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Calorie Anticipation and Food Intake

This study has been completed.
Sponsor:
Information provided by (Responsible Party):
Uppsala University
ClinicalTrials.gov Identifier:
NCT01680315
First received: August 28, 2012
Last updated: September 3, 2012
Last verified: August 2012
History of Changes
  Purpose

The regulation of our food intake is on the short-term guided by appetite and satiety signals generated by the sight and consumption of food. Food intake is not only regulated by appetite and satiety signals - external cues also play an important role.

It has been observed that food intake and the pleasure derived from consumption is affected by manipulation of the external cues.

The investigators will assess the contribution of food anticipation (calorie information) and actual consumption of a test food (calorie intake) on in satiety responses (such as ghrelin responses, appetite and subsequent food intake). The investigators expect the information on the amount of calories, rather than the actual amount of calories in the food, to predict the ghrelin responses and the subsequent intake of a second meal.


Condition Intervention
Eating Behaviour
Obesity
 Behavioral: low calorie yogurt
Behavioral: high calorie yogurt

Study Type: Interventional
Study Design: Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Single Blind (Subject)
Primary Purpose: Basic Science
Official Title: Differences in Physiological Responses of Satiety and Reward After (in)Consistent Calorie Cues.

Resource links provided by NLM:

MedlinePlus related topics: Obesity
U.S. FDA Resources

Further study details as provided by Uppsala University:

Primary Outcome Measures:
  • Food intake [ Time Frame: 60 min (Ad libitum test meal after 1 hr) ] [ Designated as safety issue: No ]

Secondary Outcome Measures:
  • Serum concentrations total ghrelin [ Time Frame: 60 min (4 samples - every 20 min) ] [ Designated as safety issue: No ]

Other Outcome Measures:
  • appetite ratings [ Time Frame: 80 min (5 samples - every 20 min) ] [ Designated as safety issue: No ]
  • Serum cortisol concentrations [ Time Frame: 60 min (4 samples - every 20 min) ] [ Designated as safety issue: No ]

Enrollment: 12
Study Start Date: May 2012
Study Completion Date: August 2012
Primary Completion Date: July 2012 (Final data collection date for primary outcome measure)
Arms Assigned Interventions
Experimental: Calorie information

Low calorie yogurt

High calorie yogurt

with low calorie information sheet

 Behavioral: low calorie yogurt
all participants consumed twice the low-caloric food (once with the low-calorie information and once with the high-calorie information)
Behavioral: high calorie yogurt
all participants consumed twice the high-caloric food (once with the low-calorie information and once with the high-calorie information)
Experimental: Calorie information (high)

Low calorie yogurt

High calorie yogurt

High calorie information sheet

 Behavioral: low calorie yogurt
all participants consumed twice the low-caloric food (once with the low-calorie information and once with the high-calorie information)
Behavioral: high calorie yogurt
all participants consumed twice the high-caloric food (once with the low-calorie information and once with the high-calorie information)

Detailed Description:

In a randomized cross-over design with 4 conditions, all participants will consume twice the low-caloric food (once with the low-calorie information and once with the high-calorie information) and twice the high-caloric food (again, once with the low-calorie information and once with the high-calorie information) in a randomized order.

  Eligibility

Ages Eligible for Study:   18 Years to 35 Years
Genders Eligible for Study:   Female
Accepts Healthy Volunteers:   Yes
Criteria

Inclusion Criteria:

  • female
  • healthy
  • being used to eat breakfast regularly (≥ 5 times a week).

Exclusion Criteria:

  • hypersensitivity for the ingredients of the foods under study;
  • lack of appetite; following an energy-restricted diet or change in body weight > 5 kg; or
  • being a vegan or vegetarian. Participants reported not using products that are artificially sweetened, nor sugar in coffee and/or tea.
  Contacts and Locations
Please refer to this study by its ClinicalTrials.gov identifier: NCT01680315

Locations
Sweden
Uppsala University
Uppsala, Sweden, 75319
Sponsors and Collaborators
Uppsala University
Investigators
Principal Investigator: Pleunie Hogenkamp, PhD Uppsala University
  More Information

No publications provided

Responsible Party: Uppsala University
ClinicalTrials.gov Identifier: NCT01680315     History of Changes
Other Study ID Numbers: PH2012
Study First Received: August 28, 2012
Last Updated: September 3, 2012
Health Authority: Sweden: Regional Ethical Review Board

Keywords provided by Uppsala University:
Satiety,
satiation,
anticipation,
food intake

Additional relevant MeSH terms:
Obesity
Overnutrition
Nutrition Disorders
 Overweight
Body Weight
Signs and Symptoms

ClinicalTrials.gov processed this record on May 22, 2013