Effect of Food Temperature and Diet Composition on Satiety, Satiety Hormones, Chewing Time and Neuronal Activity

Study Overview
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Brief Summary
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Obesity and its related illnesses have become serious health issues, obesity is today the fifth most common cause of death. Obesity rate has dramatically enhanced in both male and female, and across all ages. Food and energy intake during habitual meals, energy balance, energy expended during physical activity, all play an important role in management of weight. Lifestyle changes and nutritional strategies are emerging as the best line of treatment for obesity. The achievement of satiety along with, the reduction in dietary intake is the primary goal of nutritionists and food scientists. Appetite control can be defined by two terms; satiety and satiation. The interaction between appetite, food intake, and hormones secreted by the gastrointestinal tract, which are secreted in response to macronutrients like carbohydrates, fats and proteins are the satiety regulators. The gut hormones including glucagon like peptide 1(GLP1), cholecystokinin (CCK) are anorexigenic in action, cause slowing of meal digestion and reduce food intake thus inducing satiation and satiety. The CCK hormone plays a key role in delaying of stomach emptying by fundus relaxation and antral inhibition, ultimately causing major satiation. The incretin hormone GLP-1's main action is to stimulate insulin secretion, inhibit glucagon secretion, regulating postprandial glucose and provide negative feedback to the stomach thereby controlling appetite. Research is needed in meal properties and different diets which may affect gut-brain signaling and altering the mechanisms of gut hormonal secretion, thus further influencing appetite satiation and satiety scores. This knowledge can be utilized in energy expenditure and weight management. Serving temperatures alter perceived intensities, flavor and acceptances of food as well. Brain areas work in close association with the thermal perception and emotions. In neuroimaging studies neural changes have been when body is exposed to different temperatures either environmental or oral cavity. Temperature of food play an important role in the palatability and affective value of food and, consequently, in appetite regulation. Limited research has been done so far how food temperature is related to sensory perception and satiety Chewing and food texture also affect satiety and satiation. The oral processing, eating rate and physical forms of food i.e., solid versus liquid or semi-solid are all physiologically related to satiety and an individual's behavior to understand this oral sensory satiety effect, requires further studies. The number of chews has been studied showing an association between reduction in food intake with increasing number of chews. EEG is a noninvasive neuroimaging technique, helping in evaluating the cognitive part of food stimuli and food ingestion in relation to gut hormones. Sensory properties of previously identified as drivers of refreshing perception, enhance alpha and beta brain oscillations as observed in prior EEG studies. Many factors influence satiety including food composition, temperature, environment, last meal and preload. Limited literature is available about temperature of food and its influence on satiety. My study aims to find 1) the effect of temperature of high carbohydrate, high fat meal and high protein meal on the satiety scores, satiety-related hormones, EEG and EMG. 2. To find the effect of chewing time of food on the satiety scores, satiety- related hormones, EEG and EMG.

Official Title
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Effect of Food Temperature and Diet Composition on Satiety, Satiety Hormones, Chewing Time and Neuronal Activity

Conditions
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Obesity, Overweight

Intervention / Treatment
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* Other: High Protein Meal at Cold Temperature
* Other: High Protein Meal at Warm Temperarute
* Other: High Protein Meal at Hot Temperature
* Other: High Carbohydrate Meal at Cold Temperature
* Other: High Carbohydrate Meal at Warm Temperature
* Other: High Carbohydrate Meal at Hot Temperature
* Other: High Fat Meal at Cold Temperature
* Other: High Fat Meal at Warm Temperature
* Other: High Fat Meal at Hot Temperature


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: Healthy individuals of age 25- 35 years BMI ranged between 18.5 and 24.9 Exclusion Criteria: Chronic diseases, diabetes, endocrine disorder, Any bariatric surgery that interfered with gastrointestinal functions, Smoking, Dieting, Pregnancy, lactation, Taking medication or supplements. Psychiatry illnesses or dental problems will be excluded. Females with the history of premenstrual syndrome will be excluded. Gastrointestinal Complications Following Special diets Food allergy to food used in the trial

Ages Eligible for Study
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Minimum Age: 25 Years
Maximum Age: 35 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: Prevention
Allocation: Randomized
Intervention Model: Crossover Assignment
Interventional Model Description: 3 interventional Studies 9 arms
Masking: None (Open Label)


