The aim of the study is to test the effect of the single food-components (RS, protein, capsaicin), which have been shown to influence energy expenditure and satiety beneficially, on energy expenditure, substrate oxidation, satiety related hormones…
ID
Source
Brief title
Condition
- Other condition
Synonym
Health condition
obesitas
Research involving
Sponsors and support
Intervention
Outcome measures
Primary outcome
The outcomes of the ventilated hood study will be differences in satiety during
4 hours after the meals, in DEE and changes in blood-parameter concentrations.
Secondary outcome
Differences between the conditions in thirst or nausea.
Background summary
It is known that the replacement of digestible starch with resistant starch
(RS) may reduce post-prandial glycemia and insulinemia, and may increase
post-prandial satiety.
Furthermore, it is known that high-protein foods are more satiating and have a
higher thermogenic effect than normal protein foods, over the short as well as
over the long-term.
Third, addition of capsaicin to the diet has been shown to increase satiety and
thermogenesis.
Study objective
The aim of the study is to test the effect of the single food-components (RS,
protein, capsaicin), which have been shown to influence energy expenditure and
satiety beneficially, on energy expenditure, substrate oxidation, satiety
related hormones and satiety. This protocol is designed to quantitatively
compare the magnitude of the three components. Furthermore, we will investigate
the effects of the single food-components on three satiety hormones, i.e.
GLP-1, ghrelin, and PYY.
Study design
The study will both have a randomized 4 arms crossover design. Randomization
takes place using a computerized randomization program.
Intervention
The study consists of 4 test-days.
After a standard subject-specific 15% of daily energy intake (EI) breakfast,
lunch will be served. The four ad libitum lunches conditions are:
i) normal pasta, normal protein content, no capsaicin; ii) resistant starch
pasta, normal protein content, no capsaicin; iii) normal pasta, high protein
content, no capsaicin; iv) normal pasta, normal protein content, plus
capsaicin.
Study burden and risks
The study consist of 4 testdays of 5 hours each. De subjects will be lying on a
bed during the test, except during lunch.
The studies do not include any other risks for subjects, apart from usual risks
of minor bruising during blood sampling.
postbus 616
6200MD Maastricht
Nederland
postbus 616
6200MD Maastricht
Nederland
Listed location countries
Age
Inclusion criteria
Healthy non-smoking non-dieting subjects with a BMI between 22-33kg/m2 and an age between 20 and 60 years
Exclusion criteria
Smoking, dieting, disease
Design
Recruitment
Followed up by the following (possibly more current) registration
No registrations found.
Other (possibly less up-to-date) registrations in this register
No registrations found.
In other registers
| Register | ID |
|---|---|
| CCMO | NL13626.068.06 |