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Neuronal and Sensory Perception of Fat

The safety and scientific validity of this study is the responsibility of the study sponsor and investigators. Listing a study does not mean it has been evaluated by the U.S. Federal Government. Read our disclaimer for details. Identifier: NCT02213406
Recruitment Status : Completed
First Posted : August 11, 2014
Last Update Posted : July 6, 2017
Information provided by (Responsible Party):
Sabine Frank, University Hospital Tuebingen

Brief Summary:
This project will examine neuronal and sensory fat perception. Our hypothesis is that subjects being either hypersensitive or hyposensitive for fat will show different brain activities. Therefore the investigators will conduct functional magnetic resonance imaging (fMRI) and fat detection threshold tests examining neuronal and sensory fat perception.

Condition or disease Intervention/treatment Phase
Fat Perception in the Brain Dietary Supplement: yogurt Not Applicable

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Study Type : Interventional  (Clinical Trial)
Intervention Model: Single Group Assignment
Primary Purpose: Basic Science
Official Title: Fat and the Brain-Neuronal and Sensory Fat Perception
Actual Primary Completion Date : June 2017
Actual Study Completion Date : July 2017

Arm Intervention/treatment
Experimental: intervention group
Fat detection threshold test, intake of high and low fat yogurt, fMRI-measurements
Dietary Supplement: yogurt
Subjects will receive yogurt with varying fat concentrations

Primary Outcome Measures :
  1. Fat detection thresholds [ Time Frame: each measurement day ]
    A sensory test will be conducted to establish individual fat detection thresholds. It is expected that subjects* brain activity is dependent on sensory fat sensitivity.

Secondary Outcome Measures :
  1. Brain activity [ Time Frame: pre and post meal intake ]
    We are interested in brain activations following the consumption of yogurt with either a high or a low fat concentration. To assess this, before as well as after fat intake brain activity will be measured using functional magnetic resonance imaging (fMRI). We expect that brain activity will differ between the high and the low fat yogurt condition.

Information from the National Library of Medicine

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Ages Eligible for Study:   18 Years to 50 Years   (Adult)
Sexes Eligible for Study:   All
Accepts Healthy Volunteers:   Yes

Inclusion Criteria:

  • healthy

Exclusion Criteria:

  • lactose intolerance
  • fMRI contraindications (metal implants,...)

Information from the National Library of Medicine

To learn more about this study, you or your doctor may contact the study research staff using the contact information provided by the sponsor.

Please refer to this study by its identifier (NCT number): NCT02213406

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University Clinic of Tuebingen, fMEG Center
Tuebingen, Germany, 72076
Sponsors and Collaborators
University Hospital Tuebingen

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Responsible Party: Sabine Frank, Dr., University Hospital Tuebingen Identifier: NCT02213406     History of Changes
Other Study ID Numbers: NSFP
First Posted: August 11, 2014    Key Record Dates
Last Update Posted: July 6, 2017
Last Verified: July 2017