Fat Burning After a Meal

USDA Grand Forks Human Nutrition Research Center29 enrolled

Overview

The purpose of the study is to determine how adding a carbohydrate beverage to a meal with different protein levels affects the rate at which one's body burns fats, sugars, and proteins.

Study Type

INTERVENTIONAL

Allocation

RANDOMIZED

Purpose

OTHER

Masking

DOUBLE

Enrollment

Conditions

Postprandial Effect of Carbohydrate Beverage Consumption

Interventions

15% proteinOTHER

Meal to provide 15%en from protein.

30% proteinOTHER

Meal to provide 30%en from protein.

Sweetened beverageOTHER

Beverage sweetened with either sugar (sucrose) or sucralose (non-nutritive sweetener).

Eligibility

Sex: ALLMin age: 18 YearsMax age: 65 YearsHealthy volunteers:

Medical Language ↔ Plain English

Inclusion Criteria: * BMI less than 25 kg/m2 * ability to sign the consent form * availability of transportation Exclusion Criteria: * percent body fat greater than or equal to 25% for males and 35% for females * allergies to any study foods * more than a 10% change in body weight within the past 2 months * current or planned pregnancy * lactation * metabolic illness/disease(s) * active cancer or in short-term remission (less than 3 years) * infectious diseases * alcohol or drug abuse * tobacco use * presence of acute illness * taking medications known to affect energy expenditure and appetite

Locations (1)

USDA Grand Forks Human Nutrition Research Center

Grand Forks, North Dakota, United States

Outcomes

Primary Outcomes

Postprandial lipid oxidation rate

Time frame: 4 hours after meal consumption

Secondary Outcomes

Energy expenditure measured by postprandial thermogenesis

Time frame: 4 hours after meal consumption

Postprandial protein oxidation

Time frame: 4 hours after meal consumption

Postprandial carbohydrate oxidation

Time frame: 4 hours after meal consumption

Data from ClinicalTrials.gov

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