Respiratory Quotient and Food Liking, Food Wanting and Food Consumption

Study Overview
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Brief Summary
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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.

Detailed Description
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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.

Official Title
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Influence of Respiratory Quotient on Food Liking, Food Wanting, Macronutrient Selection and Food Consumption in Humans

Conditions
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Obesity

Intervention / Treatment
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* Behavioral: food preloads


Participation Criteria
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Eligibility Criteria
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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

Ages Eligible for Study
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Minimum Age: 18 Years
Maximum Age: 40 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: Single Group Assignment
Masking: Single


Arms and Interventions

| Intervention/Treatment |
| --- |
|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).|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Respiratory quotient | Respiratory quotient is the ratio of CO2 production on oxygen consumption measured in the expiratory flow | 6 months | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| food liking | Food liking is the preference for 4 food items smelt | 6 months | 
| food wanting | food wanting is the selection of 4 kind of toasts during a snack | 6 months | 
| food consumption | is the amount of food eaten during the snack | 6 months | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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energy intake, energy expenditure, macronutrient selection