NCT03228602

Impaired Gustatory Sensory Perception in Obese and Obese Diabetic Persons

Gustatory Evoked Potentials and Cerebral Control of Food Intake in Obese Subjects

• Status: Terminated
• Phase: N/A
• Study type: Interventional
• Enrollment: 58 (actual)
• Sponsor: Centre Hospitalier Universitaire Dijon · Academic / Other
• Sex: All
• Age: 18 Years
• Healthy volunteers: Accepted

Summary

The aim of the study is to compare several parameters in three distinct groups of subjects: persons with obesity, persons with obesity and diabetes and persons with neither obesity nor diabetes: * the electrical activity in response to a sweet solution, measured before and after a standard meal, using gustatory evoked potentials (recording explained below) * blood hormone levels related to weight gain (insulin, dopamine, ghrelin, leptin: measured in blood samples) * levels of activity and quantity of an enzyme present in the saliva, amylase, which is able to break down ingested starch into several molecules of glucose. All of these parameters will be correlated to determine whether the results are different in the 3 groups of subjects in the study.

Conditions

• Obesity
• Diabetes

Interventions

Type	Name	Description
OTHER	Recording of GEP (Gustatory Evoked Potentials)	record cerebral activity thanks to electrodes placed on the head and fixed with a painless, harmless adhesive paste and linked to a computer equipped with specific software to interpret the signals obtained. The collection of data for the electric signal takes 20 minutes.

Timeline

• Start date: 2016-07-11
• Primary completion: 2021-01-21
• Completion: 2021-05-12
• First posted: 2017-07-25
• Last updated: 2022-06-09

Locations

1 site across 1 country: France