NCT05061485

The Effect of Macronutrients on Fibroblast Growth Factor 21 (FGF21) Secretion

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 30 (actual)
• Sponsor: University of Copenhagen · Academic / Other
• Sex: All
• Age: 18 Years – 50 Years
• Healthy volunteers: Accepted

Summary

The aim of this randomized cross-over study is to investigate how consumption of protein and fat affects the FGF21 response triggered by sucrose. The hypothesis is that the consumption of protein, but not fat, will attenuate the FGF21 response triggered by sucrose. Exploratory, and in order to investigate mechanisms behind the potential attenuation in the sucrose-induced FGF21 response after protein consumption, glucose, insulin, glucagon, triglycerides, amino acids, glicentin and cholecystokinin (CCK) will be assessed before and after consumption of sucrose, sucrose+protein and sucrose+fat. Furthermore, the association between the FGF21 response after consumption of sucrose, sucrose + protein and sucrose + fat and subjective rating of appetite for sweet will also be investigated.

Conditions

• Healthy

Interventions

Type	Name	Description
OTHER	Sucrose	The participants consume A) water with 75 g sucrose
OTHER	Sucrose + protein	The participants consume B) water with 75 g sucrose + approx. 100 kcal protein
OTHER	Sucrose + fat	The participants C) water with 75 g sucrose + approx. 100 kcal fat

Timeline

• Start date: 2021-09-28
• Primary completion: 2022-02-23
• Completion: 2022-02-23
• First posted: 2021-09-29
• Last updated: 2022-03-31

Locations

1 site across 1 country: Denmark