AdiposityObVagueNCT06175988
Visceral Adiposity, Vagal Tone and Food Preferences: a Pilot Study
An observational study of Adiposity and Food Preferences, run by Laval University at 1 site in Canada.
Trial summary
Food preferences are defined by a number of measurable parameters, such as per se food choices, sensitivity of taste and olfactory sensory perceptions, hedonic appreciation of foods ("liking") and motivation to consume them ("wanting"). Read more about this study
- Who is it for?
- Ages 18 to 45 yearsHealthy volunteers can take part
- Conditions the study is for
- Adiposity, Food Preferences, Eating Behavior
- What is being tested?
- Visceral adiposity
- How many people
- 70 participants
- Where
- 1 siteCanada
- Study dates
- 11 Dec 2023to 30 Dec 2025
- Phase
- Observational
- 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 18 to 45 years
- All sexes
- Healthy volunteers accepted
- Adult
Study population: Adult men and women aged between 18 and 45 will be selected. This age limitation applied to both sexes will limit the risk of including post-menopausal women, without unbalancing the average age between the biological sexes. We will meet participants during the follicular phase of their cycle (beginning on the first day of menstruation and ending at ovulation).
Who may be able to join
- Have a BMI between 18.5 and 35 kg/m²;
- French-speaking;
- Be able to travel to the Research Center of the Institut Universitaire de Cardiologie et Pneumologie de Québec for an investigative visit.
Who cannot join
- Smokers ;
- Women who know they are pregnant, breastfeeding or menopausal;
- Who have been diagnosed with type I or type II diabetes;
- Having undergone bariatric surgery or obesity medication (GLP1 analogue, naltrexon-bupropion combination, etc.);
- Presenting an allergy or intolerance to one of the products used in the sensory tests (taste test: sucrose, sodium chloride, citric acid, quinine hydrochloride dihydrate; olfactory test: citrus, lemongrass, cinnamon, mint, peppermint, banana, anise, turpentine, garlic, coffee, apple, clove, pineapple, rose, geranium, eucalyptus, wormwood, fennel, caraway, leather, n-butanol, linalool, pyridine, diethyl phthalate, propylene glycol);
- Have a history of pathologies which, in the investigator's opinion, could interfere with the study criteria, such as ENT, neurological, upper digestive or cardiac pathologies;
Show all 10Show fewer
- Receiving long-term pharmacological treatment, in particular antidepressants, antipsychotics, benzodiazepines, beta-blockers, etc. ;
- Presenting or having presented in the last 6 months a thymic episode such as depression, bipolar disorder, etc. ;
- Wearing a cardiostimulator (pacemaker);
- Minors or adults under guardianship.
Trial locations and contacts
1 site in 1 country.
Canada1 site, 1 recruiting
- Recruiting
IUCPQ
Québec, Quebec
Sylvain Iceta, 4186568711, equipe.iceta@criucpq.ulaval.ca
About this study
Official title: Adiposité Viscérale, Tonus Vagal Et Préférences Alimentaires : Une Étude Pilote
Food preferences are defined by a number of measurable parameters, such as per se food choices, sensitivity of taste and olfactory sensory perceptions, hedonic appreciation of foods ("liking") and motivation to consume them ("wanting"). These food preferences are fundamental to the quality of food intake, and are therefore a key factor influencing weight loss or maintenance of a stable weight. Obesity is also associated with reduced sensory sensitivity to taste and smell, as well as disturbances in the responses of the food reward system.
However, the internal, or physiological, mechanisms impacting these food preferences are still poorly understood. To date, several studies seem to point to the role of body composition, in particular visceral adiposity, or adiposity surrounding the digestive organs. Indeed, a high level of visceral adiposity is associated with the onset of numerous cardiometabolic disorders, but also with altered sensory perceptions.
