Chronic Effects of Fats on Satiety & Energy Needs

USDA Grand Forks Human Nutrition Research Center

Status: Terminated

Conditions: Overweight; Obesity

Treatments: Other: MUFA; Other: LCn3; Other: PUFA; Other: SFA

Study type: Interventional

Funder types: Other U.S. Federal agency

Identifiers

NCT03236181

GFHNRC509

Details and patient eligibility

About

The purpose of this study is to evaluate the effect of dietary fat on satiety (the experience of fullness between one meal and the next) and energy metabolism over an extended period of time (chronic effects). How dietary fat sources affect satiety, appetite and energy use is unclear. The investigators will use a controlled setting for the studies. They want to know if the source of dietary fat alters satiety, satiety hormones, and energy expenditure responses after consuming different diets.

Full description

This work will address the interaction of obesity and dietary fatty acids in regulating satiety and energy metabolism. The primary objective is to determine the effects of chronic intake of dietary fatty acids of varied saturation and chain length on satiety, thermogenesis and energy utilization in healthy individuals. The investigators hypothesize that unsaturated fatty acids will 1) increase satiety and 2) increase energy metabolism and that 3) the fatty acid binding protein polymorphisms are associated with reduced energy expenditure in response to dietary fat intake.

Enrollment: 1 patient

Sex: All

Ages: 20 to 55 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• body mass index between 25.0-34.9 kg/m2
• free of major diagnosed, untreated medical conditions
• non-smoking or use of other tobacco products, including e-cigarettes
• not taking steroid-based medications
• not planning to or currently attempting to gain or lose weight
• willing to comply with study demands
• low intake of long chain omega-3 fatty acids (<0.10 g/d) or willing to reduce intake for 6 weeks prior to starting the study

Exclusion criteria

• diagnosed eating disorders
• diabetes (blood sugar ≥ 126 mg/dl)
• hypertension (systolic > 160 mmHg or diastolic > 100 mmHg)
• diagnosed cardiovascular, pulmonary, skeletal and metabolic diseases
• currently pregnant or planning to become pregnant, or lactating
• taking medications known to affect appetite, blood lipids, body composition, body weight, or food intake (appetite control drugs, steroids, antidepressants)

Trial design

Primary purpose: Other

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Quadruple Blind

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1 participants in 4 patient groups

Saturated Fat/SFA

Other group

Description:

30 grams saturated fat (SFA) in the form of heavy whipping cream will be provided to subject in a mixed meal shake

Treatment:

Other: SFA

Monounsaturated Fat/MUFA

Other group

Description:

30 grams monounsaturated fat (MUFA) in the form of olive oil will be provided to subject in a mixed meal shake

Treatment:

Other: MUFA

Polyunsaturated Fat Linoleic/PUFA

Other group

Description:

30 grams high linoleic polyunsaturated fat (PUFA) in the form of high linoleic sunflower oil will be provided to subject in a mixed meal shake

Treatment:

Other: PUFA

Polyunsaturated Fat Omega-3/LCn3

Other group

Description:

30 grams high omega-3 polyunsaturated fat (LCn3) in the form of fish oil will be provided to subject in a mixed meal shake

Treatment:

Other: LCn3