Obesity Clinical Trial
— GustoOfficial title:
A Pilot Study to Investigate Neural Processing During Sensory Specific Satiety Using Gustatory Stimulation
Verified date | November 2023 |
Source | University of Heidelberg Medical Center |
Contact | n/a |
Is FDA regulated | No |
Health authority | |
Study type | Observational |
Sensory specific satiety, or the phenomenon that the pleasantness of a particular taste declines when certain types food are consumed to satiety, plays an important role in food choice and meal termination.The rewarding effect of sugar will be investigated in a group of 30 healthy participants with a body mass index ranging from 17.5 to 35kg/m2. A gustatory stimulation paradigm designed to induce sensory specific satiety for glucose will be employed. The aim is to assess neuronal stimulus processing in relation to the sensory satiety level and to investigate the relationship with everyday eating behavior.
Status | Completed |
Enrollment | 30 |
Est. completion date | October 1, 2023 |
Est. primary completion date | July 1, 2023 |
Accepts healthy volunteers | |
Gender | All |
Age group | 18 Years to 55 Years |
Eligibility | Inclusion Criteria: 1. BMI between 17,5 and 35 kg/m². 2. Over age of 18 years. 3. Right-handedness. 4. Normal or corrected-to-normal vision. 5. Capacity to consent. Exclusion Criteria: 1. History of head injury or surgery. 2. History of neurological disorder. 3. Severe psychiatric comorbidity. 4. Lifetime or current medical illness that could potentially affect appetite or weight (including eating disorders diagnosis) 5. Smoking. 6. Current psychotropic medication. 7. Inability to undergo fMRI scan (e.g. metallic implants, claustrophobia, pacemakers). 8. Pregnancy. |
Country | Name | City | State |
---|---|---|---|
Germany | University Hospital Heidelberg | Heidelberg |
Lead Sponsor | Collaborator |
---|---|
University of Heidelberg Medical Center |
Germany,
Type | Measure | Description | Time frame | Safety issue |
---|---|---|---|---|
Primary | Choice of water compared to choice of sugar during Sensory Specific Satiety. | Comparing tasting of water with tasting of sugar (G10%) when participants are allowed to freely chose between the two during specific satiety for sugar. | 1 hour | |
Primary | Choice of water compared to passive ingestion of 20% sugar solution during Sensory Specific Satiety. | Comparison of voluntary tasting of water with the "forced" tasting of sugar during specific satiety for sugar. | 1 hour | |
Secondary | Influence of variations in BMI on brain activation during Sensory Specific Satiety. | 1 hour |
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