consumption choices of the food categories studied. We will also collect the time spent at the buffet, the duration of ingestion, the total duration of the meal, the number of bites per minute, the total number of bites and the number of bites by type of food.

Weighing's will be carried out before and after consumption in order to determine the total energy intake and the macronutrient intake (proteins, lipids, carbohydrates) of the participants.

Intervention Type: OTHER

Eligibility Criteria

Inclusion Criteria

• Woman from 18 to 65 years old (included)
• Person capable of going to the Institut Paul Bocuse Research Center, Bellecour platform, 20 Place Bellecour, 69002 Lyon
• Person who agree to participate in the study
• Person having signed the consent of image rights
• For the surgery group: person who has undergone bariatric surgery (except gastric band)
• For the control group: person with a BMI ≥ 35 kg / m2 who did not benefit from bariatric surgery

Exclusion Criteria

• Person with a food allergy or food intolerance to at least one of the study products
• Person excluding certain foods from their diet for religious or personal reasons.
• Person who smoke
• Person with severe digestive disorders, dysphagia, abdominal pain
• Person who cannot give her agreement, not mastering the French language
• Person who has exceeded the annual amount of compensation in the year for participation in research protocols
• Pregnant or breastfeeding woman or not taking effective contraception
• Person with a history of pathology which may interfere according to the investigator with the criteria of the study (ENT, neurological, upper digestive pathologies, ...)
• For the surgery group: conversion of any type of bariatric surgery

• Minimum Eligible Age: 18 Years
• Maximum Eligible Age: 65 Years
• Eligible Sex: FEMALE
• Accepts Healthy Volunteers: No

Sponsors

Hospices Civils de Lyon

OTHER

Sponsor Role: lead

Responsible Party

Responsibility Role: SPONSOR

Locations

: Center for Research in Human Nutrition Rhône-Alpes, Institut Paul Bocuse Research Center

Lyon, , France

Countries

France

Other Identifiers

69HCL20_0182

Identifier Type: -

Identifier Source: org_study_id