NCT03084276

Effect of Meal Composition on the Responses to Meal Ingestion

Factors That Determine the Responses to Meal Ingestion: Meal Composition

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 12 (actual)
• Sponsor: Hospital Universitari Vall d'Hebron Research Institute · Academic / Other
• Sex: Male
• Age: 18 Years – 70 Years
• Healthy volunteers: Accepted

Summary

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.

Conditions

• Healthy

Interventions

Type	Name	Description
OTHER	High-fat meal	High-fat meal
OTHER	Low-fat meal	Low-fat meal with the same physical and organoleptic characteristics as the high-calorie meal.

Timeline

• Start date: 2017-01-16
• Primary completion: 2017-03-17
• Completion: 2017-03-21
• First posted: 2017-03-20
• Last updated: 2017-04-25

Locations

1 site across 1 country: Spain