Taste Perception Pre and Post Bariatric Surgery (RBtaste)
The investigators wish to study the effects of two forms of bariatric surgery, gastric bypass and lap banding. The surgery is not part of the clinical trial. If your insurance does not cover the procedure, then the patient is responsible for payment of the surgical process. The investigators are doing pre and post surgery testing to provide a better understanding of the effect of bariatric surgery-induced weight-loss on taste perception.
|Study Design:||Observational Model: Cohort
Time Perspective: Prospective
|Official Title:||Effect of Bariatric Surgery-induced Weight Loss on Taste Perception|
- Changes on Taste Detection Thresholds After Bariatric Surgery-induced Weight Loss (Roux-en-Y Gastric Bypass and Laparoscopic Adjustable Banding). [ Time Frame: we will measure the above outcomes before surgery and at 20% weight loss post surgery, which on average we expect will occur around 3 months post-surgery ] [ Designated as safety issue: No ]-Taste detection thresholds measures the lowest concentration of a tastant that can be detected (mili molar amounts).
- Changes on Emotional, External and Restricted Eating Behavior and Food Craving After Bariatric Surgery-induced Weight Loss (Roux-en-Y Gastric Bypass and Laparoscopic Adjustable Gastric Banding). [ Time Frame: we will measure the above outcomes before surgery and at 20% weight loss post surgery, which on average we expect will occur around 3 months post-surgery ] [ Designated as safety issue: No ]-Eating behavior will be measured with validated questionnaires including among others the Dutch Eating Behavior Questionnaire (DEBQ) and the Food Craving Inventory (FCI). The DEBQ measures three common psychological dimensions of eating behavior: 1) emotional eating , 2) external eating (an inclination to eat in response to external food cues such as the smell and taste of food), and 3) restrained eating (an inclination to consciously restrict food intake to control body weight). The FCI is a validated measure of the frequency of overall food cravings as well as cravings for specific types of foods (high fats, sweets, carbohydrates/ starches, and fast-food fats) during the past month. For the DEBQ and the FCI, subjects score their answers by using a 5-point Likert scale (1=never, 5=very often/always).Therefore, lower numbers means having less frequent food cravings (for FCI), or engaging less frequently in the particular type of eating behavior (for DEBQ).
Biospecimen Retention: Samples With DNA
|Study Start Date:||September 2009|
|Study Completion Date:||June 2013|
|Primary Completion Date:||May 2013 (Final data collection date for primary outcome measure)|
morbidly obese subjects undergoing gastric bypass surgery
Procedure: Gastric bypass
Roux-en-Y gastric bypass
morbidly obese subjects undergoing laparoscopic gastric banding surgery
Procedure: Gastric banding
Laparoscopic adjustable gastric banding
Bariatric surgery is the most effective weight loss therapy for obesity. However, the mechanisms responsible for decreased food intake are incompletely understood. One possible mechanism that could account for decreased food intake is changes in taste perception. Therefore, the primary goal of this proposal is to provide a better understanding of the effects of bariatric surgery-induced weight-loss on taste perception.
Please refer to this study by its ClinicalTrials.gov identifier: NCT01536197
|United States, Missouri|
|Washington University School of Medicine|
|Saint Louis, Missouri, United States, 63110|
|Principal Investigator:||Samuel Klein, M.D.||Washington University School of Medicine|