Obesity, OverweightNCT05822167
Effect of Food Temperature and Diet Composition on Satiety, Satiety Hormones, Chewing Time and Neuronal Activity
A study testing High Protein Meal at Cold Temperature, High Protein Meal at Warm Temperarute and High Protein Meal at Hot Temperature in people with Obesity, Overweight, run by Khyber Medical University Peshawar at 1 site in Pakistan.
Trial summary
Obesity and its related illnesses have become serious health issues, obesity is today the fifth most common cause of death. Obesity rate has dramatically enhanced in both male and female, and across all ages. Read more about this study
- Who is it for?
- Ages 25 to 35 yearsHealthy volunteers can take part
- Conditions the study is for
- Obesity, Overweight
- What is being tested?
- High Protein Meal at Cold Temperature, High Protein Meal at Warm Temperarute and High Protein Meal at Hot Temperature
- Could I receive a placebo?
- No, everyone receives an active treatment
- How many people
- 13 participants
- Where
- 1 sitePakistan
- Study dates
- 20 Apr 2023to 28 Aug 2024
- Phase
- Interventional
- Are there results?
- None posted in the registry
Key requirements
Who can take part, as listed by the sponsor. Only the study team can confirm whether you are eligible, so take this list to your doctor.
- Ages 25 to 35 years
- All sexes
- Healthy volunteers accepted
- Adult
Who may be able to join
- Healthy individuals of age 25- 35 years
- BMI ranged between 18.5 and 24.9
Who cannot join
- Chronic diseases, diabetes, endocrine disorder,
- Any bariatric surgery that interfered with gastrointestinal functions,
- Smoking,
- Dieting,
- Pregnancy, lactation,
- Taking medication or supplements.
Show all 11Show fewer
- 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
Trial locations and contacts
1 site in 1 country.
About this study
Obesity and its related illnesses have become serious health issues, obesity is today the fifth most common cause of death. Obesity rate has dramatically enhanced in both male and female, and across all ages. Food and energy intake during habitual meals, energy balance, energy expended during physical activity, all play an important role in management of weight.
Lifestyle changes and nutritional strategies are emerging as the best line of treatment for obesity. The achievement of satiety along with, the reduction in dietary intake is the primary goal of nutritionists and food scientists. Appetite control can be defined by two terms; satiety and satiation. The interaction between appetite, food intake, and hormones secreted by the gastrointestinal tract, which are secreted in response to macronutrients like carbohydrates, fats and proteins are the satiety regulators. The gut hormones including glucagon like peptide 1(GLP1), cholecystokinin (CCK) are anorexigenic in action, cause slowing of meal digestion and reduce food intake thus inducing satiation and satiety. The CCK hormone plays a key role in delaying of stomach emptying by fundus relaxation and antral inhibition, ultimately causing major satiation. The incretin hormone GLP-1's main action is to stimulate insulin secretion, inhibit glucagon secretion, regulating postprandial glucose and provide negative feedback to the stomach thereby controlling appetite. Research is needed in meal properties and different diets which may affect gut-brain signaling and altering the mechanisms of gut hormonal secretion, thus further influencing appetite satiation and satiety scores. This knowledge can be utilized in energy expenditure and weight management.
Read more
Serving temperatures alter perceived intensities, flavor and acceptances of food as well. Brain areas work in close association with the thermal perception and emotions. In neuroimaging studies neural changes have been when body is exposed to different temperatures either environmental or oral cavity. Temperature of food play an important role in the palatability and affective value of food and, consequently, in appetite regulation. Limited research has been done so far how food temperature is related to sensory perception and satiety Chewing and food texture also affect satiety and satiation. The oral processing, eating rate and physical forms of food i.e., solid versus liquid or semi-solid are all physiologically related to satiety and an individual's behavior to understand this oral sensory satiety effect, requires further studies. The number of chews has been studied showing an association between reduction in food intake with increasing number of chews. EEG is a noninvasive neuroimaging technique, helping in evaluating the cognitive part of food stimuli and food ingestion in relation to gut hormones. Sensory properties of previously identified as drivers of refreshing perception, enhance alpha and beta brain oscillations as observed in prior EEG studies.
Many factors influence satiety including food composition, temperature, environment, last meal and preload. Limited literature is available about temperature of food and its influence on satiety. My study aims to find 1) the effect of temperature of high carbohydrate, high fat meal and high protein meal on the satiety scores, satiety-related hormones, EEG and EMG. 2. To find the effect of chewing time of food on the satiety scores, satiety- related hormones, EEG and EMG.
