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Fat Burning After a Meal

This study has been completed.
Sponsor:
ClinicalTrials.gov Identifier:
NCT02211599
First Posted: August 7, 2014
Last Update Posted: September 22, 2017
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.
Information provided by (Responsible Party):
Shanon Casperson, USDA Grand Forks Human Nutrition Research Center
  Purpose
The purpose of the study is to determine how adding a carbohydrate beverage to a meal with different protein levels affects the rate at which one's body burns fats, sugars, and proteins.

Condition Intervention
Postprandial Effect of Carbohydrate Beverage Consumption Other: 15% protein Other: 30% protein Other: Sweetened beverage

Study Type: Interventional
Study Design: Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Double (Participant, Investigator)
Primary Purpose: Other
Official Title: Post-Prandial Substrate Utilization in Response to the Inclusion of Sweetened Beverage to Meals With Different Levels of Protein Content

Further study details as provided by Shanon Casperson, USDA Grand Forks Human Nutrition Research Center:

Primary Outcome Measures:
  • Postprandial lipid oxidation rate [ Time Frame: 4 hours after meal consumption ]

Secondary Outcome Measures:
  • Energy expenditure measured by postprandial thermogenesis [ Time Frame: 4 hours after meal consumption ]
  • Postprandial protein oxidation [ Time Frame: 4 hours after meal consumption ]
  • Postprandial carbohydrate oxidation [ Time Frame: 4 hours after meal consumption ]

Enrollment: 29
Actual Study Start Date: November 2014
Study Completion Date: June 2016
Primary Completion Date: June 2016 (Final data collection date for primary outcome measure)
Arms Assigned Interventions
Experimental: 15% protein meal and sweetened beverage
Breakfast and lunch will each contain 15% protein. A sweetened flavored beverage will be served with each meal; one drink will be sweetened with sugar and the other with sucralose (a non-nutritive sweetener). Order will be randomized.
Other: 15% protein
Meal to provide 15%en from protein.
Other: Sweetened beverage
Beverage sweetened with either sugar (sucrose) or sucralose (non-nutritive sweetener).
Experimental: 30% protein meal and sweetened beverage
Breakfast and lunch will each contain 30% protein. A sweetened flavored beverage will be served with each meal; one drink will be sweetened with sugar and the other with sucralose (a non-nutritive sweetener). Order will be randomized.
Other: 30% protein
Meal to provide 30%en from protein.
Other: Sweetened beverage
Beverage sweetened with either sugar (sucrose) or sucralose (non-nutritive sweetener).

  Eligibility

Information from the National Library of Medicine

Choosing to participate in a study is an important personal decision. Talk with your doctor and family members or friends about deciding to join a study. To learn more about this study, you or your doctor may contact the study research staff using the contacts provided below. For general information, Learn About Clinical Studies.


Ages Eligible for Study:   18 Years to 65 Years   (Adult)
Sexes Eligible for Study:   All
Accepts Healthy Volunteers:   Yes
Criteria

Inclusion Criteria:

  • BMI less than 25 kg/m2
  • ability to sign the consent form
  • availability of transportation

Exclusion Criteria:

  • percent body fat greater than or equal to 25% for males and 35% for females
  • allergies to any study foods
  • more than a 10% change in body weight within the past 2 months
  • current or planned pregnancy
  • lactation
  • metabolic illness/disease(s)
  • active cancer or in short-term remission (less than 3 years)
  • infectious diseases
  • alcohol or drug abuse
  • tobacco use
  • presence of acute illness
  • taking medications known to affect energy expenditure and appetite
  Contacts and Locations
Information from the National Library of Medicine

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): NCT02211599


Locations
United States, North Dakota
USDA Grand Forks Human Nutrition Research Center
Grand Forks, North Dakota, United States, 58203
Sponsors and Collaborators
USDA Grand Forks Human Nutrition Research Center
Investigators
Principal Investigator: Shanon Casperson, PhD USDA Grand Forks Human Nutrition Research Center
Principal Investigator: James Roemmich, PhD USDA Grand Forks Human Nutrition Research Center
  More Information

Responsible Party: Shanon Casperson, PhD, USDA Grand Forks Human Nutrition Research Center
ClinicalTrials.gov Identifier: NCT02211599     History of Changes
Other Study ID Numbers: GFHNRC507
First Submitted: August 5, 2014
First Posted: August 7, 2014
Last Update Posted: September 22, 2017
Last Verified: September 2017
Individual Participant Data (IPD) Sharing Statement:
Plan to Share IPD: No

Keywords provided by Shanon Casperson, USDA Grand Forks Human Nutrition Research Center:
protein
carbohydrate
lipid
oxidation
fat
sugar
juice
obesity