Respiratory Quotient and Food Liking, Food Wanting and Food Consumption

NCT01122082 | Completed

• 2 other identifiers: ABC123CSGA-AA1234-01
• Study Type: interventional
• Target: 16
• Locations: 1 country
• Sites: 1

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.

Conditions

Obesity

Keywords

energy intake; energy expenditure; macronutrient selection

Outcome Measures

Primary Outcomes (1)

• Respiratory quotient

  Respiratory quotient is the ratio of CO2 production on oxygen consumption measured in the expiratory flow

  6 months

Secondary Outcomes (3)

• food liking

  6 months

• food wanting

  6 months

• food consumption

  6 months

Interventions

food preloads BEHAVIORAL

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).

Also known as: food intake, metabolism

Eligibility Criteria

• Age: 18 Years - 40 Years
• Sex: male
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• 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)

You may not qualify if:

• 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

Sponsors & Collaborators

• University of Burgundy: lead
• Centre National de la Recherche Scientifique, France: collaborator

Study Sites (1)

Centre des Sciences du Goût et de l'Alimentation

Dijon, 21000, France

Location

Related Publications (1)

• 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.

  PMID: 21795442 DERIVED

MeSH Terms

Conditions

Obesity

Interventions

Eating; Metabolism

Condition Hierarchy (Ancestors)

Overweight; Overnutrition; Nutrition Disorders; Nutritional and Metabolic Diseases; Body Weight; Signs and Symptoms; Pathological Conditions, Signs and Symptoms

Intervention Hierarchy (Ancestors)

Nutritional Physiological Phenomena; Diet, Food, and Nutrition; Physiological Phenomena; Digestive System Physiological Phenomena; Digestive System and Oral Physiological Phenomena

Study Officials

• Luc Penicaud, MD

  Centre National de la Recherche Scientifique, France

  STUDY DIRECTOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: SINGLE
• Who Masked: PARTICIPANT
• Purpose: BASIC SCIENCE
• Intervention Model: SINGLE GROUP
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Professor

Study Record Dates

• First Submitted: May 10, 2010
• First Posted: May 12, 2010
• Study Start: October 1, 2008
• Primary Completion: August 1, 2009
• Study Completion: January 1, 2010
• Last Updated: August 24, 2017

Record last verified: 2017-08

Data Sharing

• IPD Sharing: Will not share

Locations

FR (1)