- Conditions
- Obesity, Overweight
- Being tested
- High Protein Meal at Cold Temperature, High Protein Meal at Warm Temperarute, High Protein Meal at Hot Temperature, High Carbohydrate Meal at Cold Temperature, High Carbohydrate Meal at Warm Temperature
- Keywords
- 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
- Medical subject headings
- Obesity, Overweight, Insulin Resistance
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
High Protein Meal at Cold TemperatureOther
High Protein Meal providing 500kcal with 60% energy from protein, 30% fat, 10% carbohydrate.
Cold meal will be served at 25 degree C and below.
High Protein Meal at Warm TemperaruteOther
High Protein Meal providing 500kcal with 60% energy from protein, 30% fat, 10% carbohydrate.
Meal will be served at warm temperature i.e., between 40 degree C and 60 degree C.
High Protein Meal at Hot TemperatureOther
High Protein Meal providing 500kcal with 60% energy from protein, 30% fat, 10% carbohydrate.
Meal will be served at hot temperature i.e., 60 degree C and above.
High Carbohydrate Meal at Cold TemperatureOther
High carbohydrate meal providing 500 kcal with 65% of energy from carbohydrates, 25% from proteins and 10% from fats.
Cold meal will be served at 25 degree C and below.
High Carbohydrate Meal at Warm TemperatureOther
High carbohydrate meal providing 500 kcal with 65% of energy from carbohydrates, 25% from proteins and 10% from fats.
Meal will be served at warm temperature i.e., between 40 degree C and 60 degree C.
High Carbohydrate Meal at Hot TemperatureOther
High carbohydrate meal providing 500 kcal with 65% of energy from carbohydrates, 25% from proteins and 10% from fats.
Meal will be served at hot temperature i.e., 60 degree C and above.
High Fat Meal at Cold TemperatureOther
High fat meal will contain 60% fat, 30% protein, 10% carbohydrate. Cold meal will be served at 25 degree C and below.
High Fat Meal at Warm TemperatureOther
High fat meal will contain 60% fat, 30% protein, 10% carbohydrate. Meal will be served at warm temperature i.e., between 40 degree C and 60 degree C.
High Fat Meal at Hot TemperatureOther
High fat meal will contain 60% fat, 30% protein, 10% carbohydrate. Meal will be served at hot temperature i.e., 60 degree C and above.
| Study group | Role | What they receive |
|---|---|---|
| High Protein Meal with cold temperature | Experimental | Not described Receives: Other: High Protein Meal at Cold Temperature |
| High Protein Meal with warm temperature | Experimental | Not described Receives: Other: High Protein Meal at Warm Temperarute |
| High Protein Meal with Hot temperature | Experimental | Not described Receives: Other: High Protein Meal at Hot Temperature |
| High Carbohydrate Meal with cold temperature | Experimental | Not described Receives: Other: High Carbohydrate Meal at Cold Temperature |
| High Carbohydrate Meal with warm temperature | Experimental | Not described Receives: Other: High Carbohydrate Meal at Warm Temperature |
| High Carbohydrate Meal with hot temperature | Experimental | Not described Receives: Other: High Carbohydrate Meal at Hot Temperature |
| High Fat Meal with cold temperature | Experimental | Not described Receives: Other: High Fat Meal at Cold Temperature |
| High Fat Meal with warm temperature | Experimental | Not described Receives: Other: High Fat Meal at Warm Temperature |
| High Fat Meal with hot temperature | Experimental | Not described Receives: Other: High Fat Meal at Hot Temperature |
What is being measured
The primary outcome is the main question the study is designed to answer.
Hedonic 9-point
Hedonic 9-point scale for acceptability of meal in terms of appearance, texture, smell, flavor and temperate.
Measured: 30 minutes
GLP-1
Glucagon like peptide-1
Measured: Change from baseline till 4 hours
Chew Counting
Chew Counting was done while the test meal is consumed by the participant by EMG and video recording same time.
Measured: Up to 2 hours
EEG
Pre-prandial baseline EEG was done and then immediately after when the food intake is finished and 1 hour post prandial. Alpha wave amplitude and frequency were noted.