Read more
This relationship could be mediated by the vagus nerve, which connects the digestive organs to the brain, enabling the perception of internal signals sent by the body, such as feelings of hunger or satiety. Low vagal activity is associated not only with abdominal obesity, but also with reduced sensory sensitivity to taste and smell, and changes in food choices in favor of energy-dense foods (rich in fats and/or sugars). Electrical stimulation of the vagus nerve is now recognized as a possible treatment for morbid obesity in the USA, but the mechanisms leading to the expected weight loss are still debated. Similarly, an increase in vagal tone has been found in patients who have undergone bariatric surgery for the treatment of severe complicated to morbid obesity, in parallel with sensory disturbances.
The overall aim of this project is to explore and confirm the relationship between visceral adiposity and various food preference parameters, such as olfactory and gustatory perceptions and reward system responses, involving liking and wanting certain foods and associated behaviors. This project also aims to shed light on the possible mediation of the vagus nerve in this relationship.
- Conditions
- Adiposity, Food Preferences, Eating Behavior
- Being tested
- Visceral adiposity
- Medical subject headings
- Obesity, Food Preferences, Feeding Behavior
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
Visceral adiposityOther
Visceral adiposity assess by the visceral adiposity index
| Study group | Role | What they receive |
|---|---|---|
| Visceral Adiposity | No intervention to be adminstrated. Participants will be considered based on their visceral adiposity (ctageorial and continous). Visceral adiposity index is computed with BMI, waist circumference, triglyceridemia, HDL-cholesterol levels, and biological sex. Receives: Other: Visceral adiposity |
What is being measured
The primary outcome is the main question the study is designed to answer.
"Taste Strips" total score
Taste identification score for sweet, salty, bitter, and sour (/16). The test used is "Taste Strips" (ODOFIN, Burghart Messtechnik GmbH, Holm, Germany).
Measured: Baseline
TDI score, or "Sniffin Sticks" total score
Olfaction score based on odor detection (Threshold), Discrimination, and Identification (/48). The test used is "Sniffin Sticks" (ODOFIN, Burghart Messtechnik GmbH, Holm, Germany).
Measured: Baseline
"Explicit liking" score for high-fat/sweet foods
"Explicit liking" will be measured using visual analog scales anchored at each end with "not at all" and "extremely" to answer the question "How pleasant would it be to taste this food now?" while seeing pictures of food items. (/100) The task used is the "Leeds Food Preference Questionnaire".
Measured: Baseline
"Explicit liking" score for high-fat/savoury foods
"Explicit liking" will be measured using visual analog scales anchored at each end with "not at all" and "extremely" to answer the question "How pleasant would it be to taste this food now?" while seeing pictures of food items. (/100) The task used is the "Leeds Food Preference Questionnaire".
Measured: Baseline
"Explicit liking" score for low-fat/high-sweet foods
"Explicit liking" will be measured using visual analog scales anchored at each end with "not at all" and "extremely" to answer the question "How pleasant would it be to taste this food now?" while seeing pictures of food items. (/100) The task used is the "Leeds Food Preference Questionnaire".
Measured: Baseline
"Explicit liking" score for low-fat/savoury foods
"Explicit liking" will be measured using visual analog scales anchored at each end with "not at all" and "extremely" to answer the question "How pleasant would it be to taste this food now?" while seeing pictures of food items. (/100) The task used is the "Leeds Food Preference Questionnaire".
Measured: Baseline
"Explicit wanting" score for high-fat/sweet foods
"Explicit wanting" will be measured using visual analog scales anchored at each end with "not at all" and "extremely" to answer the question "How much would like to eat some of this food now?" while seeing pictures of food items. (/100) The task used is the "Leeds Food Preference Questionnaire".
Measured: Baseline
"Explicit wanting" score for high-fat/savoury foods
"Explicit wanting" will be measured using visual analog scales anchored at each end with "not at all" and "extremely" to answer the question "How much would like to eat some of this food now?" while seeing pictures of food items. (/100) The task used is the "Leeds Food Preference Questionnaire".
