Food Rheology and Feeding in Lean and Obese Humans

Study Overview
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Brief Summary
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The 2010 National Health Objectives call for a reduction in the prevalence of obesity. The marked recent increase in overweight and obesity prevalence implicates behavioral factors in the etiology of the epidemic. The present proposal hypothesizes the trend is attributal, in part, to increasing consumption of energy-yeilding beverages since they are a significant and increasing source of dietarty energy and they elicit weaker appetitive and dietary responses than solid foods.

Detailed Description
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Three human studies are propsed to more fully characterized attributes of liquids and solids that may account for the differential appetitive responses they elicit, potential contributory mechanisms as well as the dietary implications of their consumption. Study 1 will contrast the acute effects of fluid and solid foods varying in macronutrient content on satiation, satiety and feeding. Study 2 will determine if the pattern of fluid and solid ingestion influences satiety and feeding by monitoring appetitive and dietary responses to energy and macronutrient matched fluid and solid loads ingested as meal components or between meal snacks. To better assess the clinical implications ofdiets incorpprating liquid or solid supplements. Study 3 will entail chronic ingestion of matched energy yeilding fluid or solid loads with concurrent measurement of appetite, dietary intake, energy expenditureand body weight/composition.

Official Title
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Study 1: Viscosity Study Study 2: Meal Timing Study Study 3:Chronic Fluid and Solid Food Intake in Lean and Overweight Individuals

Conditions
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Obesity, Overweight, Diabetes

Intervention / Treatment
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* Other: food in fluid form
* Other: food in solid form


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: BMI 18-23 or 27-35 weight stable constant habitual activity pattern low fruit/vegetable consumer non-restrained eater Exclusion Criteria: diabetic taking medication known to influence appetite

Ages Eligible for Study
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Minimum Age: 18 Years
Maximum Age: 40 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

Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: None (Open Label)


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Active Comparator: 1<br>Consuming fruit and vegetable juice | Other: food in fluid form<br>* dietary intake of fluid forms of vegetables<br>|
| Active Comparator: 2<br>Consuming whole fruits and vegetables | Other: food in solid form<br>* dietary intake of solid forms of vegetables<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| satiation and satiety on liquid verses solid foods with concurrent measurements of appetite, dietary intake, energy expenditure and body weight/composition. |  | 8 weeks | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| cephalic phase testing at week 8 |  | 30 minutes | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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obesity, food intake, human, energy balance, beverage