Neuronal and Sensory Perception of Fat

Fat Perception in the Brain Clinical Trial

Official title:

Fat and the Brain-Neuronal and Sensory Fat Perception

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT02213406
• Other study ID #: NSFP
• Status: Completed
• Phase: N/A
• First received: August 5, 2014
• Last updated: July 4, 2017
• Est. completion date: July 2017

Study information

• Verified date: July 2017
• Source: University Hospital Tuebingen
• Contact: n/a
• Is FDA regulated: No
• Study type: Interventional

Clinical Trial Summary

This project will examine neuronal and sensory fat perception. Our hypothesis is that subjects being either hypersensitive or hyposensitive for fat will show different brain activities. Therefore the investigators will conduct functional magnetic resonance imaging (fMRI) and fat detection threshold tests examining neuronal and sensory fat perception.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 0
• Est. completion date: July 2017
• Est. primary completion date: June 2017
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: All
• Age group: 18 Years to 50 Years

Eligibility

Inclusion Criteria:

• healthy

Exclusion Criteria:

• lactose intolerance

• fMRI contraindications (metal implants,...)

Related Conditions & MeSH terms

• Fat Perception in the Brain

Intervention

Dietary Supplement:
• yogurt
Subjects will receive yogurt with varying fat concentrations

Locations

Country	Name	City	State
Germany	University Clinic of Tuebingen, fMEG Center	Tuebingen

Sponsors (1)

Lead Sponsor	Collaborator
University Hospital Tuebingen

Country where clinical trial is conducted

Germany, 

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	Fat detection thresholds	A sensory test will be conducted to establish individual fat detection thresholds. It is expected that subjects* brain activity is dependent on sensory fat sensitivity.	each measurement day
Secondary	Brain activity	We are interested in brain activations following the consumption of yogurt with either a high or a low fat concentration. To assess this, before as well as after fat intake brain activity will be measured using functional magnetic resonance imaging (fMRI). We expect that brain activity will differ between the high and the low fat yogurt condition.	pre and post meal intake