Hemodialysis and Wanting for Protein-rich Foods
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|ClinicalTrials.gov Identifier: NCT02221050|
Recruitment Status : Completed
First Posted : August 20, 2014
Last Update Posted : August 20, 2014
|Condition or disease|
In 24 patients with renal failure treated by hemodialysis, it is evaluated (at 8:00 am and at 11:00 am), a day without hemodialysis and another day after the hemodialysis:
- Hunger sensation,
- Olfactory liking assessed separately for 6 foods (2 carbohydrate-, 2 fat- and 2 protein-rich foods) and 2 non-alimentary products,
- Food wanting evaluated by the sequential presentation of 18 images of food (6 fat-, 6 carbohydrate- and 6 protein-rich foods),
Two blood samples for the assays of leptin, ghrelin, creatinine, albumin and pre-albumin as well as plasma amino acids.
24 healthy subjects are also evaluated in order to compare the results from patients to those of control subjects.
|Study Type :||Observational [Patient Registry]|
|Actual Enrollment :||48 participants|
|Target Follow-Up Duration:||15 Days|
|Official Title:||Influence of Chronic Renal Failure and Hemodialysis on Liking and Wanting for Foods|
|Study Start Date :||January 2014|
|Actual Primary Completion Date :||May 2014|
|Actual Study Completion Date :||July 2014|
- Amount of wanting for protein-rich foods [ Time Frame: 20 min (from 8:00 to 8:20 am) and 20 min (from 11:00 to 11:20 am) ]The wanting is determined after the successive presentation (for ten seconds) of 18 pictures of food. For each food the question is "at the present time, do you want to eat this food? ". For each photo, subjects place a vertical line on a 10 cm horizontal line bounded at its ends by "no desire" and "extremely envy" (visual analog scale).The wanting for proteins is the mean score for the desire to eat protein-rich foods.
- Concentrations of the plasma amino-acids [ Time Frame: 8:30 am and 11:30 am ]Variation in concentrations of amino-acids during the morning a day with hemodialysis and a day without hemodialysis, and comparison with plasma AAs from healthy subjects
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): NCT02221050
|Centre des Sciences du Goût|
|Dijon, Burgundy, France, 21000|
|Study Director:||Luc PENICAUD, PHD||Centre des Sciences du Goût, Centre National de la recherche Scientifique|