Measured: Baseline
"Explicit wanting" score for low-fat/sweet foods
"Explicit wanting" will be measured using visual analog scales anchored at each end with "not at all" and "extremely" to answer the question "How much would like to eat some of this food now?" while seeing pictures of food items. (/100) The task used is the "Leeds Food Preference Questionnaire".
Measured: Baseline
"Explicit wanting" score for low-fat/savoury foods
"Explicit wanting" will be measured using visual analog scales anchored at each end with "not at all" and "extremely" to answer the question "How much would like to eat some of this food now?" while seeing pictures of food items. (/100) The task used is the "Leeds Food Preference Questionnaire".
Measured: Baseline
"Implicit wanting" score for high-fat/sweet foods
"Implicit wanting" will be calculated using a forced-choice task. It involves the presentation of successive pairs of food pictures, each pair being the object of a spontaneous preferential choice by the volunteer. A score is calculated from the frequency of choice and non-choice of said category and the reaction time of the participants. This score ranges from -100 to 100 and is interpreted in relation to the scores for the other food categories assessed in the task. A positive score indicates that the food category under consideration was chosen more often and more quickly than the others. A negative score indicates the opposite. The task used is the "Leeds Food Preference Questionnaire".
Measured: Baseline
"Implicit wanting" score for high-fat/savoury foods
"Implicit wanting" will be calculated using a forced-choice task. It involves the presentation of successive pairs of food pictures, each pair being the object of a spontaneous preferential choice by the volunteer. A score is calculated from the frequency of choice and non-choice of said category and the reaction time of the participants. This score ranges from -100 to 100 and is interpreted in relation to the scores for the other food categories assessed in the task. A positive score indicates that the food category under consideration was chosen more often and more quickly than the others. A negative score indicates the opposite. The task used is the "Leeds Food Preference Questionnaire".
Measured: Baseline
"Implicit wanting" score for low-fat/sweet foods
"Implicit wanting" will be calculated using a forced-choice task. It involves the presentation of successive pairs of food pictures, each pair being the object of a spontaneous preferential choice by the volunteer. A score is calculated from the frequency of choice and non-choice of said category and the reaction time of the participants. This score ranges from -100 to 100 and is interpreted in relation to the scores for the other food categories assessed in the task. A positive score indicates that the food category under consideration was chosen more often and more quickly than the others. A negative score indicates the opposite. The task used is the "Leeds Food Preference Questionnaire".
Measured: Baseline
"Implicit wanting" score for low-fat/savoury foods
"Implicit wanting" will be calculated using a forced-choice task. It involves the presentation of successive pairs of food pictures, each pair being the object of a spontaneous preferential choice by the volunteer. A score is calculated from the frequency of choice and non-choice of said category and the reaction time of the participants. This score ranges from -100 to 100 and is interpreted in relation to the scores for the other food categories assessed in the task. A positive score indicates that the food category under consideration was chosen more often and more quickly than the others. A negative score indicates the opposite. The task used is the "Leeds Food Preference Questionnaire".
Measured: Baseline
Secondary outcomes (33)
Standard deviation of the N-N interval (SDNN)
Parameter of the heart rate variability, indirect indicator of the vagal tone (ms). Standard deviation of NN intervals. Measured using a 48 hours Holter monitor.
Measured: Baseline
pNN50
Parameter of the heart rate variability, indirect indicator of the vagal tone (%). Percentage of successive R-R intervals that differ by more than 50 ms. Measured using a 48 hours Holter monitor.
Measured: Baseline
Root mean square of successive N-N interval difference (RMSSD)
Parameter of the heart rate variability, indirect indicator of the vagal tone (ms). Root mean square of successive R-R interval differences. Measured using a 48 hours Holter monitor.
Measured: Baseline
Low Frequency (LF)
Parameter of the heart rate variability, indirect indicator of the vagal tone (ms²). Power spectral density of low frequencies. Measured using a 48 hours Holter monitor.
Measured: Baseline
High Frequency (HF)
Parameter of the heart rate variability, indirect indicator of the vagal tone (ms²). Power spectral density of high frequencies. Measured using a 48 hours Holter monitor.
