Oscillations of Dietary Fat/Carbohydrate Intake Over Interval of 3 to 4 Days

NCT01115075 | Completed

• 1 other identifier: PBRC 29017
• Study Type: interventional
• Target: 16
• Locations: 1 country
• Sites: 1

Brief Summary

The purpose of this study is to understand the mechanisms for oscillations of dietary fat/carbohydrate intake and how fat intake affect insulin resistance and liver fat over interval of 3 to 4 days.

Conditions

Healthy

Keywords

Leptin; Changes in leptin may precede the; phasing of oscillations of dietary fat intake

Outcome Measures

Primary Outcomes (1)

• Mechanisms for oscillations of dietary fat/carbohydrate intake

  Test the spontaneous intake of fat, carbohydrate,protein and alcohol each day for 17 consecutive days. Examine spontaneous oscillations of dietary fat/intake of carbohydrate in relation to energy intake.

  17 consecutive days (11 visits on site)

Secondary Outcomes (1)

• Energy Intake

  17 days

Study Arms (1)

Dietitian

EXPERIMENTAL

Recruitment of dietitians and senior level or graduate level dietetics students who are not restrained eaters. This group is skilled in identifying and accurately recording food than individuals not trained in dietetics.

Other: Dietary fat/intake of carbohydrate; Behavioral: Spontaneous oscillations of dietary fat/intake of carbohydrate in relation to energy intake.

Interventions

Dietary fat/intake of carbohydrate OTHER

Spontaneous intake of fat, carbohydrate, protein and alcohol each day for 17 days.

Also known as: Dietitian II

Dietitian

Spontaneous oscillations of dietary fat/intake of carbohydrate in relation to energy intake. BEHAVIORAL

Dietitians and senior level or graduate level dietetics students who are not restrained eaters to participate in food intake over 17 days. During this same time interval, integrated energy expenditure will be recorded using doubly-labeled water and day to day energy expenditure by accelerometer. Periodic blood sampling for leptin will be done completed at site intervals.

Dietitian

Eligibility Criteria

• Age: 21 Years - 55 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• You are a dietitian or a senior level or graduate level dietetics student
• You are between the ages of 21-55 years inclusive and a nonsmoker
• you are not a restrictive diet or strenuous exercise regimen
• You typically eat several meals per day

You may not qualify if:

• You have an eating disorder or history
• You abuse alcohol or other substances, and consume no more than 3 alcoholic drinks per day
• You have no current regular use of some over-the-counter medication or prescription medication, excluding headache medicines, blood pressure medications, etc.
• You have gained/lost more than 10 pounds of body weight in the last year
• You have recently had or anticipating significant life changes during the course of your participation in the study.
• You have an eating disorder or history
• You have a major psychiatric illness or history
• You have no serious current clinical disease or surgical condition that may interfere with the study.

Sponsors & Collaborators

• Pennington Biomedical Research Center: lead

Study Sites (1)

Pennington Biomedical Research Center

Baton Rouge, Louisiana, 70808, United States

Location

MeSH Terms

Interventions

Nutritionists

Intervention Hierarchy (Ancestors)

Health Personnel; Health Care Facilities Workforce and Services

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: NA
• Masking: NONE
• Purpose: TREATMENT
• Intervention Model: SINGLE GROUP
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Principal Investigator

Study Record Dates

• First Submitted: April 14, 2010
• First Posted: May 4, 2010
• Study Start: March 1, 2010
• Primary Completion: March 1, 2011
• Study Completion: June 1, 2014
• Last Updated: January 25, 2016

Record last verified: 2016-01

Locations

US (1)