Fat Taste Sensory Study

NCT03540693 | Unknown

• 1 other identifier: 18439
• Study Type: observational
• Target: 105
• Locations: 1 country
• Sites: 1

Brief Summary

Fat is the most energy dense macronutrient and consuming fat has been positively correlated to obesity. Individuals afflicted with obesity crave fat more frequently, have a higher preference for fatty taste, and consume a higher quantity of fatty foods. People who have undergone Roux-en-Y Gastric Bypass (RYGB) or Sleeve Gastrectomy (SG) weight-loss surgeries dramatically decrease their fat preferences and consumption of fat, at least within the first year after surgery. These surgeries are very effective in helping people lose weight over the first couple of years; however, approximately 30% of those who undergo these surgeries start regaining weight after the second year mark. Why some people are able to keep the weight off long-term but others are unable to is unclear. In addition, it is well-known that fat can modify the flavor of foods and flavor plays a critical role in consumption, as well as in responses that gear up the body to consume the food. These are known as cephalic phase responses and include neural, physiological, and hormonal aspects. The main goals of the study are twofold: 1) To test the immediate effects of RYGB surgery, SG surgery, and laparoscopic gastric banding (LAGB) surgery (a weight loss control group) on fat preferences and sensory perception, and 2) to compare fat preferences and sensory perception between those who are able to achieve sustained weight loss 2-5 years after RYGB or SG surgery and those who either regained weight or did not lose the desired amount.

Conditions

Bariatric Surgery Candidate; Bariatric Surgical Procedure

Keywords

Bariatric surgery; gastric bypass surgery; sleeve gastrectomy; laparoscopic gastric banding; food preferences; flavor perception

Outcome Measures

Primary Outcomes (2)

• Flavor perception

  Changes in perception of flavor intensity in the general label magnitude scale (in mm)

  3-6 months

• Flavor preference

  Changes in perception of hedonic value in the hedonic version of the general label magnitude scale (in mm)

  3-6 months

Study Arms (5)

RYGB-longitudinal

Longitudinal group of subjects studied before and after Roux-n-Y gastric bypass surgery

Procedure: RYGB

SG_longitudinal

Longitudinal group of subjects studied before and after sleeve gastrectomy surgery

Procedure: SG

LAGB_longitudinal

Longitudinal group of subjects studied before and after laparoscopic gastric banding surgery

Procedure: LAGB

Weight-loss success

Subjects who lost ≥40% body weight by 2-5 years post-surgery

Procedure: RYGB; Procedure: SG

Weight-loss failure

Subjects who lost \<25% body weight (or lost more but then regain weight so that now are at \<25%) by 2-5 years post-surgery

Procedure: RYGB; Procedure: SG

Interventions

RYGB PROCEDURE

RYGB-weight loss surgery

RYGB-longitudinal; Weight-loss failure; Weight-loss success

SG PROCEDURE

SG- weight loss surgery

SG_longitudinal; Weight-loss failure; Weight-loss success

LAGB PROCEDURE

LAGB- weight loss surgery

LAGB_longitudinal

Eligibility Criteria

• Age: 18 Years - 64 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)
• Sampling Method: Non-Probability Sample

Study Population

1\) Participants scheduled to undergo Roux-en- Y Gastric Bypass (RYGB) surgery, Sleeve Gastrectomy (SG) surgery, or Laparoscopic Gastric Banding (LAGB) surgery or 2) have had RYGB or SG surgery 2-5 years ago and fall into one of two groups: Group 2a) as a result of the surgery she/he lost ≥40% of pre-surgery body weight and was able to keep it off until now or Group 2b) lost \<25% of pre-surgery body weight or lost more but regained the weight.

You may qualify if:

• Women and men, 18-64 years of age, all races
• Subjects must be scheduled to undergo Roux-en-Y Gastric Bypass surgery (RYGB), Sleeve Gastrectomy surgery (SG), or laparoscopic gastric banding surgery (LAGB) and be available to be tested both pre- and post-surgery or must have undergone RYGB or SG surgery between 2-5 (i.e. at least two years ago and not more than 5) years ago and have a current weight loss that is ≥40% of body weight pre-surgery or \<25% of body weight pre-surgery.

You may not qualify if:

• Smoking tobacco related cigarettes or having quit smoking less than 6 months ago
• Pregnant or breastfeeding
• Are experiencing significant organ dysfunction
• Take medications that could influence research results
• Have any psychiatric illness or disorder that could influence compliance or completion of the study
• History of chronic rhinitis
• Had a diagnosis of or are taking medicine to treat diabetes
• Inflammatory intestinal disease
• Subjects who underwent RYGB or SG between 2-3 years ago and have a current weight loss that is \<40% and ≥25% of their body weight pre-surgery.
• Subjects must find the taste of the food to be sham-fed acceptable (e.g. cream cheese, etc.).

Sponsors & Collaborators

• University of Illinois at Urbana-Champaign: lead
• Carle Foundation Hospital: collaborator

Study Sites (1)

University of Illinois at Urbana Champaign

Urbana, Illinois, 61801, United States

RECRUITING

Biospecimen

Retention: SAMPLES WITH DNA

DNA extracted from saliva

MeSH Terms

Conditions

Food Preferences

Condition Hierarchy (Ancestors)

Feeding Behavior; Behavior

Study Design

• Study Type: observational
• Observational Model: OTHER
• Time Perspective: OTHER
• Target Duration: 1 Year
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Assisstant Professor of Ingestive Behavior

Study Record Dates

• First Submitted: May 4, 2018
• First Posted: May 30, 2018
• Study Start: April 6, 2018
• Primary Completion: April 6, 2023
• Study Completion: July 6, 2023
• Last Updated: April 28, 2021

Record last verified: 2021-04

Data Sharing

• IPD Sharing: Will not share

Locations

US (1)