Fat Taste Sensory Study
| Status: | Recruiting |
|---|---|
| Healthy: | No |
| Age Range: | 18 - 64 |
| Updated: | 6/1/2018 |
| Start Date: | April 6, 2018 |
| End Date: | October 6, 2021 |
Fat is the most energy dense macronutrient and consuming fat has been positively correlated
to obesity. Individuals afflicted with obesity crave fat more frequently, have a higher
preference for fatty taste, and consume a higher quantity of fatty foods. People who have
undergone Roux-en-Y Gastric Bypass (RYGB) or Sleeve Gastrectomy (SG) weight-loss surgeries
dramatically decrease their fat preferences and consumption of fat, at least within the first
year after surgery. These surgeries are very effective in helping people lose weight over the
first couple of years; however, approximately 30% of those who undergo these surgeries start
regaining weight after the second year mark. Why some people are able to keep the weight off
long-term but others are unable to is unclear. In addition, it is well-known that fat can
modify the flavor of foods and flavor plays a critical role in consumption, as well as in
responses that gear up the body to consume the food. These are known as cephalic phase
responses and include neural, physiological, and hormonal aspects. The main goals of the
study are twofold: 1) To test the immediate effects of RYGB surgery, SG surgery, and
laparoscopic gastric banding (LAGB) surgery (a weight loss control group) on fat preferences,
sensory perception, and cephalic phase responses and 2) to compare fat preferences, sensory
perception, and cephalic phase responses between those who are able to achieve sustained
weight loss 2-5 years after RYGB or SG surgery and those who either regained weight or did
not lose the desired amount.
to obesity. Individuals afflicted with obesity crave fat more frequently, have a higher
preference for fatty taste, and consume a higher quantity of fatty foods. People who have
undergone Roux-en-Y Gastric Bypass (RYGB) or Sleeve Gastrectomy (SG) weight-loss surgeries
dramatically decrease their fat preferences and consumption of fat, at least within the first
year after surgery. These surgeries are very effective in helping people lose weight over the
first couple of years; however, approximately 30% of those who undergo these surgeries start
regaining weight after the second year mark. Why some people are able to keep the weight off
long-term but others are unable to is unclear. In addition, it is well-known that fat can
modify the flavor of foods and flavor plays a critical role in consumption, as well as in
responses that gear up the body to consume the food. These are known as cephalic phase
responses and include neural, physiological, and hormonal aspects. The main goals of the
study are twofold: 1) To test the immediate effects of RYGB surgery, SG surgery, and
laparoscopic gastric banding (LAGB) surgery (a weight loss control group) on fat preferences,
sensory perception, and cephalic phase responses and 2) to compare fat preferences, sensory
perception, and cephalic phase responses between those who are able to achieve sustained
weight loss 2-5 years after RYGB or SG surgery and those who either regained weight or did
not lose the desired amount.
For the first goal, the investigators will assess a longitudinal group of subjects both
before RYGB surgery (n=15) SG surgery (n=15), and LAGB surgery (n=15), and then again after
they lose ~16% of their body weight post-surgery. the investigators will also study the same
variables in a cross-sectional design consisting of two groups: a weight success group (n=30)
and a weight failure group (n=30) 2-5 years post RYGB or SG surgery. The weight success group
will include subjects who lost ≥40% body weight by 2-5 years post-surgery and the weight
failure group will include subjects who lost <25% body weight by 2-5 years post-surgery. In
addition, the investigators will also explore the extent to which fat preferences and sensory
perception in these subjects are affected by flavor related genes.
before RYGB surgery (n=15) SG surgery (n=15), and LAGB surgery (n=15), and then again after
they lose ~16% of their body weight post-surgery. the investigators will also study the same
variables in a cross-sectional design consisting of two groups: a weight success group (n=30)
and a weight failure group (n=30) 2-5 years post RYGB or SG surgery. The weight success group
will include subjects who lost ≥40% body weight by 2-5 years post-surgery and the weight
failure group will include subjects who lost <25% body weight by 2-5 years post-surgery. In
addition, the investigators will also explore the extent to which fat preferences and sensory
perception in these subjects are affected by flavor related genes.
Inclusion Criteria:
- Women and men, 18-64 years of age, all races
- Subjects must be scheduled to undergo Roux-en-Y Gastric Bypass surgery (RYGB), Sleeve
Gastrectomy surgery (SG), or laparoscopic gastric banding surgery (LAGB) and be
available to be tested both pre- and post-surgery or must have undergone RYGB or SG
surgery between 2-5 (i.e. at least two years ago and not more than 5) years ago and
have a current weight loss that is ≥40% of body weight pre-surgery or <25% of body
weight pre-surgery.
Exclusion Criteria:
- Smoking tobacco related cigarettes or having quit smoking less than 6 months ago
- Pregnant or breastfeeding
- Are experiencing significant organ dysfunction
- Take medications that could influence research results
- Have any psychiatric illness or disorder that could influence compliance or completion
of the study
- History of chronic rhinitis
- Had a diagnosis of or are taking medicine to treat diabetes
- Inflammatory intestinal disease
- Subjects who underwent RYGB or SG between 2-3 years ago and have a current weight loss
that is <40% and ≥25% of their body weight pre-surgery.
- Subjects must find the taste of the food to be sham-fed acceptable (e.g. cream cheese,
etc.).
We found this trial at
1
site
Urbana, Illinois 61801
Principal Investigator: Marta Y Pepino, PhD
Phone: 217-300-4709
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