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: High Protein Meal with cold temperature<br> | Other: High Protein Meal at Cold Temperature<br>* High Protein Meal providing 500kcal with 60% energy from protein, 30% fat, 10% carbohydrate. Cold meal will be served at 25 degree C and below.<br>|
| Experimental: High Protein Meal with warm temperature<br> | Other: High Protein Meal at Warm Temperarute<br>* High Protein Meal providing 500kcal with 60% energy from protein, 30% fat, 10% carbohydrate. Meal will be served at warm temperature i.e., between 40 degree C and 60 degree C.<br>|
| Experimental: High Protein Meal with Hot temperature<br> | Other: High Protein Meal at Hot Temperature<br>* High Protein Meal providing 500kcal with 60% energy from protein, 30% fat, 10% carbohydrate. Meal will be served at hot temperature i.e., 60 degree C and above.<br>|
| Experimental: High Carbohydrate Meal with cold temperature<br> | Other: High Carbohydrate Meal at Cold Temperature<br>* High carbohydrate meal providing 500 kcal with 65% of energy from carbohydrates, 25% from proteins and 10% from fats. Cold meal will be served at 25 degree C and below.<br>|
| Experimental: High Carbohydrate Meal with warm temperature<br> | Other: High Carbohydrate Meal at Warm Temperature<br>* High carbohydrate meal providing 500 kcal with 65% of energy from carbohydrates, 25% from proteins and 10% from fats. Meal will be served at warm temperature i.e., between 40 degree C and 60 degree C.<br>|
| Experimental: High Carbohydrate Meal with hot temperature<br> | Other: High Carbohydrate Meal at Hot Temperature<br>* High carbohydrate meal providing 500 kcal with 65% of energy from carbohydrates, 25% from proteins and 10% from fats. Meal will be served at hot temperature i.e., 60 degree C and above.<br>|
| Experimental: High Fat Meal with cold temperature<br> | Other: High Fat Meal at Cold Temperature<br>* High fat meal will contain 60% fat, 30% protein, 10% carbohydrate. Cold meal will be served at 25 degree C and below.<br>|
| Experimental: High Fat Meal with warm temperature<br> | Other: High Fat Meal at Warm Temperature<br>* High fat meal will contain 60% fat, 30% protein, 10% carbohydrate. Meal will be served at warm temperature i.e., between 40 degree C and 60 degree C.<br>|
| Experimental: High Fat Meal with hot temperature<br> | Other: High Fat Meal at Hot Temperature<br>* High fat meal will contain 60% fat, 30% protein, 10% carbohydrate. Meal will be served at hot temperature i.e., 60 degree C and above.<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Hedonic 9-point | Hedonic 9-point scale for acceptability of meal in terms of appearance, texture, smell, flavor and temperate. | 30 minutes | 
| GLP-1 | Glucagon like peptide-1 | Change from baseline till 4 hours | 
| Chew Counting | Chew Counting was done while the test meal is consumed by the participant by EMG and video recording same time. | Up to 2 hours | 
| EEG | Pre-prandial baseline EEG was done and then immediately after when the food intake is finished and 1 hour post prandial. Alpha wave amplitude and frequency were noted. | Change from baseline till 1 hour | 
| CCK | Cholecystokinin | 0 minutes, 30 minutes and 180 minutes | 
| PYY | Peptide tyrosine tyrosine | Change from baseline to 180 minutes | 
| Ghrelin | Human ghrelin | Change from baseline to 120 minutes | 
| Glucose | Pre-prandial baseline glucose and then after food intake | Change from baseline to 120 minutes | 
| Insulin | Pre-prandial baseline and after food intake | Change from baseline to 180 minutes | 
| Serotonin | Pre-prandial baseline and after food intake | Change from baseline to 60 minutes | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Remainder food intake | The food given to the subjects was weighed before serving. After the participants had finished their meals the serving dish with the left overs was weighed again with the kitchen weighing scale. | Up to 24 hours | 
| Satiety | Visual analog scale on a scale of 0 to 100 mm. High score indicate better and low score indicate worse outcome. | Change from baseline to 240 minutes | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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Satiety, Food Intake, Food Temperature, Food Composition, Gut Hormones, Satiety-related Hormones, Chewing time, Appetite, Satiety Score, EEG, Brain Waves, EMG, CCK, GLP-1, Insulin, Peptide YY, Ghrelin, high Protein meal, high Fat meal, High Carbohydrate meal, Chewing count, Alpha wave