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

August 28, 2012
September 3, 2012
May 2012
July 2012   (final data collection date for primary outcome measure)
Food intake [ Time Frame: 60 min (Ad libitum test meal after 1 hr) ] [ Designated as safety issue: No ]
Same as current
Complete list of historical versions of study NCT01680315 on ClinicalTrials.gov Archive Site
Serum concentrations total ghrelin [ Time Frame: 60 min (4 samples - every 20 min) ] [ Designated as safety issue: No ]
Same as current
  • 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 ]
Same as current
 
Calorie Anticipation and Food Intake
Differences in Physiological Responses of Satiety and Reward After (in)Consistent Calorie Cues.

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.

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.

Interventional
Not Provided
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Single Blind (Subject)
Primary Purpose: Basic Science
  • Eating Behaviour
  • Obesity
  • 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

    Low calorie yogurt

    High calorie yogurt

    with low calorie information sheet

    Interventions:
    • Behavioral: low calorie yogurt
    • Behavioral: high calorie yogurt
  • Experimental: Calorie information (high)

    Low calorie yogurt

    High calorie yogurt

    High calorie information sheet

    Interventions:
    • Behavioral: low calorie yogurt
    • Behavioral: high calorie yogurt
Hogenkamp PS, Cedernaes J, Chapman CD, Vogel H, Hjorth OC, Zarei S, Lundberg LS, Brooks SJ, Dickson SL, Benedict C, Schiöth HB. Calorie anticipation alters food intake after low-caloric not high-caloric preloads. Obesity (Silver Spring). 2013 Aug;21(8):1548-53. doi: 10.1002/oby.20293. Epub 2013 Apr 13.

*   Includes publications given by the data provider as well as publications identified by ClinicalTrials.gov Identifier (NCT Number) in Medline.
 
Completed
12
August 2012
July 2012   (final data collection date for primary outcome measure)

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.
Female
18 Years to 35 Years
Yes
Contact information is only displayed when the study is recruiting subjects
Sweden
 
NCT01680315
PH2012
No
Uppsala University
Uppsala University
Not Provided
Principal Investigator: Pleunie Hogenkamp, PhD Uppsala University
Uppsala University
August 2012

ICMJE     Data element required by the International Committee of Medical Journal Editors and the World Health Organization ICTRP