Effect of Meal Composition on the Responses to Meal Ingestion

Vall d'Hebron University Hospital (HUVH)

Status: Completed

Conditions: Healthy

Treatments: Other: Low-fat meal; Other: High-fat meal

Study type: Interventional

Funder types: Other

Identifiers

NCT03084276

PR(AG)338/2016B

Details and patient eligibility

About

Aim: to determine to what extent meal composition influences postprandial sensations independently of palatability. The postprandial responses to a low-fat (240 Kcal) versus a high-fat (275 Kcal) test meal (150 g humus) with the same physical and organoleptic characteristics (taste, smell, colour, texture, consistency, temperature) will be studied on a cross-over design. The responses to the meals will be tested on 2 different days. Participants (12 non-obese healthy men) will be instructed to eat a standard dinner the day before, to consume a standard breakfast at home after overnight fast, and to report to the laboratory, where the test meal will be administered 3 h after breakfast. Studies will be conducted in a quiet, isolated room with participants sitting on a chair. Perception will be measured at 5 min intervals 10 min before and 20 min after ingestion and at 10 min intervals up to 60 min after the probe meal.

Enrollment: 12 patients

Sex: Male

Ages: 18 to 70 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• non-obese

Exclusion criteria

• history of gastrointestinal symptoms
• prior obesity
• use of medications
• history of anosmia and ageusia
• current dieting
• alcohol abuse
• psychological disorders
• eating disorders

Trial design

Primary purpose: Other

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Triple Blind

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12 participants in 2 patient groups

High-fat meal

Experimental group

Treatment:

Other: High-fat meal

Low-fat meal

Active Comparator group

Treatment:

Other: Low-fat meal