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The Effects of Diet on Mood, Cognition and Appetite

This study has been completed.
Mars, Inc.
Information provided by (Responsible Party):
University of Nottingham Identifier:
First received: September 13, 2010
Last updated: August 20, 2014
Last verified: August 2014
A previous study has found that the consumption of a high fat, low carbohydrate meal results in increased feelings of calmness, friendliness and an increase in subjective energy levels in comparison to a low fat, high carbohydrate meal. The purpose of this study is to investigate whether a high fat, low carbohydrate diet for a longer duration (of 2 weeks) can enhance or sustain these changes in comparison to a low fat, high carbohydrate meal.

Condition Intervention
Mild Cognitive Impairment
Other: High Fat Low Carbohydrate Diet
Other: Low fat High Carbohydrate Diet

Study Type: Interventional
Study Design: Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Open Label
Primary Purpose: Basic Science
Official Title: The Effects of a High Fat, Low Carbohydrate or a Low Fat, High Carbohydrate Diet on Mood Cognition and Appetite

Further study details as provided by University of Nottingham:

Primary Outcome Measures:
  • Clear-headedness [ Time Frame: after 2 week intervention period ]
    Subjective mood measurement, assessed using visual analogue scale, in response to a test meal

Secondary Outcome Measures:
  • Reaction time [ Time Frame: after 2 week intervention ]
    cognitive function measurement, assessed using choice reaction time, in response to a test meal

Enrollment: 20
Study Start Date: July 2010
Study Completion Date: March 2013
Primary Completion Date: December 2012 (Final data collection date for primary outcome measure)
Arms Assigned Interventions
Experimental: High fat, low carbohydrate diet
Fats intake 55% , Protein 17% and carbohydrate 28% of total energy
Other: High Fat Low Carbohydrate Diet
55% total energy intake from fats, 17% from protein and 28% from carbohydrate
Other Name: HFLC Diet
Active Comparator: Low fat, high carbohydrate diet
Fat intake 20%, Protein 17% and carbohydrate 63% of total energy intake
Other: Low fat High Carbohydrate Diet
20% total energy intake from dietary fats, 17% from protein and 63% from carbohydrate
Other Name: LFHC Diet

  Show Detailed Description


Ages Eligible for Study:   18 Years to 45 Years   (Adult)
Sexes Eligible for Study:   Female
Accepts Healthy Volunteers:   Yes

Inclusion Criteria:

  • female
  • BMI 18.5-25kg/m2
  • aged 18-45 years
  • regular breakfast eaters
  • regular menstrual cycle
  • healthy

Exclusion Criteria:

  • Significant gastrointestinal disease, gastrointestinal surgery, diabetes or any other significant major medical morbidity
  • History of significant eating disorder (anorexia, bulimia)
  • Habitual dietary protein intake >20% of total energy intake
  • pregnancy or breast feeding
  • anaemia (Hb <11.5g/dL)
  • random blood glucose concentration >8mmol/l
  • no medication use other than contraception
  • significant weight loss/gain (>14lb in previous 3 months)
  Contacts and Locations
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Please refer to this study by its identifier: NCT01201616

United Kingdom
University of Nottingham
Nottingham, Notts, United Kingdom, NG72UH
Sponsors and Collaborators
University of Nottingham
Mars, Inc.
Principal Investigator: Ian A Macdonald, PhD University of Nottingham
  More Information

Responsible Party: University of Nottingham Identifier: NCT01201616     History of Changes
Other Study ID Numbers: RIS030426a
Study First Received: September 13, 2010
Last Updated: August 20, 2014

Keywords provided by University of Nottingham:
Cognitive function
high fat diet
high carbohydrate diet

Additional relevant MeSH terms:
Cognition Disorders
Mild Cognitive Impairment
Neurocognitive Disorders
Mental Disorders processed this record on May 25, 2017