Measured: Baseline
LF/HF ratio
Parameter of the heart rate variability, indirect indicator of the vagal tone (a.u.). Measured using a 48 hours Holter monitor.
Measured: Baseline
Sweet Perceived Intensity
Measured during the "Taste Strips" using "9 Likert scales" ranging from "no taste" to "intense" will be used. A score ranging from 1 to 9 will be calculated.
Measured: Baseline
Salty Perceived Intensity
Measured during the "Taste Strips" using "9 Likert scales" ranging from "no taste" to "intense" will be used. A score ranging from 1 to 9 will be calculated.
Measured: Baseline
Bitter Perceived Intensity
Measured during the "Taste Strips" using "9 Likert scales" ranging from "no taste" to "intense" will be used. A score ranging from 1 to 9 will be calculated.
Measured: Baseline
Sour Perceived Intensity
Measured during the "Taste Strips" using "9 Likert scales" ranging from "no taste" to "intense" will be used. A score ranging from 1 to 9 will be calculated.
Measured: Baseline
Sweet Perceived Appreciation
Measured during the "Taste Strips" using "9 Likert scales" ranging from "extremely unpleasant" to "extremely pleasant" will be used. A score ranging from 1 to 9 will be calculated.
Measured: Baseline
Salty Perceived Appreciation
Measured during the "Taste Strips" using "9 Likert scales" ranging from "extremely unpleasant" to "extremely pleasant" will be used. A score ranging from 1 to 9 will be calculated.
Measured: Baseline
Bitter Perceived Appreciation
Measured during the "Taste Strips" using "9 Likert scales" ranging from "extremely unpleasant" to "extremely pleasant" will be used. A score ranging from 1 to 9 will be calculated.
Measured: Baseline
Sour Perceived Appreciation
Measured during the "Taste Strips" using "9 Likert scales" ranging from "extremely unpleasant" to "extremely pleasant" will be used. A score ranging from 1 to 9 will be calculated.
Measured: Baseline
Odors Perceived Intensity
Measured during the "Sniffin Sticks" (identification test) using "9 Likert scales" ranging from "no odor" to "intense" will be used. A score ranging from 1 to 9 will be calculated.
Measured: Baseline
Odors Perceived Appreciation
Measured during the "Sniffin Sticks" (identification test) using "9 Likert scales" ranging from "extremely unpleasant" to "extremely pleasant" will be used. A score ranging from 1 to 9 will be calculated.
Measured: Baseline
Satiety volume as a percentage of total volume (Water Load Task)
Indicator of gastric interoceptive capacities obtained during the "Water Load Task".
Measured: Baseline
Beck Depression Inventory II (BDI-II) score
Evaluates severity of depressive symptoms using a validated questionnaire. Minimum score : 0; Maximun score : 63; Higher scores mean a worse outcome.
Measured: Baseline
State-Trait Anxiety Inventory (STAI) score
Evaluates severity of anxiety symptoms using a validated questionnaire. The questionnaire includes two scales (20 items) consisting of a total of 40 questions. For each scale the minimum score is 0 and the maximun score is 80. Higher scores mean a worse outcome.
Measured: Baseline
Eating Disorder Examination Questionnaire (EDE-Q) score
Evaluates presence of eating disorders using a validated questionnaire. The measure provides four attitudinal subscale scores: Restraint (5 items), Eating Concern (5 items), Shape Concern (8 items), and Weight Concern (5 items). An overall Global score is the mean of the four subscale scores. Responses are on a 7-point ordinal response; minimum score : 0, maximun score: 6; higher scores mean a worse outcome.
Measured: Baseline
Food Craving Trait Questionnaire (FCQ T) score
Evaluates severity of cravings using a validated questionnaire. Minimum : 39; Maximum : 234; Higher scores mean a worse outcome.
Measured: Baseline
Food Craving State Questionnaire (FCQ S) score
Evaluates severity of cravings using a validated questionnaire. Minimum : 15; Maximum : 75; Higher scores mean a worse outcome.
