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.|
|ClinicalTrials.gov Identifier: NCT02213406|
Recruitment Status : Completed
First Posted : August 11, 2014
Last Update Posted : July 6, 2017
|Condition or disease||Intervention/treatment||Phase|
|Fat Perception in the Brain||Dietary Supplement: yogurt||Not Applicable|
|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|
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
- 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.
- 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.
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 ClinicalTrials.gov identifier (NCT number): NCT02213406
|University Clinic of Tuebingen, fMEG Center|
|Tuebingen, Germany, 72076|