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| Name | Class |
|---|---|
| Natural Sciences and Engineering Research Council, Canada | OTHER |
| Hopital Montfort | OTHER |
| Institut du Savoir Montfort | UNKNOWN |
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The goal of this clinical trial is to investigate the effects of acute passive continuous hypoxemia (simulated high-altitude at rest) on appetite and energy intake in healthy young female adults. The main questions it aims to answer are:
Participants will:
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Normoxia | Experimental |
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| Hypoxia (simulated altitude of 5000 meters above sea-level) | Experimental |
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| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Normoxia | Other | Participants will undergo a 6-hour passive exposure to normoxia in a climate-controlled environmental chamber maintained at 22°C with 30% relative humidity. They will remain in a fasted state throughout the exposure period. |
| Measure | Description | Time Frame |
|---|---|---|
| Change from baseline in desire to eat | Scores of subjective desire to eat, measured using visual analog scales. Measurements are performed upon arrival at the laboratory (baseline), hourly during the exposure, immediately after a 30-minute ad libitum buffet, immediately before bedtime, and 24 hours after the baseline measurement. | Baseline and 6 hours; Baseline and 24 hours |
| Change from baseline in hunger | Scores of subjective hunger, measured using visual analog scales. Measurements are performed upon arrival at the laboratory (baseline), hourly during the exposure, immediately after a 30-minute ad libitum buffet, immediately before bedtime, and 24 hours after the baseline measurement. | Baseline and 6 hours; Baseline and 24 hours |
| Change from baseline in fullness | Scores of subjective fullness, measured using visual analog scales. Measurements are performed upon arrival at the laboratory (baseline), hourly during the exposure, immediately after a 30-minute ad libitum buffet, immediately before bedtime, and 24 hours after the baseline measurement. | Baseline and 6 hours; Baseline and 24 hours |
| Change from baseline in prospective food consumption | Scores of subjective prospective food consumption, measured using visual analog scales. Measurements are performed upon arrival at the laboratory (baseline), hourly during the exposure, immediately after a 30-minute ad libitum buffet, immediately before bedtime, and 24 hours after the baseline measurement. | Baseline and 6 hours; Baseline and 24 hours |
| Energy intake immediately after 6 hours of exposure (buffet) | Energy intake in the laboratory during a 30-minute ad libitum buffet immediately after 6 hours of exposure, administered using a validated food menu (McNeil, 2012) and analyzed using the Food Processor SQL from ESHA Research, Inc. |
| Measure | Description | Time Frame |
|---|---|---|
| Heart rate | Measured continuously throughout the exposure. | 6 hours |
| Oxyhemoglobin saturation | Measured continuously throughout the exposure. |
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Inclusion Criteria:
Exclusion Criteria:
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| Name | Role | Phone | Extension | |
|---|---|---|---|---|
| Pascal Imbeault, PhD | Contact | 6135625800 | 7290 | imbeault@uottawa.ca |
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| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Behavioural and Metabolic Research Unit, School of Human Kinetics, Faculty of Health Sciences, University of Ottawa | Recruiting | Ottawa | Ontario | K1N 6N5 | Canada |
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| ID | Term |
|---|---|
| D000860 | Hypoxia |
| ID | Term |
|---|---|
| D012818 | Signs and Symptoms, Respiratory |
| D012816 | Signs and Symptoms |
| D013568 | Pathological Conditions, Signs and Symptoms |
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| Hypoxia (simulated altitude of 5000 meters above sea-level) | Other | Participants will undergo a 6-hour passive exposure to a simulated altitude of 5000 meters above sea-level in a climate-controlled environmental chamber maintained at 22°C with 30% relative humidity. They will remain in a fasted state throughout the exposure period. |
|
| Hour 6 of exposure |
| Energy intake post-buffet | Energy intake outside the laboratory between end-buffet and bedtime, administered using a validated food menu (McNeil, 2012) and analyzed using the Food Processor SQL from ESHA Research, Inc. | 6.5 hours of exposure and 24 hours |