Measured: Change from baseline till 1 hour
CCK
Cholecystokinin
Measured: 0 minutes, 30 minutes and 180 minutes
PYY
Peptide tyrosine tyrosine
Measured: Change from baseline to 180 minutes
Ghrelin
Human ghrelin
Measured: Change from baseline to 120 minutes
Glucose
Pre-prandial baseline glucose and then after food intake
Measured: Change from baseline to 120 minutes
Insulin
Pre-prandial baseline and after food intake
Measured: Change from baseline to 180 minutes
Serotonin
Pre-prandial baseline and after food intake
Measured: Change from baseline to 60 minutes
Secondary outcomes (2)
Remainder food intake
The food given to the subjects was weighed before serving. After the participants had finished their meals the serving dish with the left overs was weighed again with the kitchen weighing scale.
Measured: Up to 24 hours
Satiety
Visual analog scale on a scale of 0 to 100 mm. High score indicate better and low score indicate worse outcome.
Measured: Change from baseline to 240 minutes
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted20 Apr 2023
- Study start20 Apr 2023
- Primary completion28 Aug 2024
- Study completion28 Aug 2024
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Publications (14)Papers the sponsor has linked to this study.
- Other trials for Obesity, OverweightStudies of the same condition, open and under way.
- What the trial phases meanHow a treatment moves from first tests in people to approval.
More details
For doctors and researchers: how the study is designed, who runs it, and its registry IDs.
Study design
- Study type
- Interventional
- Phase
- Phase N/A
- Primary purpose
- Prevention
- Allocation
- Randomised
- Intervention model
- Crossover
- Model description
- 3 interventional Studies 9 arms
- Masking
- None (open label)
- Enrolment
- 13 participants (actual)
Sponsor and investigators
- Lead sponsor
- Khyber Medical University Peshawar
- Sponsor type
- University, hospital or other
- Responsible party
- Principal investigator, Bibi Hajira, Khyber Medical University Peshawar
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT05822167
- Sponsor's protocol ID
- KMU/IBMS/IERB/2022/9303-7
- Status last verified
- Oct 2026
- First submitted
- 6 Mar 2023
- Last updated
- 15 Oct 2026
- Results posted
- No
- Data monitoring committee
- Yes
- FDA-regulated drug
- No
- FDA-regulated device
- No
Publications
Rexrode KM, Carey VJ, Hennekens CH, Walters EE, Colditz GA, Stampfer MJ, Willett WC, Manson JE. Abdominal adiposity and coronary heart disease in women. JAMA. 1998 Dec 2;280(21):1843-8. doi: 10.1001/jama.280.21.1843.
PubMed 9846779McMillan DC, Sattar N, McArdle CS. ABC of obesity. Obesity and cancer. BMJ. 2006 Nov 25;333(7578):1109-11. doi: 10.1136/bmj.39042.565035.BE1. No abstract available.
PubMed 17124223Chambers L, Mc Crickerd K, Yeomans M. R. Optimising foods for satiety.Trends Food Sci. Technol. 2015; 41: 149-160. https ://doi.org/10.1016/j.tifs.2014.10.007
Blundell J. E, De Graaf K , Finlayson G, Halford J. C, Hetherington M, KingN, & Stubbs J. Assessment Methods for Eating Behaviour and Weight-Related Problems: Measures, Theory and Research. 2009; 283-325 (Sage, Thousand Oaks).
Camilleri M. Peripheral mechanisms in appetite regulation. Gastroenterology. 2015 May;148(6):1219-33. doi: 10.1053/j.gastro.2014.09.016. Epub 2014 Sep 21.
PubMed 25241326van der Klaauw AA, Keogh JM, Henning E, Trowse VM, Dhillo WS, Ghatei MA, Farooqi IS. High protein intake stimulates postprandial GLP1 and PYY release. Obesity (Silver Spring). 2013 Aug;21(8):1602-7. doi: 10.1002/oby.20154. Epub 2013 May 13.
PubMed 23666746Strader AD, Woods SC. Gastrointestinal hormones and food intake. Gastroenterology. 2005 Jan;128(1):175-91. doi: 10.1053/j.gastro.2004.10.043.
PubMed 15633135Gibbons C, Finlayson G, Caudwell P, Webb DL, Hellstrom PM, Naslund E, Blundell JE. Postprandial profiles of CCK after high fat and high carbohydrate meals and the relationship to satiety in humans. Peptides. 2016 Mar;77:3-8. doi: 10.1016/j.peptides.2015.09.010. Epub 2015 Sep 30.
