Effect of Food Temperature and Diet Composition on Satiety, Satiety Hormones, Chewing Time and Neuronal Activity
Obesity, Overweight
About this trial
This is an interventional prevention trial for Obesity, Overweight focused on measuring Satiety, Food Intake, Food Temperature, Food Composition, Gut Hormones, Satiety-related Hormones, Chewing time, Appetite, Satiety Score, EEG, Brain Waves, EMG, CCK, GLP-1, Insulin, Peptide YY, Ghrelin, high Protein meal, high Fat meal, High Carbohydrate meal, Chewing count, Alpha wave
Eligibility Criteria
Inclusion Criteria: Healthy individuals of age 25- 35 years BMI ranged between 18.5 and 24.9 Exclusion Criteria: Chronic diseases, diabetes, endocrine disorder, Any bariatric surgery that interfered with gastrointestinal functions, Smoking, Dieting, Pregnancy, lactation, Taking medication or supplements. Psychiatry illnesses or dental problems will be excluded. Females with the history of premenstrual syndrome will be excluded. Gastrointestinal Complications Following Special diets Food allergy to food used in the trial
Sites / Locations
- Khyber Medical UniversityRecruiting
Arms of the Study
Arm 1
Arm 2
Arm 3
Arm 4
Arm 5
Arm 6
Arm 7
Arm 8
Arm 9
Experimental
Experimental
Experimental
Experimental
Experimental
Experimental
Experimental
Experimental
Experimental
High Protein Meal with cold temperature
High Protein Meal with warm temperature
High Protein Meal with Hot temperature
High Carbohydrate Meal with cold temperature
High Carbohydrate Meal with warm temperature
High Carbohydrate Meal with hot temperature
High Fat Meal with cold temperature
High Fat Meal with warm temperature
High Fat Meal with hot temperature