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This study aims to assess the influence of sensory stimulation on diet-induced energy expenditure by way of a clinical cross-over trial in 24 healthy participants either receiving a meal bolus with (orally) and without sensory stimulation (nasogastric-tube).
Here, the investigators postulate sensory stimulation (i.e. the sight, smell, auditory and tactile properties, as well as the taste of food) to be drivers of diet induced thermogenesis, an insufficiently understood mechanism of body weight regulation. Research into this area to date has focused on macro-nutrient composition delivered unphysiologically (i.v. or in form of unpalatable solutions). Thereby neglecting the bulk of food-intake associated sensory stimulation and thus the contribution of the brain itself.
The investigators aim to gain insight into the role of sensory stimulation in this context by means of a cross-over proof-of concept exploratory clinical trial. Comparing 24 healthy human volunteers receiving a meal bolus with (orally) and without sensory stimulation (nasogastric-tube) by indirect calorimetry, tissue-adjacent temperature measurements and ex vivo analyses.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Sensory Exposure | Experimental | Administration of a full meal orally |
|
| Sensory Deprivation | Experimental | Administration of the same meal as for the sensory exposure visit by way of a nasogastric tube |
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| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| sensory exposure | Procedure | Administration of a full meal orally ("regular eating") in study visit A |
|
| Measure | Description | Time Frame |
|---|---|---|
| Diet-induced energy expenditure | diet-induced thermogenesis as determined by indirect calorimetry measurements of VO2 in the sensory exposure condition (full meal) as compared to the sensory deprivation condition (same meal via nasogastric tube) | data will be collected from baseline (30 minutes before meal bolus administration) up to 300 minutes post-administration, divided into five segments: four 30-minute intervals and one 75-minute interval. |
| Measure | Description | Time Frame |
|---|---|---|
| Skin temperature | brown adipose tissue activity as measured by supraclavicular skin temperature in response to both trial conditions It will be measured using wireless temperature sensors (iButton Thermochron) attached to the skin at 11 pre-defined locations | data will be collected from baseline (60 minutes before meal bolus administration) up to 300 minutes post-administration |
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Inclusion Criteria:
Exclusion Criteria:
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| Name | Role | Phone | Extension | |
|---|---|---|---|---|
| Matthias Betz, Prof. | Contact | 0041 61 556 56 54 | Matthias.Betz@usb.ch | |
| Sophia J Wiedemann, Dr. phil. Dr. med. M.Sc. | Contact | 0041 61 328 44 97 | sophiajulia.wiedemann@usb.ch |
| Name | Affiliation | Role |
|---|---|---|
| Sophia J Wiedemann, Dr. phil. Dr. med. M.Sc. | University Hospital, Basel, Switzerland | Principal Investigator |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| University Hospital Basel, Department of Endocrinology | Basel | 4031 | Switzerland |
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Randomized, cross-over trial in healthy volunteers with random sequence of the two study interventions.
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| sensory deprivation | Procedure | Administration of a full meal via nasogastric tube in study visit B (thereby masking it from the senses) |
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