PubMed 26429068Tanaka M, Nagashima K, McAllen RM, Kanosue K. Role of the medullary raphe in thermoregulatory vasomotor control in rats. J Physiol. 2002 Apr 15;540(Pt 2):657-64. doi: 10.1113/jphysiol.2001.012989.
PubMed 11956351Rolls ET. The affective and cognitive processing of touch, oral texture, and temperature in the brain. Neurosci Biobehav Rev. 2010 Feb;34(2):237-45. doi: 10.1016/j.neubiorev.2008.03.010. Epub 2008 Apr 3.
PubMed 18468687Miquel-Kergoat S, Azais-Braesco V, Burton-Freeman B, Hetherington MM. Effects of chewing on appetite, food intake and gut hormones: A systematic review and meta-analysis. Physiol Behav. 2015 Nov 1;151:88-96. doi: 10.1016/j.physbeh.2015.07.017. Epub 2015 Jul 15.
PubMed 26188140Robinson E, Almiron-Roig E, Rutters F, de Graaf C, Forde CG, Tudur Smith C, Nolan SJ, Jebb SA. A systematic review and meta-analysis examining the effect of eating rate on energy intake and hunger. Am J Clin Nutr. 2014 Jul;100(1):123-51. doi: 10.3945/ajcn.113.081745. Epub 2014 May 21.
PubMed 24847856Schlogl H, Horstmann A, Villringer A, Stumvoll M. Functional neuroimaging in obesity and the potential for development of novel treatments. Lancet Diabetes Endocrinol. 2016 Aug;4(8):695-705. doi: 10.1016/S2213-8587(15)00475-1. Epub 2016 Jan 30.
PubMed 26838265Hallschmid M, Molle M, Fischer S, Born J. EEG synchronization upon reward in man. Clin Neurophysiol. 2002 Jul;113(7):1059-65. doi: 10.1016/s1388-2457(02)00142-6.
PubMed 12088700
Study at a glance
From the registry record, last updated by the sponsor on 15 Oct 2026. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- Effect of Food Temperature and Diet Composition on Satiety, Satiety Hormones, Chewing Time and Neuronal Activity
- ClinicalTrials.gov ID
- NCT05822167
- Acronym / sponsor ID
- KMU/IBMS/IERB/2022/9303-7
- Conditions
- Obesity, Overweight
- Keywords
- Satiety, Food Intake, Food Temperature, Food Composition, Gut Hormones, Satiety-related Hormones, Chewing time, Appetite
- Study type
- Interventional
- Recruitment status
- Completed
- Enrolment
- 13 participants (actual)
- Lead sponsor
- Khyber Medical University PeshawarUniversity, hospital or other
- Study start
- 20 Apr 2023 (actual)
- Primary completion
- 28 Aug 2024 (actual)
- Study completion
- 28 Aug 2024 (actual)
- First posted
- 20 Apr 2023 (actual)
- Results
- Not posted in the source record
Clinical summary
The research question as the sponsor registered it. This describes what the study plans to test, not what it found.
Obesity and its related illnesses have become serious health issues, obesity is today the fifth most common cause of death. Obesity rate has dramatically enhanced in both male and female, and across all ages. Food and energy intake during habitual meals, energy balance, energy expended during physical activity, all play an important role in management of weight.
Lifestyle changes and nutritional strategies are emerging as the best line of treatment for obesity. The achievement of satiety along with, the reduction in dietary intake is the primary goal of nutritionists and food scientists. Appetite control can be defined by two terms; satiety and satiation. The interaction between appetite, food intake, and hormones secreted by the gastrointestinal tract, which are secreted in response to macronutrients like carbohydrates, fats and proteins are the satiety regulators. The gut hormones including glucagon like peptide 1(GLP1), cholecystokinin (CCK) are anorexigenic in action, cause slowing of meal digestion and reduce food intake thus inducing satiation and satiety. The CCK hormone plays a key role in delaying of stomach emptying by fundus relaxation and antral inhibition, ultimately causing major satiation. The incretin hormone GLP-1's main action is to stimulate insulin secretion, inhibit glucagon secretion, regulating postprandial glucose and provide negative feedback to the stomach thereby controlling appetite. Research is needed in meal properties and different diets which may affect gut-brain signaling and altering the mechanisms of gut hormonal secretion, thus further influencing appetite satiation and satiety scores. This knowledge can be utilized in energy expenditure and weight management.
