The Effect of Food Hedonics on Appetite Hormones Levels

Study Overview
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Brief Summary
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30-40 healthy male subjects with a BMI between 18.5 and 24.9 kg/m2 will be tested for food preferences using a questionnaire with 141 different foods. Accordingly, a high acceptability/palatability food will be selected (average score of ≥ 7 on the 9-point hedonic scale). Two versions of the selected high palatability food will be devised by modifying it to yield the original high and the modified low acceptability versions. The two versions will differ only in palatability and will be equicaloric. Subjects who agree on the acceptability of the two versions of the food (11 subjects) will consume, at fasting, the two versions of the food in a cross over design over two sessions. Each session will include an acceptability test, using the 9-point hedonic scale, on three instances: after sampling a spoonful, eating the whole portion and after 240 min. The quantity consumed on each session will constitute 30% of the subject's resting energy expenditure. Moreover, fasting and postprandial hunger ratings and blood samples will be collected at time 0 and after 15, 30, 60, 120, 180 and 240 min of the food/meal's ingestion. The visual analogue scale will be used for huger ratings.

Official Title
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Effect of Food Acceptability on Appetite Hormones' Response in Normal Weight Male Subjects

Conditions
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Eating Behavior

Intervention / Treatment
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* Other: Low Acceptability Meal
* Other: High acceptability meal


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: Gender: Male Age: 18-50 years Body Mass Index (BMI): 18.5-24.9 kg/m2 Stable body weight for at least three months before the study with absence of any form of dieting, food restriction or other abnormal eating behaviors (to minimize effect of weight change on ghrelin status) Exclusion Criteria: Smoking Substance abuse such as alcohol or drugs Medical or psychological illness Use of medications Previous gastrointestinal surgery History of weight fluctuation (weight loss of greater than 5% within the past 3 months)

Ages Eligible for Study
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Minimum Age: 18 Years
Maximum Age: 50 Years

Sexes Eligible for Study
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Male

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: Basic Science
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Single


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: High acceptability meal<br>A custard recipe was used as the high acceptability meal | Other: High acceptability meal<br> <br> |
| Experimental: Low acceptability meal<br>The regular custard recipe was reformulated to yield a low acceptability version | Other: Low Acceptability Meal<br> <br> |

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Food acceptability score |  | Two weeks | 
| Ghrelin level |  | Two weeks | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Glucose level |  | Two weeks | 
| Appetite score on the visual analogue scale |  | Two weeks | 
| Insulin level |  | 2 weeks | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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Hedonics, Ghrelin, Hunger