Measured: Baseline
Body Awareness Questionnaire (BAQ) score
Evaluates attention to intern signals (interoception) using a validated questionnaire. Minimum score: 18; Maximun score: 126; Higher scores mean a better outcome.
Measured: Baseline
CCK fasting blood levels
Fasting blood sample. (mmol/L)
Measured: Baseline
PYY fasting blood levels
Fasting blood sample. (mmol/L)
Measured: Baseline
GLP-1 fasting blood levels
Fasting blood sample. (mmol/L)
Measured: Baseline
Glicentine fasting blood levels
Fasting blood sample. (mmol/L)
Measured: Baseline
Oxytomodulin fasting blood levels
Fasting blood sample. (mmol/L)
Measured: Baseline
LPS fasting blood levels
Associated with adipose tissue dysfunction. Fasting blood sample. (mmol/L)
Measured: Baseline
IL-6 fasting blood levels
Associated with adipose tissue dysfunction. Fasting blood sample. (mmol/L)
Measured: Baseline
Fasting Glycemia
Fasting blood sample. (mmol/L)
Measured: Baseline
Fasting Insulinemia
Fasting blood sample. (pmol/L)
Measured: Baseline
Appetite scores
Calculated on the basis of a rating from 0 to 10 for each of the following parameters: sensation of hunger, desire to eat, satiation and prospective consumption. These ratings will be estimated using 100 mm-long visual analog scales annotated with "not at all" and "extremely", on the left and right of the scale respectively, to answer the following questions: "At the moment, how hungry are you?", "At the moment, how hungry are you?", "At the moment, how hungry are you?" and "At the moment, how hungry do you think you are?".
Before each tests on the exploration day (taste, olfaction, LFPQ, Water Load Task, questionnaires)
Measured: Baseline
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted19 Dec 2023
- Study start11 Dec 2023
- Primary completion30 Jul 2025 (estimated)
- Study completion30 Dec 2025 (estimated)
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Other trials for AdiposityStudies of the same condition, open and under way.
- More trials run by Laval UniversityThe sponsor's other registered studies.
- 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
- Observational
- Observational model
- Cohort
- Time perspective
- Cross-sectional
- Enrolment
- 70 participants (estimated)
Sponsor and investigators
- Lead sponsor
- Laval University
- Sponsor type
- University, hospital or other
- Responsible party
- Principal investigator, Sylvain Iceta, Laval University
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT06175988
- Sponsor's protocol ID
- 2024-4097, 22392
- Acronym
- ObVague
- Status last verified
- Oct 2024
- First submitted
- 1 Dec 2023
- Last updated
- 9 Oct 2024
- Results posted
- No
- Data monitoring committee
- No
- FDA-regulated drug
- No
- FDA-regulated device
- No
- Individual data sharing
- Undecided
Study at a glance
From the registry record, last updated by the sponsor on 9 Oct 2024. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- Adiposité Viscérale, Tonus Vagal Et Préférences Alimentaires : Une Étude Pilote
- ClinicalTrials.gov ID
- NCT06175988
- Acronym / sponsor ID
- ObVague / 2024-4097, 22392
- Conditions
- Adiposity, Food Preferences, Eating Behavior
- Study type
- Observational
- Recruitment status
- Unknown status
- Enrolment
- 70 participants (estimated)
- Lead sponsor
- Laval UniversityUniversity, hospital or other
- Study start
- 11 Dec 2023 (actual)
- Primary completion
- 30 Jul 2025 (estimated)
- Study completion
- 30 Dec 2025 (estimated)
- First posted
- 19 Dec 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.
Food preferences are defined by a number of measurable parameters, such as per se food choices, sensitivity of taste and olfactory sensory perceptions, hedonic appreciation of foods ("liking") and motivation to consume them ("wanting"). These food preferences are fundamental to the quality of food intake, and are therefore a key factor influencing weight loss or maintenance of a stable weight. Obesity is also associated with reduced sensory sensitivity to taste and smell, as well as disturbances in the responses of the food reward system.
