Respiratory Quotient and Food Liking, Food Wanting and Food Consumption

This study has been completed.
Sponsor:
Collaborator:
France: Centre National de la Recherche Scientifique
Information provided by:
University of Burgundy
ClinicalTrials.gov Identifier:
NCT01122082
First received: May 10, 2010
Last updated: November 8, 2010
Last verified: January 2009

May 10, 2010
November 8, 2010
October 2008
August 2009   (final data collection date for primary outcome measure)
Respiratory quotient [ Time Frame: 6 months ] [ Designated as safety issue: Yes ]
Respiratory quotient is the ratio of CO2 production on oxygen consumption measured in the expiratory flow
Same as current
Complete list of historical versions of study NCT01122082 on ClinicalTrials.gov Archive Site
  • food liking [ Time Frame: 6 months ] [ Designated as safety issue: Yes ]
    Food liking is the preference for 4 food items smelt
  • food wanting [ Time Frame: 6 months ] [ Designated as safety issue: Yes ]
    food wanting is the selection of 4 kind of toasts during a snack
  • food consumption [ Time Frame: 6 months ] [ Designated as safety issue: Yes ]
    is the amount of food eaten during the snack
Same as current
Not Provided
Not Provided
 
Respiratory Quotient and Food Liking, Food Wanting and Food Consumption
Influence of Respiratory Quotient on Food Liking, Food Wanting, Macronutrient Selection and Food Consumption in Humans

The purpose of this study is to observe the influence of carbohydrate-to-fat balance on liking, wanting and food consumption in humans.

Twelve normal-weight men [age: 24 ± 3 y] had completed a randomized 4-condition crossover study. The sessions differed by the composition of the breakfast which was rich in carbohydrates (HCB), low in carbohydrates (LCB), rich in fat (HFB) and low in fat (LFB). The HCB and HFB contained 2072 kJ, while the LCB and LFB contained 565 kJ. Two hours and 20 min later, energy expenditure (EE) and respiratory quotient (RQ) were measured before olfactory liking for 4 foods items and then ad libitum energy intake (EI) during a snack (sweet and fatty toast) were evaluated.

In accordance with the carbohydrate-based models of feeding, one may expect that food choices as well as "liking" and "wanting" (the two components of the reward system) could be influenced by glycogen stores and the carbohydrate-to-fat balance. More precisely, one may expect that a high fat oxidation rate could increase liking and wanting carbohydrates to replenish glycogen stores and conversely, that a high carbohydrate oxidation rate could produce the reverse. In order to validate this hypothesis, the present study has been conducted to investigate in humans the influence of the carbohydrate-to-fat oxidation ratio on carbohydrate-to-fat selection and the food reward system.

Observational
Observational Model: Case-Crossover
Time Perspective: Cross-Sectional
Not Provided
Not Provided
Probability Sample

The participants wre 12 normal-weight men

Obesity
Behavioral: food preloads
Subjects will eat in the morning during breakfast 300g cottage cheese (627kJ - 147kcal; 13.2g carbohydrate, 0.3g fat, 23g protein) plus, according to the situations, either: 90g sucrose, HCB); 6g aspartame; 40g vegetable oil; 40g paraffin oil. Therefore two breakfast will have the same energy content (2072kJ - 495kcal), as did the other two(565 kJ - 135kcal).
Other Names:
  • food intake
  • metabolism
Not Provided

*   Includes publications given by the data provider as well as publications identified by ClinicalTrials.gov Identifier (NCT Number) in Medline.
 
Completed
12
January 2010
August 2009   (final data collection date for primary outcome measure)

Inclusion Criteria:

  • Good health
  • Absence of medication
  • Moderate physical activity (irregular and less than 5 h/wk)
  • Low-smoking habit (less than 5 cigarettes/d)
  • Normal body mass index (20< BMI <25)

Exclusion Criteria:

  • Eating disorders
  • Dieting or fasting
  • Aversions for the foods offered and elevated 'cognitive restriction of eating' (score ≥ 7) according to the Three Factor Eating Questionnaire
Male
18 Years to 40 Years
Yes
Contact information is only displayed when the study is recruiting subjects
France
 
NCT01122082
ABC123, CSGA-AA1234-01
No
Dr Laurent BRONDEL, University of Burgundy - CHU de Dijon
University of Burgundy
France: Centre National de la Recherche Scientifique
Study Director: Luc Penicaud, MD France: Centre National de la Recherche Scientifique
University of Burgundy
January 2009

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