No phaseCompleted
Effect of Food Temperature and Diet Composition on Satiety, Satiety Hormones, Chewing Time and Neuronal Activity
- Sponsor
- Khyber Medical University Peshawar (Academic or other)
- Enrolment
- 13 enrolled
- Conditions
- Obesity, Overweight
- Interventions
- High Protein Meal at Cold Temperature; High Protein Meal at Warm Temperarute; High Protein Meal at Hot Temperature; High Carbohydrate Meal at Cold Temperature; High Carbohydrate Meal at Warm Temperature; High Carbohydrate Meal at Hot Temperature; High Fat Meal at Cold Temperature; High Fat Meal at Warm Temperature; High Fat Meal at Hot Temperature
- Ages
- adults
- Registry
- NCT05822167
Full record on ClinicalTrials.gov
From the registry
Obesity and its related illnesses have become serious health issues, obesity is today the fifth most common cause of death. Obesity rate has dramatically enhanced in both male and female, and across all ages. Food and energy intake during habitual meals, energy balance, energy expended during physical activity, all play an important role in management of weight. Lifestyle changes and nutritional strategies are emerging as the best line of treatment for obesity. The achievement of satiety along with, the reduction in dietary intake is the primary goal of nutritionists and food scientists. Appetite control can be defined by two terms; satiety and satiation. The interaction between appetite, food intake, and hormones secreted by the gastrointestinal tract, which are secreted in response to macronutrients like carbohydrates, fats and proteins are the satiety regulators. The gut hormones including glucagon like peptide 1(GLP1), cholecystokinin (CCK) are anorexigenic in action, cause slowing of meal digestion and reduce food intake thus inducing satiation and satiety. The CCK hormone…
Primary outcomes
- Hedonic 9-point
- GLP-1
- Chew Counting
- EEG
History
Last registry update
Primary completion
Registered
Started