Serving temperatures alter perceived intensities, flavor and acceptances of food as well. Brain areas work in close association with the thermal perception and emotions. In neuroimaging studies neural changes have been when body is exposed to different temperatures either environmental or oral cavity. Temperature of food play an important role in the palatability and affective value of food and, consequently, in appetite regulation. Limited research has been done so far how food temperature is related to sensory perception and satiety Chewing and food texture also affect satiety and satiation. The oral processing, eating rate and physical forms of food i.e., solid versus liquid or semi-solid are all physiologically related to satiety and an individual's behavior to understand this oral sensory satiety effect, requires further studies. The number of chews has been studied showing an association between reduction in food intake with increasing number of chews. EEG is a noninvasive neuroimaging technique, helping in evaluating the cognitive part of food stimuli and food ingestion in relation to gut hormones. Sensory properties of previously identified as drivers of refreshing perception, enhance alpha and beta brain oscillations as observed in prior EEG studies.
Many factors influence satiety including food composition, temperature, environment, last meal and preload. Limited literature is available about temperature of food and its influence on satiety. My study aims to find 1) the effect of temperature of high carbohydrate, high fat meal and high protein meal on the satiety scores, satiety-related hormones, EEG and EMG. 2. To find the effect of chewing time of food on the satiety scores, satiety- related hormones, EEG and EMG.
Study design
- Primary purpose
- Prevention
- Allocation
- Randomised
- Intervention model
- Crossover
- Masking
- None (open label)
- Number of arms
- 9
- Model description
- 3 interventional Studies 9 arms
| Arm | Type | Receives |
|---|---|---|
| High Protein Meal with cold temperature | Experimental | Other: High Protein Meal at Cold Temperature |
| High Protein Meal with warm temperature | Experimental | Other: High Protein Meal at Warm Temperarute |
| High Protein Meal with Hot temperature | Experimental | Other: High Protein Meal at Hot Temperature |
| High Carbohydrate Meal with cold temperature | Experimental | Other: High Carbohydrate Meal at Cold Temperature |
| High Carbohydrate Meal with warm temperature | Experimental | Other: High Carbohydrate Meal at Warm Temperature |
| High Carbohydrate Meal with hot temperature | Experimental | Other: High Carbohydrate Meal at Hot Temperature |
| High Fat Meal with cold temperature | Experimental | Other: High Fat Meal at Cold Temperature |
| High Fat Meal with warm temperature | Experimental | Other: High Fat Meal at Warm Temperature |
| High Fat Meal with hot temperature | Experimental | Other: High Fat Meal at Hot Temperature |
Who may qualify
- Ages
- 25 to 35 years
- Sex
- All
- Healthy volunteers
- Accepted
- Age groups
- Adult
Key inclusion criteria (2 listed)
- Healthy individuals of age 25- 35 years
- BMI ranged between 18.5 and 24.9
Key exclusion criteria (11 listed)
- Chronic diseases, diabetes, endocrine disorder,
- Any bariatric surgery that interfered with gastrointestinal functions,
- Smoking,
- Dieting,
- Pregnancy, lactation,
Eligibility is decided by the study team after screening; this overview does not establish that a patient qualifies. Full inclusion and exclusion criteria.