However, the internal, or physiological, mechanisms impacting these food preferences are still poorly understood. To date, several studies seem to point to the role of body composition, in particular visceral adiposity, or adiposity surrounding the digestive organs. Indeed, a high level of visceral adiposity is associated with the onset of numerous cardiometabolic disorders, but also with altered sensory perceptions.
This relationship could be mediated by the vagus nerve, which connects the digestive organs to the brain, enabling the perception of internal signals sent by the body, such as feelings of hunger or satiety. Low vagal activity is associated not only with abdominal obesity, but also with reduced sensory sensitivity to taste and smell, and changes in food choices in favor of energy-dense foods (rich in fats and/or sugars). Electrical stimulation of the vagus nerve is now recognized as a possible treatment for morbid obesity in the USA, but the mechanisms leading to the expected weight loss are still debated. Similarly, an increase in vagal tone has been found in patients who have undergone bariatric surgery for the treatment of severe complicated to morbid obesity, in parallel with sensory disturbances.
The overall aim of this project is to explore and confirm the relationship between visceral adiposity and various food preference parameters, such as olfactory and gustatory perceptions and reward system responses, involving liking and wanting certain foods and associated behaviors. This project also aims to shed light on the possible mediation of the vagus nerve in this relationship.
Study design
- Observational model
- Cohort
- Time perspective
- Cross-sectional
- Number of arms
- 1
| Arm | Type | Receives |
|---|---|---|
| Visceral Adiposity | – | Other: Visceral adiposityNo intervention to be adminstrated. Participants will be considered based on their visceral adiposity (ctageorial and continous). Visceral adiposity index is computed with BMI, waist circumference, triglyceridemia, HDL-cholesterol levels, and biological sex. |
Who may qualify
- Ages
- 18 to 45 years
- Sex
- All
- Healthy volunteers
- Accepted
- Age groups
- Adult
- Study population
- Adult men and women aged between 18 and 45 will be selected. This age limitation applied to both sexes will limit the risk of including post-menopausal women, without unbalancing the average age between the biological sexes. We will meet participants during the follicular phase of their cycle (beginning on the first day of menstruation and ending at ovulation).
Key inclusion criteria (3 listed)
- Have a BMI between 18.5 and 35 kg/m²;
- French-speaking;
- Be able to travel to the Research Center of the Institut Universitaire de Cardiologie et Pneumologie de Québec for an investigative visit.
Key exclusion criteria (10 listed)
- Smokers ;
- Women who know they are pregnant, breastfeeding or menopausal;
- Who have been diagnosed with type I or type II diabetes;
- Having undergone bariatric surgery or obesity medication (GLP1 analogue, naltrexon-bupropion combination, etc.);
- Presenting an allergy or intolerance to one of the products used in the sensory tests (taste test: sucrose, sodium chloride, citric acid, quinine hydrochloride dihydrate; olfactory test: citrus, lemongrass, cinnamon, mint, peppermint, banana, anise, turpentine, garlic, coffee, apple, clove, pineapple, rose, geranium, eucalyptus, wormwood, fennel, caraway, leather, n-butanol, linalool, pyridine, diethyl phthalate, propylene glycol);
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 |
|---|---|---|
| Visceral adiposityVisceral adiposity assess by the visceral adiposity index | Other | Visceral Adiposity |
Primary outcome
"Taste Strips" total score
Time frame: Baseline
Taste identification score for sweet, salty, bitter, and sour (/16). The test used is "Taste Strips" (ODOFIN, Burghart Messtechnik GmbH, Holm, Germany).
TDI score, or "Sniffin Sticks" total score
Time frame: Baseline
Olfaction score based on odor detection (Threshold), Discrimination, and Identification (/48). The test used is "Sniffin Sticks" (ODOFIN, Burghart Messtechnik GmbH, Holm, Germany).
