An interventional study of Fish and carbohydrats with low or high GI and Veal and carbohydrats with low or high GI in Overweight, sponsored by University of Copenhagen. Completed at 1 site in Denmark. Open to participants aged 18 Years to 50 Years, including healthy volunteers. Per ClinicalTrials.gov, last updated 2016-05-18.
Sponsored by University of Copenhagen · Not applicable, Interventional, and Prevention
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.
3,767 studies on the registry are indexed under Overweight; 863 are open to participants now.
This study's enrollment of 48 is below the median of 73 across 3,263 interventional studies indexed under Overweight.
Browse Overweight studies →University of Copenhagen is the lead sponsor of 465 studies on the registry; 63 are open to participants now.
Counted across the registry records on this site, refreshed daily.
Go through the criteria one by one — yes, no or not sure — and take the list to your doctor or the study team. Kept in this browser only.
Exclusion Criteria:
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: * Meat balls with salmon served with tomato sauce and other accompaniments with low GI * Meat balls with salmon served with tomato sauce and other accompaniments with high GI * Meat balls with veal served with tomato sauce and other accompaniments with low GI * Meat balls with veal served with tomato sauce and other accompaniments with high GI
Other: Fish and carbohydrats with low or high GI · Other: Veal and carbohydrats with low or high GI
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: * Meat balls with codfish served with tomato sauce and other accompaniments with low GI * Meat balls with codfish served with tomato sauce and other accompaniments with high GI * Meat balls with veal served with tomato sauce and other accompaniments with low GI * Meat balls with veal served with tomato sauce and other accompaniments with high GI
Other: Fish and carbohydrats with low or high GI · Other: Veal and carbohydrats with low or high GI
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.
Time frame: 3 hours
Satiety
Evaluated by VAS-measures of subjective appetite sensations (satiety, hunger, fullness and prospective food consumption)
Time frame: 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.
Time frame: 3 hours
Glucose
Blood sample
Time frame: 3 hours
Insulin
Blood sample
Time frame: 3 hours
Glucagon
Blood sample
Time frame: 3 hours
C-peptide
Blood sample
Time frame: 3 hours
Plasma amino acids
Blood samples
Time frame: 3 hours
Appetite regulating hormones
e.g. glucagon-like peptide-1 (GLP-1)
Time frame: 3 hours
Free fatty acids
Blood sample
Time frame: 3 hours
Glycerol
Blood sample
Time frame: 3 hours
The record gives a start of Aug 2014, a primary completion of Jan 2016 and a completion of Jan 2016. It does not say whether these dates are actual or estimated.
How these figures are worked out, and which studies are left out of them.
This study is completed, as verified in May 2016. You cannot join it, but the record below documents what was studied.
Get an email when the registry record changes — status, dates, results — or when someone posts here.
Sign in to followQuestions and observations about this study, from anyone following it. Not medical advice, and not a channel to the study team — their contact details are on the registry record.
Sign in to join the discussion. Reading takes no account; posting does. You choose a display name, and a pseudonym is the default.
Nothing here yet. If you are running this trial, taking part in it, or weighing whether to, this is the place to say so.