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This project will examine neuronal and sensory fat perception. Our hypothesis is that subjects being either hypersensitive or hyposensitive for fat will show different brain activities. Therefore the investigators will conduct functional magnetic resonance imaging (fMRI) and fat detection threshold tests examining neuronal and sensory fat perception.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| intervention group | Experimental | Fat detection threshold test, intake of high and low fat yogurt, fMRI-measurements |
|
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| yogurt | Dietary Supplement | Subjects will receive yogurt with varying fat concentrations |
|
| Measure | Description | Time Frame |
|---|---|---|
| Fat detection thresholds | A sensory test will be conducted to establish individual fat detection thresholds. It is expected that subjects* brain activity is dependent on sensory fat sensitivity. | each measurement day |
| Measure | Description | Time Frame |
|---|---|---|
| Brain activity | We are interested in brain activations following the consumption of yogurt with either a high or a low fat concentration. To assess this, before as well as after fat intake brain activity will be measured using functional magnetic resonance imaging (fMRI). We expect that brain activity will differ between the high and the low fat yogurt condition. | pre and post meal intake |
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Inclusion Criteria:
Exclusion Criteria:
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| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| University Clinic of Tuebingen, fMEG Center | Tübingen | 72076 | Germany |
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| ID | Term |
|---|---|
| D015014 | Yogurt |
| ID | Term |
|---|---|
| D043302 | Cultured Milk Products |
| D008892 | Milk |
| D001628 | Beverages |
| D000066888 | Diet, Food, and Nutrition |
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| D010829 |
| Physiological Phenomena |
| D000074421 | Fermented Foods |
| D003611 | Dairy Products |
| D005502 | Food |
| D019602 | Food and Beverages |