Interventions
| Intervention | Type | Arms |
|---|---|---|
| High Protein Meal at Cold TemperatureHigh Protein Meal providing 500kcal with 60% energy from protein, 30% fat, 10% carbohydrate. Cold meal will be served at 25 degree C and below. | Other | High Protein Meal with cold temperature |
| High Protein Meal at Warm TemperaruteHigh Protein Meal providing 500kcal with 60% energy from protein, 30% fat, 10% carbohydrate. Meal will be served at warm temperature i.e., between 40 degree C and 60 degree C. | Other | High Protein Meal with warm temperature |
| High Protein Meal at Hot TemperatureHigh Protein Meal providing 500kcal with 60% energy from protein, 30% fat, 10% carbohydrate. Meal will be served at hot temperature i.e., 60 degree C and above. | Other | High Protein Meal with Hot temperature |
| High Carbohydrate Meal at Cold TemperatureHigh carbohydrate meal providing 500 kcal with 65% of energy from carbohydrates, 25% from proteins and 10% from fats. Cold meal will be served at 25 degree C and below. | Other | High Carbohydrate Meal with cold temperature |
| High Carbohydrate Meal at Warm TemperatureHigh carbohydrate meal providing 500 kcal with 65% of energy from carbohydrates, 25% from proteins and 10% from fats. Meal will be served at warm temperature i.e., between 40 degree C and 60 degree C. | Other | High Carbohydrate Meal with warm temperature |
| High Carbohydrate Meal at Hot TemperatureHigh carbohydrate meal providing 500 kcal with 65% of energy from carbohydrates, 25% from proteins and 10% from fats. Meal will be served at hot temperature i.e., 60 degree C and above. | Other | High Carbohydrate Meal with hot temperature |
| High Fat Meal at Cold TemperatureHigh fat meal will contain 60% fat, 30% protein, 10% carbohydrate. Cold meal will be served at 25 degree C and below. | Other | High Fat Meal with cold temperature |
| High Fat Meal at Warm TemperatureHigh fat meal will contain 60% fat, 30% protein, 10% carbohydrate. Meal will be served at warm temperature i.e., between 40 degree C and 60 degree C. | Other | High Fat Meal with warm temperature |
| High Fat Meal at Hot TemperatureHigh fat meal will contain 60% fat, 30% protein, 10% carbohydrate. Meal will be served at hot temperature i.e., 60 degree C and above. | Other | High Fat Meal with hot temperature |
Primary outcome
Hedonic 9-point
Time frame: 30 minutes
Hedonic 9-point scale for acceptability of meal in terms of appearance, texture, smell, flavor and temperate.
GLP-1
Time frame: Change from baseline till 4 hours
Glucagon like peptide-1
Chew Counting
Time frame: Up to 2 hours
Chew Counting was done while the test meal is consumed by the participant by EMG and video recording same time.
EEG
Time frame: Change from baseline till 1 hour
Pre-prandial baseline EEG was done and then immediately after when the food intake is finished and 1 hour post prandial. Alpha wave amplitude and frequency were noted.
CCK
Time frame: 0 minutes, 30 minutes and 180 minutes
Cholecystokinin
PYY
Time frame: Change from baseline to 180 minutes
Peptide tyrosine tyrosine
Ghrelin
Time frame: Change from baseline to 120 minutes
Human ghrelin
Glucose
Time frame: Change from baseline to 120 minutes
Pre-prandial baseline glucose and then after food intake
Insulin
Time frame: Change from baseline to 180 minutes
Pre-prandial baseline and after food intake
Serotonin
Time frame: Change from baseline to 60 minutes
Pre-prandial baseline and after food intake
2 secondary outcomes
Remainder food intake
Time frame: Up to 24 hours
Satiety
Time frame: Change from baseline to 240 minutes
Results and safety
The study is completed, but results are not available in the source record. That does not mean the treatment did or did not work.
Research links
- Official record on ClinicalTrials.govLast updated by the sponsor 15 Oct 2026.
- Background: PubMed 9846779Rexrode KM, Carey VJ, Hennekens CH, Walters EE, Colditz GA, Stampfer MJ, Willett WC, Manson JE. Abdominal adiposity and coronary heart disease in women. JAMA. 1998 Dec 2;280(21):1843-8. doi: 10.1001/jama.280.21.1843.
- Background: PubMed 17124223McMillan DC, Sattar N, McArdle CS. ABC of obesity. Obesity and cancer. BMJ. 2006 Nov 25;333(7578):1109-11. doi: 10.1136/bmj.39042.565035.BE1. No abstract available.
- BackgroundChambers L, Mc Crickerd K, Yeomans M. R. Optimising foods for satiety.Trends Food Sci. Technol. 2015; 41: 149-160. https ://doi.org/10.1016/j.tifs.2014.10.007
- BackgroundBlundell J. E, De Graaf K , Finlayson G, Halford J. C, Hetherington M, KingN, & Stubbs J. Assessment Methods for Eating Behaviour and Weight-Related Problems: Measures, Theory and Research. 2009; 283-325 (Sage, Thousand Oaks).
- Background: PubMed 25241326Camilleri M. Peripheral mechanisms in appetite regulation. Gastroenterology. 2015 May;148(6):1219-33. doi: 10.1053/j.gastro.2014.09.016. Epub 2014 Sep 21.
