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| Name | Class |
|---|---|
| The Fisheries and Aquaculture Industry Research Fund | OTHER |
| National Institute of Nutrition and Seafood Research, Norway | OTHER_GOV |
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The hypothesis is that seafood proteins given in combination with carbohydrates with low GI are superior to seafood proteins in combination with carbohydrates with high GI and meat in combination with both carbohydrates with low and high GI in promoting energy expenditure and satiety. The overall objective of this study is to investigate the acute effects of meals containing fish versus meat proteins on energy balance (thermogenesis, appetite regulating hormones and appetite sensations), markers of glucose allostatis and amino acid metabolism.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Salmon vs. veal and CHO with low or high GI | Experimental | In the first clinical study (Study 1), subjects will eat salmon or veal combined with high or low GI carbohydrates. Each subject will be engaged in each of the following four 1-day test meals:
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| Cod vs. veal and CHO with low or high GI | Experimental | In the second clinical study (Study 2), subjects will eat codfish or veal combined with high or low GI carbohydrates. Each subject will be engaged in each of the following four 1-day test meals:
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| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Fish and carbohydrats with low or high GI | Other |
| ||
| Measure | Description | Time Frame |
|---|---|---|
| Differences in diet induced thermogenesis between the four test meals | In the following three hours after eating the test meal respiratory gas exchange will be measured 6x25 minutes with 5 minutes breaks in between each measurement. Diet induced thermogenesis (DIT) will be measured by indirect calorimetry using a ventilated hood system. Each measurement will last for 25 minutes of which the last 20 minutes will be used for calculation of energy expenditure. | 3 hours |
| Measure | Description | Time Frame |
|---|---|---|
| Satiety | Evaluated by VAS-measures of subjective appetite sensations (satiety, hunger, fullness and prospective food consumption) | 3 hours |
| Food preferences | In an attempt to measure spontaneous energy intake and macronutrient preferences in an experimental context, the participants will be given an ad libitum buffet lunch at noon. A cold and hot buffet-style lunch comprising a variety of foods (representing a wide selection of food groups) will be offered after the last measurement of gas exchange and the participants will be instructed to eat ad libitum. |
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Inclusion Criteria:
Exclusion Criteria:
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| Name | Affiliation | Role |
|---|---|---|
| Anne Raben, Prof | Prof at the department of Nutrition, Exercise and Sports | Principal Investigator |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Department of Nutrition, Exercise and Sports | Copenhagen | Frederiksberg | 1958 | Denmark |
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| Veal and carbohydrats with low or high GI |
| Other |
|
| 3 hours |
| Glucose | Blood sample | 3 hours |
| Insulin | Blood sample | 3 hours |
| Glucagon | Blood sample | 3 hours |
| C-peptide | Blood sample | 3 hours |
| Plasma amino acids | Blood samples | 3 hours |
| Appetite regulating hormones | e.g. glucagon-like peptide-1 (GLP-1) | 3 hours |
| Free fatty acids | Blood sample | 3 hours |
| Glycerol | Blood sample | 3 hours |
| ID | Term |
|---|---|
| D050177 | Overweight |
| D005518 | Food Preferences |
| ID | Term |
|---|---|
| D044343 | Overnutrition |
| D009748 | Nutrition Disorders |
| D009750 | Nutritional and Metabolic Diseases |
| D001835 | Body Weight |
| D012816 | Signs and Symptoms |
| D013568 | Pathological Conditions, Signs and Symptoms |
| D005247 | Feeding Behavior |
| D001519 | Behavior |
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| ID | Term |
|---|---|
| D017404 | In Situ Hybridization, Fluorescence |
| D000069466 | Red Meat |
| ID | Term |
|---|---|
| D017403 | In Situ Hybridization |
| D013194 | Staining and Labeling |
| D016591 | Histocytological Preparation Techniques |
| D003584 | Cytological Techniques |
| D019411 | Clinical Laboratory Techniques |
| D019937 | Diagnostic Techniques and Procedures |
| D003933 | Diagnosis |
| D006652 | Histological Techniques |
| D008919 | Investigative Techniques |
| D020732 | Cytogenetic Analysis |
| D005821 | Genetic Techniques |
| D009693 | Nucleic Acid Hybridization |
| D008460 | Meat |
| D005502 | Food |
| D000066888 | Diet, Food, and Nutrition |
| D010829 | Physiological Phenomena |
| D019602 | Food and Beverages |
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