Fat Burning After a Meal

Study Overview
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Brief Summary
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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.

Official Title
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Post-Prandial Substrate Utilization in Response to the Inclusion of Sweetened Beverage to Meals With Different Levels of Protein Content

Conditions
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Postprandial Effect of Carbohydrate Beverage Consumption

Intervention / Treatment
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* Other: 15% protein
* Other: 30% protein
* Other: Sweetened beverage


Participation Criteria
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Eligibility Criteria
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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

Ages Eligible for Study
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Minimum Age: 18 Years
Maximum Age: 65 Years

Sexes Eligible for Study
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All

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Design Details

Primary Purpose: Other
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Double


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: 15% protein meal and sweetened beverage<br>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<br>* Meal to provide 15%en from protein.<br>Other: Sweetened beverage<br>* Beverage sweetened with either sugar (sucrose) or sucralose (non-nutritive sweetener).<br>|
| Experimental: 30% protein meal and sweetened beverage<br>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<br>* Meal to provide 30%en from protein.<br>Other: Sweetened beverage<br>* Beverage sweetened with either sugar (sucrose) or sucralose (non-nutritive sweetener).<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Postprandial lipid oxidation rate |  | 4 hours after meal consumption | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Energy expenditure measured by postprandial thermogenesis |  | 4 hours after meal consumption | 
| Postprandial protein oxidation |  | 4 hours after meal consumption | 
| Postprandial carbohydrate oxidation |  | 4 hours after meal consumption | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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protein, carbohydrate, lipid, oxidation, fat, sugar, juice, obesity