Thermic Effects of Some Scottish Plant Foods

NCT02937298 | Completed

• 1 other identifier: 2016/RINH/2
• Study Type: interventional
• Target: 7
• Locations: 1 country
• Sites: 1

Brief Summary

Weight gain occurs because of imbalances in energy balance favouring energy intake. Whilst over 50% of a person's energy requirement goes towards the maintenance of physiological functions, around 40% is used for physical activity. In addition to this, around 10-15% of energy is spent on what is termed as Diet Induced Thermogenesis (DIT). Diet Induced Thermogenesis is the increase in energy expenditure following a meal, and represents the energy utilised for the digestion and metabolism of food. Some nutrients such as proteins require more energy to digest and therefore produce a greater DIT than others. In addition to this, some food components are able to independently stimulate calorie burning. For example caffeine, chilli, ginger and green tea have been shown to induce calorie burning through DIT. Therefore the inclusion of such foods in the diet could increase energy expenditure and thereby help in weight control. The objective of this study is to determine the DIT effects of some plant foods that are native to Scotland (blackberries, blueberries, red raspberries, wild garlic and sea buckthorn). These foods have been shown to contain compounds that stimulate DIT. If found to be effective, these foods could then be used to develop dietary strategies for weight control in Scotland.

Conditions

Diet Induced Thermogenesis; Obesity Control

Keywords

Diet Induced Thermogenesis; Obesity; Energy balance; Energy expenditure; berries; Sea Buckthorn; Wild garlic

Outcome Measures

Primary Outcomes (1)

• Diet Induced Thermogenesis

  Measured as the difference in Resting Metabolic Rate (RMR) during fasting and postprandial states

  Baseline then for 15 minutes hourly for 5 hours post prandial

Secondary Outcomes (2)

• Substrate utilisation for energy metabolism

  Baseline and hourly for 5 hours post prandial

• Satiety and palatability of the test meals.

  Immediately before and after consumption of the test meal.

Study Arms (4)

Control Meal

EXPERIMENTAL

Control meal using standard breakfast foods.

Dietary Supplement: Control Meal

Berry Treatment

EXPERIMENTAL

This will consist of standard breakfast foods plus a berry smoothie.

Dietary Supplement: Berry Treatment

Sea Buckthorn Treatment

EXPERIMENTAL

This will consist of standard breakfast foods plus a sea buckthorn berry smoothie.

Dietary Supplement: Sea Buckthorn Treatment

Wild Garlic Treatment

EXPERIMENTAL

This will consist of standard breakfast foods plus a wild garlic dip.

Dietary Supplement: Wild Garlic Treatment

Interventions

Control Meal DIETARY_SUPPLEMENT

This will consist of standard breakfast foods (cereal, milk, yoghurt, cheese cracker bread, butter, banana and cream

Control Meal

Berry Treatment DIETARY_SUPPLEMENT

This will consist of standard breakfast foods (cereal, milk, yoghurt, cheese cracker bread, butter, banana and cream plus a berry smoothie. The berry smoothie consists of blueberries, raspberries and blackberries.

Berry Treatment

Sea Buckthorn Treatment DIETARY_SUPPLEMENT

This will consist of standard breakfast foods (cereal, milk, yoghurt, cheese cracker bread, butter, banana and cream plus a sea buckthorn berry smoothie.

Sea Buckthorn Treatment

Wild Garlic Treatment DIETARY_SUPPLEMENT

This will consist of standard breakfast foods (cereal, milk, yoghurt, cheese cracker bread, butter, banana and cream. The wild garlic will be prepared and served as a dip alongside.

Wild Garlic Treatment

Eligibility Criteria

• Age: 18 Years - 50 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• Healthy males and females aged between 18-50 years
• Body mass index between 18.5 - 25.0 kg/m2

You may not qualify if:

• Suffering from thyroid disorders, metabolic/genetic diseases
• On prescription medications known to affect metabolism including hormonal contraceptives and thyroid medications
• Post-menopausal
• Allergic/intolerant to any foods
• Eating disorders
• Alcohol and/or other substance misuse issues
• Extreme intake of caffeine (more than 6 cups of tea and/or coffee per day)
• Smoking

Sponsors & Collaborators

• University of Aberdeen: lead

Study Sites (1)

Rowett Institute of Nutrition and Health, Human Nutrition Unit

Aberdeen, AB25 2ZD, United Kingdom

Location

MeSH Terms

Conditions

Obesity

Condition Hierarchy (Ancestors)

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

Study Officials

• Viren Ranawana, MSc, PhD

  Rowett Institute of Nutrition and Health, University of Aberdeen, Foresterhill, Aberdeen, AB25 2ZD, United Kingdom

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: NONE
• Purpose: HEALTH SERVICES RESEARCH
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER
• Responsible Party: SPONSOR

Study Record Dates

• First Submitted: October 14, 2016
• First Posted: October 18, 2016
• Study Start: May 1, 2016
• Primary Completion: May 1, 2017
• Study Completion: May 17, 2018
• Last Updated: May 18, 2018

Record last verified: 2018-05

Data Sharing

• IPD Sharing: Will not share

Locations

GB (1)