"Explicit liking" score for high-fat/sweet foods
Time frame: Baseline
"Explicit liking" will be measured using visual analog scales anchored at each end with "not at all" and "extremely" to answer the question "How pleasant would it be to taste this food now?" while seeing pictures of food items. (/100) The task used is the "Leeds Food Preference Questionnaire".
"Explicit liking" score for high-fat/savoury foods
Time frame: Baseline
"Explicit liking" will be measured using visual analog scales anchored at each end with "not at all" and "extremely" to answer the question "How pleasant would it be to taste this food now?" while seeing pictures of food items. (/100) The task used is the "Leeds Food Preference Questionnaire".
"Explicit liking" score for low-fat/high-sweet foods
Time frame: Baseline
"Explicit liking" will be measured using visual analog scales anchored at each end with "not at all" and "extremely" to answer the question "How pleasant would it be to taste this food now?" while seeing pictures of food items. (/100) The task used is the "Leeds Food Preference Questionnaire".
"Explicit liking" score for low-fat/savoury foods
Time frame: Baseline
"Explicit liking" will be measured using visual analog scales anchored at each end with "not at all" and "extremely" to answer the question "How pleasant would it be to taste this food now?" while seeing pictures of food items. (/100) The task used is the "Leeds Food Preference Questionnaire".
"Explicit wanting" score for high-fat/sweet foods
Time frame: Baseline
"Explicit wanting" will be measured using visual analog scales anchored at each end with "not at all" and "extremely" to answer the question "How much would like to eat some of this food now?" while seeing pictures of food items. (/100) The task used is the "Leeds Food Preference Questionnaire".
"Explicit wanting" score for high-fat/savoury foods
Time frame: Baseline
"Explicit wanting" will be measured using visual analog scales anchored at each end with "not at all" and "extremely" to answer the question "How much would like to eat some of this food now?" while seeing pictures of food items. (/100) The task used is the "Leeds Food Preference Questionnaire".
"Explicit wanting" score for low-fat/sweet foods
Time frame: Baseline
"Explicit wanting" will be measured using visual analog scales anchored at each end with "not at all" and "extremely" to answer the question "How much would like to eat some of this food now?" while seeing pictures of food items. (/100) The task used is the "Leeds Food Preference Questionnaire".
"Explicit wanting" score for low-fat/savoury foods
Time frame: Baseline
"Explicit wanting" will be measured using visual analog scales anchored at each end with "not at all" and "extremely" to answer the question "How much would like to eat some of this food now?" while seeing pictures of food items. (/100) The task used is the "Leeds Food Preference Questionnaire".
"Implicit wanting" score for high-fat/sweet foods
Time frame: Baseline
"Implicit wanting" will be calculated using a forced-choice task. It involves the presentation of successive pairs of food pictures, each pair being the object of a spontaneous preferential choice by the volunteer. A score is calculated from the frequency of choice and non-choice of said category and the reaction time of the participants. This score ranges from -100 to 100 and is interpreted in relation to the scores for the other food categories assessed in the task. A positive score indicates that the food category under consideration was chosen more often and more quickly than the others. A negative score indicates the opposite. The task used is the "Leeds Food Preference Questionnaire".
"Implicit wanting" score for high-fat/savoury foods
Time frame: Baseline
"Implicit wanting" will be calculated using a forced-choice task. It involves the presentation of successive pairs of food pictures, each pair being the object of a spontaneous preferential choice by the volunteer. A score is calculated from the frequency of choice and non-choice of said category and the reaction time of the participants. This score ranges from -100 to 100 and is interpreted in relation to the scores for the other food categories assessed in the task. A positive score indicates that the food category under consideration was chosen more often and more quickly than the others. A negative score indicates the opposite. The task used is the "Leeds Food Preference Questionnaire".
