Respiratory Quotient and Food Liking, Food Wanting and Food Consumption

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. Identifier: NCT01122082
Recruitment Status : Completed
First Posted : May 12, 2010
Last Update Posted : August 24, 2017
Centre National de la Recherche Scientifique, France
Information provided by (Responsible Party):
Laurent BRONDEL, University of Burgundy

May 10, 2010
May 12, 2010
August 24, 2017
October 2008
August 2009   (Final data collection date for primary outcome measure)
Respiratory quotient [ Time Frame: 6 months ]
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 Archive Site
  • food liking [ Time Frame: 6 months ]
    Food liking is the preference for 4 food items smelt
  • food wanting [ Time Frame: 6 months ]
    food wanting is the selection of 4 kind of toasts during a snack
  • food consumption [ Time Frame: 6 months ]
    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.

16 normal-weight men (age: 23 ± 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.
Not Applicable
Allocation: Randomized
Intervention Model: Single Group Assignment
Masking: Single (Participant)
Primary Purpose: Basic Science
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
Brondel L, Landais L, Romer MA, Holley A, Pénicaud L. Substrate oxidation influences liking, wanting, macronutrient selection, and consumption of food in humans. Am J Clin Nutr. 2011 Sep;94(3):775-83. doi: 10.3945/ajcn.111.017319. Epub 2011 Jul 27.

*   Includes publications given by the data provider as well as publications identified by Identifier (NCT Number) in Medline.
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
Sexes Eligible for Study: Male
18 Years to 40 Years   (Adult)
Contact information is only displayed when the study is recruiting subjects
CSGA-AA1234-01 ( Registry Identifier: 02052009 )
Not Provided
Plan to Share IPD: No
Laurent BRONDEL, University of Burgundy
University of Burgundy
Centre National de la Recherche Scientifique, France
Study Director: Luc Penicaud, MD Centre National de la Recherche Scientifique, France
University of Burgundy
August 2017

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