Study of Food Preferences and Sensory Perceptions After Bariatric Surgery
BariaTaste 2
Comparative Study of Differences in Food Preferences and Sensory Perceptions Between People With Obesity With or Without Bariatric Surgery
1 other identifier
observational
36
1 country
1
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.
Trial Health
Trial Health Score
Automated assessment based on enrollment pace, timeline, and geographic reach
participants targeted
Target at P25-P50 for all trials
Started Apr 2021
Shorter than P25 for all trials
1 active site
Health score is calculated from publicly available data and should be used for screening purposes only.
Trial Relationships
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Study Timeline
Key milestones and dates
First Submitted
Initial submission to the registry
July 16, 2020
CompletedFirst Posted
Study publicly available on registry
August 13, 2020
CompletedStudy Start
First participant enrolled
April 26, 2021
CompletedPrimary Completion
Last participant's last visit for primary outcome
December 21, 2021
CompletedStudy Completion
Last participant's last visit for all outcomes
December 21, 2021
CompletedMarch 14, 2023
March 1, 2023
8 months
July 16, 2020
March 13, 2023
Conditions
Outcome Measures
Primary Outcomes (1)
Food preference for high energy dense foods
The main endpoint of the study is the proportion of total energy intake from foods with high energy density versus foods with low energy density evaluated during a standardized and validated buffet.
Day 1
Study Arms (2)
Bariatric surgery
Women with obesity, with a bariatric surgery
Control
Women with obesity, without a bariatric surgery
Interventions
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.
Eligibility Criteria
This study will focus on adult female volunteers with severe complicated or morbid obesity who may or may not have undergone bariatric surgery in the past 12 months.
You may qualify if:
- 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
You may not qualify if:
- 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
Contact the study team to confirm eligibility.
Sponsors & Collaborators
Study Sites (1)
: Center for Research in Human Nutrition Rhône-Alpes, Institut Paul Bocuse Research Center
Lyon, France
MeSH Terms
Conditions
Condition Hierarchy (Ancestors)
Study Design
- Study Type
- observational
- Observational Model
- CASE CONTROL
- Time Perspective
- CROSS SECTIONAL
- Sponsor Type
- OTHER
- Responsible Party
- SPONSOR
Study Record Dates
First Submitted
July 16, 2020
First Posted
August 13, 2020
Study Start
April 26, 2021
Primary Completion
December 21, 2021
Study Completion
December 21, 2021
Last Updated
March 14, 2023
Record last verified: 2023-03