"Implicit wanting" score for low-fat/sweet foods
Time frame: Baseline
"Implicit wanting" will be calculated using a forced-choice task. It involves the presentation of successive pairs of food pictures, each pair being the object of a spontaneous preferential choice by the volunteer. A score is calculated from the frequency of choice and non-choice of said category and the reaction time of the participants. This score ranges from -100 to 100 and is interpreted in relation to the scores for the other food categories assessed in the task. A positive score indicates that the food category under consideration was chosen more often and more quickly than the others. A negative score indicates the opposite. The task used is the "Leeds Food Preference Questionnaire".
"Implicit wanting" score for low-fat/savoury foods
Time frame: Baseline
"Implicit wanting" will be calculated using a forced-choice task. It involves the presentation of successive pairs of food pictures, each pair being the object of a spontaneous preferential choice by the volunteer. A score is calculated from the frequency of choice and non-choice of said category and the reaction time of the participants. This score ranges from -100 to 100 and is interpreted in relation to the scores for the other food categories assessed in the task. A positive score indicates that the food category under consideration was chosen more often and more quickly than the others. A negative score indicates the opposite. The task used is the "Leeds Food Preference Questionnaire".
33 secondary outcomes
Standard deviation of the N-N interval (SDNN)
Time frame: Baseline
pNN50
Time frame: Baseline
Root mean square of successive N-N interval difference (RMSSD)
Time frame: Baseline
Low Frequency (LF)
Time frame: Baseline
High Frequency (HF)
Time frame: Baseline
LF/HF ratio
Time frame: Baseline
Sweet Perceived Intensity
Time frame: Baseline
Salty Perceived Intensity
Time frame: Baseline
Bitter Perceived Intensity
Time frame: Baseline
Sour Perceived Intensity
Time frame: Baseline
Sweet Perceived Appreciation
Time frame: Baseline
Salty Perceived Appreciation
Time frame: Baseline
Bitter Perceived Appreciation
Time frame: Baseline
Sour Perceived Appreciation
Time frame: Baseline
Odors Perceived Intensity
Time frame: Baseline
Odors Perceived Appreciation
Time frame: Baseline
Satiety volume as a percentage of total volume (Water Load Task)
Time frame: Baseline
Beck Depression Inventory II (BDI-II) score
Time frame: Baseline
State-Trait Anxiety Inventory (STAI) score
Time frame: Baseline
Eating Disorder Examination Questionnaire (EDE-Q) score
Time frame: Baseline
Food Craving Trait Questionnaire (FCQ T) score
Time frame: Baseline
Food Craving State Questionnaire (FCQ S) score
Time frame: Baseline
Body Awareness Questionnaire (BAQ) score
Time frame: Baseline
CCK fasting blood levels
Time frame: Baseline
PYY fasting blood levels
Time frame: Baseline
GLP-1 fasting blood levels
Time frame: Baseline
Glicentine fasting blood levels
Time frame: Baseline
Oxytomodulin fasting blood levels
Time frame: Baseline
LPS fasting blood levels
Time frame: Baseline
IL-6 fasting blood levels
Time frame: Baseline
Fasting Glycemia
Time frame: Baseline
Fasting Insulinemia
Time frame: Baseline
Appetite scores
Time frame: Baseline
Results and safety
Results are not available in the source record.
Research links
- Official record on ClinicalTrials.govLast updated by the sponsor 9 Oct 2024.
- Individual participant dataSharing planned: Undecided
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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.
1 site in 1 country: see every site and its status.
Questions about this trial
What is this clinical trial studying?
An observational study of Adiposity and Food Preferences, run by Laval University at 1 site in Canada.
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 3 inclusion and 10 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: status not confirmed, as of the sponsor's last update on 9 Oct 2024. 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 Canada. 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?
Results are not available in the source record.
How can a doctor refer a patient or contact the research team?
Contact Sylvain Iceta, MD, PhD (+14186568711, equipe.iceta@criucpq.ulaval.ca), or a site near the patient. AzTrials does not enrol participants or take referrals.
What does the primary outcome measure?
"Taste Strips" total score (time frame: Baseline). The study lists 14 primary outcomes in all. It is what the study was designed to measure, not a finding.
Where can I read the original study information?
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 9 Oct 2024.