Thermic Effect of Three Different Meals in Healthy Women

Skidmore College

Status: Completed

Conditions: Weight Loss; Obesity

Treatments: Other: Gluten-free and lactose-free; Other: Processed Food Meal; Other: Whole Food Meal

Study type: Interventional

Funder types: Other

Identifiers

NCT04440826

1502-441

Details and patient eligibility

About

This study will investigate the acute effect of three isocaloric meals varying in level of food processing, including a whole foods, gluten-free, and highly processed meal on energy metabolism and blood glucose in 8-12 young adult, normal weight females. A secondary aim of this proposed study is to compare palatability, satiety, and perceived energy ratings among highly processed, unrefined, and gluten-free unrefined isocaloric meals.

Full description

A shift towards a diet containing large quantities of highly processed foods is believed to be a major contributor to the trends in obesity. The degree of processing of foods often affects the nutritional content of the constituents. A reduction in macromolecular complexity allows for an increased rate of digestion, meaning that the body does not have to work as hard to metabolize high processed food products. Thus, the purpose of this study is to investigate the effect on energy metabolism and blood glucose after the consumption of an unrefined, whole foods meal versus two highly processed food meals, including a common Western style meal and gluten-free meal in 8-12 young adult, normal weight females. A secondary aim of this proposed study is to compare palatability, satiety, and perceived energy ratings among highly processed, unrefined, and gluten-free unrefined isocaloric meals. It is hypothesized that an unrefined meal will induce a greater postprandial thermogenic response and a smaller blood glucose response than a highly processed or gluten-free meal. Additionally, it is hypothesized that a highly processed foods meal will be considered more palatable than an unrefined or gluten-free meal.

Enrollment: 11 patients

Sex: Female

Ages: 18 to 24 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Healthy females between the ages of 18 and 24 years that have BMIs that fall in the range of 18.5 kg/m2 to 28 kg/m2.

Exclusion criteria

• Those with a history of celiac disease or other food allergies, metabolic disease or heart disease.

Trial design

Primary purpose: Treatment

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Single Blind

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11 participants in 3 patient groups

Whole Food Meal

Active Comparator group

Description:

Whole foods meal - grilled cheese and drink meal

Treatment:

Other: Whole Food Meal

Processed Food Meal

Experimental group

Description:

Highly processed foods - grilled cheese and drink meal

Treatment:

Other: Processed Food Meal

Gluten-Free and Lactose-Free Meal

Experimental group

Description:

Gluten-free and lactose-free foods - grilled cheese and drink meal

Treatment:

Other: Gluten-free and lactose-free