- Background: PubMed 23666746van der Klaauw AA, Keogh JM, Henning E, Trowse VM, Dhillo WS, Ghatei MA, Farooqi IS. High protein intake stimulates postprandial GLP1 and PYY release. Obesity (Silver Spring). 2013 Aug;21(8):1602-7. doi: 10.1002/oby.20154. Epub 2013 May 13.
- Background: PubMed 15633135Strader AD, Woods SC. Gastrointestinal hormones and food intake. Gastroenterology. 2005 Jan;128(1):175-91. doi: 10.1053/j.gastro.2004.10.043.
- Background: PubMed 26429068Gibbons C, Finlayson G, Caudwell P, Webb DL, Hellstrom PM, Naslund E, Blundell JE. Postprandial profiles of CCK after high fat and high carbohydrate meals and the relationship to satiety in humans. Peptides. 2016 Mar;77:3-8. doi: 10.1016/j.peptides.2015.09.010. Epub 2015 Sep 30.
- Background: PubMed 11956351Tanaka M, Nagashima K, McAllen RM, Kanosue K. Role of the medullary raphe in thermoregulatory vasomotor control in rats. J Physiol. 2002 Apr 15;540(Pt 2):657-64. doi: 10.1113/jphysiol.2001.012989.
- Background: PubMed 18468687Rolls ET. The affective and cognitive processing of touch, oral texture, and temperature in the brain. Neurosci Biobehav Rev. 2010 Feb;34(2):237-45. doi: 10.1016/j.neubiorev.2008.03.010. Epub 2008 Apr 3.
- Background: PubMed 26188140Miquel-Kergoat S, Azais-Braesco V, Burton-Freeman B, Hetherington MM. Effects of chewing on appetite, food intake and gut hormones: A systematic review and meta-analysis. Physiol Behav. 2015 Nov 1;151:88-96. doi: 10.1016/j.physbeh.2015.07.017. Epub 2015 Jul 15.
- Background: PubMed 24847856Robinson E, Almiron-Roig E, Rutters F, de Graaf C, Forde CG, Tudur Smith C, Nolan SJ, Jebb SA. A systematic review and meta-analysis examining the effect of eating rate on energy intake and hunger. Am J Clin Nutr. 2014 Jul;100(1):123-51. doi: 10.3945/ajcn.113.081745. Epub 2014 May 21.
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Referral and contact
AzTrials does not enrol participants or take referrals. Contact the study team or a site listed below; they decide who can take part. This study is not recruiting at the moment.
The record lists no contact. Use the official record to reach the sponsor.
1 site in 1 country: see every site and its status.
Questions about this trial
What is this clinical trial studying?
A study testing High Protein Meal at Cold Temperature, High Protein Meal at Warm Temperarute and High Protein Meal at Hot Temperature in people with Obesity, Overweight, run by Khyber Medical University Peshawar at 1 site in Pakistan.
The full registered description is in the About this study section and the official record.
Who may be eligible to take part?
The sponsor lists 2 inclusion and 11 exclusion criteria. Eligibility is decided by the study team after screening, so read the full criteria and contact a listed site.
Is this clinical trial currently recruiting?
The record says: finished, as of the sponsor's last update on 15 Oct 2026. Status can change between updates, so confirm with the study contact before making plans.
Where is the study taking place?
The record lists 1 site in Pakistan. Whether a site is taking part right now should be confirmed with that site. See every site.
What are the possible benefits and risks?
They depend on the study and the treatment, and no study can promise a benefit. The study team explains the known risks during informed consent, before anyone joins; the record itself does not list them.
Are results available for this study?
The study is completed, but results are not available in the source record. That does not mean the treatment did or did not work.
How can a doctor refer a patient or contact the research team?
The record lists no contact. The official record names the sponsor, who can be asked directly. AzTrials does not enrol participants or take referrals.
What does the primary outcome measure?
Hedonic 9-point (time frame: 30 minutes). The study lists 10 primary outcomes in all. It is what the study was designed to measure, not a finding.
Where can I read the original study information?
On the ClinicalTrials.gov record for NCT05822167, which also lists 14 linked publications.
Does a listing mean the treatment is approved or proven to work?
No. A listing means the study is registered. It does not show that the treatment is safe, works, or is approved by a regulator.
How often is this information updated?
AzTrials copies changed records from ClinicalTrials.gov every night and reloads the whole registry every week. The sponsor last updated this record on 15 Oct 2026.