Sensory Stimulation as a Driver of Diet-induced Thermogenesis
Trial statusRecruiting
Trial phaseNot applicable
Trial typeInterventional
Biological sexAll
Age18-40
SponsorUniversity Hospital, Basel, Switzerland
About this trial
This study aims to assess the influence of sensory stimulation on diet-induced energy expenditure by way of a clinical cross-over trial in 24 healthy participants either receiving a meal bolus with (orally) and without sensory stimulation (nasogastric-tube).
Eligibility criteria
This trial accepts healthy volunteersQualifiers
healthy volunteers of any gender
BMI between 18-25 kg/m2
age between 18 and 40 years
Disqualifiers
concomitant medication except for prescription free analgetics (paracetamol, NSAIDs) and oral contraceptives
clinically significant concomitant disease states (e.g. renal failure, hepatic dysfunction, cardiovascular disease, diabetes mellitus),
allergy to local anaesthetic or any of the study meal ingredients
known or suspected non-compliance, drug or alcohol abuse
Trial design
Design model
Crossover
Treatments tested in this trial
sensory exposure
Procedure/SurgeryAdministration of a full meal orally ("regular eating") in study visit A
sensory deprivation
Procedure/SurgeryAdministration of a full meal via nasogastric tube in study visit B (thereby masking it from the senses)
Treatment groups
24 Participants
are divided into 2 treatment groupsGroup A: Sensory ExposureExperimental treatment 1 intervention
Group B: Sensory DeprivationExperimental treatment 1 intervention
Trial outcomes
Primary outcomes
1
Diet-induced energy expenditure
diet-induced thermogenesis as determined by indirect calorimetry measurements of VO2 in the sensory exposure condition (full meal) as compared to the sensory deprivation condition (same meal via nasogastric tube)
Time frame
data will be collected from baseline (30 minutes before meal bolus administration) up to 300 minutes post-administration, divided into five segments: four 30-minute intervals and one 75-minute interval.Secondary outcomes
1
Skin temperature
brown adipose tissue activity as measured by supraclavicular skin temperature in response to both trial conditions It will be measured using wireless temperature sensors (iButton Thermochron) attached to the skin at 11 pre-defined locations
Time frame
data will be collected from baseline (60 minutes before meal bolus administration) up to 300 minutes post-administrationSponsors and contacts
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Source ClinicalTrials.gov