Calorie Anticipation and Food Intake

Study Overview
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Brief Summary
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The regulation of our food intake is on the short-term guided by appetite and satiety signals generated by the sight and consumption of food. Food intake is not only regulated by appetite and satiety signals - external cues also play an important role. It has been observed that food intake and the pleasure derived from consumption is affected by manipulation of the external cues. The investigators will assess the contribution of food anticipation (calorie information) and actual consumption of a test food (calorie intake) on in satiety responses (such as ghrelin responses, appetite and subsequent food intake). The investigators expect the information on the amount of calories, rather than the actual amount of calories in the food, to predict the ghrelin responses and the subsequent intake of a second meal.

Detailed Description
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In a randomized cross-over design with 4 conditions, all participants will consume twice the low-caloric food (once with the low-calorie information and once with the high-calorie information) and twice the high-caloric food (again, once with the low-calorie information and once with the high-calorie information) in a randomized order.

Official Title
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Differences in Physiological Responses of Satiety and Reward After (in)Consistent Calorie Cues.

Conditions
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Eating Behaviour, Obesity

Intervention / Treatment
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* Behavioral: low calorie yogurt
* Behavioral: high calorie yogurt


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: female healthy being used to eat breakfast regularly (≥ 5 times a week). Exclusion Criteria: hypersensitivity for the ingredients of the foods under study; lack of appetite; following an energy-restricted diet or change in body weight > 5 kg; or being a vegan or vegetarian. Participants reported not using products that are artificially sweetened, nor sugar in coffee and/or tea.

Ages Eligible for Study
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Minimum Age: 18 Years
Maximum Age: 35 Years

Sexes Eligible for Study
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Female

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: Calorie information<br>Low calorie yogurt High calorie yogurt with low calorie information sheet | Behavioral: low calorie yogurt<br>* all participants consumed twice the low-caloric food (once with the low-calorie information and once with the high-calorie information)<br>Behavioral: high calorie yogurt<br>* all participants consumed twice the high-caloric food (once with the low-calorie information and once with the high-calorie information)<br>|
| Experimental: Calorie information (high)<br>Low calorie yogurt High calorie yogurt High calorie information sheet | Behavioral: low calorie yogurt<br>* all participants consumed twice the low-caloric food (once with the low-calorie information and once with the high-calorie information)<br>Behavioral: high calorie yogurt<br>* all participants consumed twice the high-caloric food (once with the low-calorie information and once with the high-calorie information)<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Food intake |  | 60 min (Ad libitum test meal after 1 hr) | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Serum concentrations total ghrelin |  | 60 min (4 samples - every 20 min) | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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food intake, Satiety,, satiation,, anticipation,