| 6 hours |
| Systolic blood pressure | Measured upon arrival at the laboratory (baseline), hourly during the exposure, and immediately after eating. | 6 hours |
| Diastolic blood pressure | Measured upon arrival at the laboratory (baseline), hourly during the exposure, and immediately after eating. | 6 hours |
| Lake Louise Acute Mountain Sickness Score | Peak score on the Lake Louise Acute Mountain Sickness questionnaire, measured upon arrival at the laboratory (baseline), hourly during the exposure, and immediately after eating. | 6 hours |
| Fluid consumption during exposure | Average hourly fluid consumption calculated by weighing participant water intake at the start and end of each hour of exposure (normalized to the exposure duration). | 6 hours |
| Fluid loss during exposure | Fluid loss calculated as the change in body mass during each exposure presented as a percentage of baseline body mass (corrected for fluid consumption) | 6 hours |
| Change from baseline in explicit liking using the LFPQ | Explicit liking will be measured using the Leeds Food Preference Questionnaire. Measurements will be taken upon arrival at the laboratory (baseline), following 5 hours of exposure, and after a 30-min ad libitum buffet. | Baseline and 6.5 hours of exposure |
| Change from baseline in explicit wanting using the LFPQ | Explicit wanting will be measured using the Leeds Food Preference Questionnaire. Measurements will be taken upon arrival at the laboratory (baseline), following 5 hours of exposure, and after a 30-min ad libitum buffet. | Baseline and 6.5 hours of exposure |
| Change from baseline in implicit wanting using the LFPQ | Implicit wanting will be measured using the Leeds Food Preference Questionnaire. Measurements will be taken upon arrival at the laboratory (baseline), following 5 hours of exposure, and after a 30-min ad libitum buffet. | Baseline and 6.5 hours of exposure |
| Change from baseline in olfaction | Olfaction will be measured using the Sniffin' Sticks (Burghart Instruments, Wedel, Germany), a 3-test battery of odorized markers that measure odor detection threshold, odor discrimination, and odor identification. Measurements will be performed upon arrival at the laboratory (baseline) and following 4 hours of exposure. | Baseline and Hour 4 of exposure |
| Change from baseline in gustation | Olfaction will be measured using Taste Strips (Burghart Instruments, Wedel, Germany). Measurements will be performed upon arrival at the laboratory (baseline) and following 4 hours of exposure. | Baseline and Hour 4 of exposure |
| Change from baseline in resting energy expenditure | Resting energy expenditure will be measured via indirect calorimetry upon arrival at the laboratory (baseline) and following 5 hours of exposure. | Baseline and Hour 5 of exposure |
| Change from baseline in respiratory exchange ratio | Respiratory exchange ratio will be measured via indirect calorimetry upon arrival at the laboratory (baseline) and following 5 hours of exposure. | Baseline and Hour 5 of exposure |
| Change from baseline in plasma glucose concentrations | Plasma glucose concentrations will be measured via colorimetric assays from venous blood samples collected upon arrival at the laboratory (baseline) and hourly during the exposure (i.e., 0 or baseline, 60, 120, 180, 240, 300, and 360 minutes). | 6 hours |
| Change from baseline in plasma insulin concentrations | Plasma insulin concentrations will be measured via colorimetric assays from venous blood samples collected upon arrival at the laboratory (baseline) and hourly during the exposure (i.e., 0 or baseline, 60, 120, 180, 240, 300, and 360 minutes). | 6 hours |
| Change from baseline in plasma non-esterified fatty acid concentrations | Plasma non-esterified fatty acid concentrations will be measured via colorimetric assays from venous blood samples collected upon arrival at the laboratory (baseline) and hourly during the exposure (i.e., 0 or baseline, 60, 120, 180, 240, 300, and 360 minutes). | 6 hours |
| Change from baseline in plasma triglyceride concentrations | Plasma triglyceride concentrations will be measured via colorimetric assays from venous blood samples collected upon arrival at the laboratory (baseline) and hourly during the exposure (i.e., 0 or baseline, 60, 120, 180, 240, 300, and 360 minutes). | 6 hours |
| Change from baseline in plasma beta-hydroxybutyrate concentrations | Plasma beta-hydroxybutyrate concentrations will be measured via colorimetric assays from venous blood samples collected upon arrival at the laboratory (baseline) and hourly during the exposure (i.e., 0 or baseline, 60, 120, 180, 240, 300, and 360 minutes). | 6 hours |