Fat Taste Sensory Study

Status unconfirmed

Conditions studied: Bariatric Surgery Candidate, Bariatric Surgical Procedure

In brief

Fat is the most energy dense macronutrient and consuming fat has been positively correlated to obesity. Individuals afflicted with obesity crave fat more frequently, have a higher preference for fatty taste, and consume a higher quantity of fatty foods. People who have undergone Roux-en-Y Gastric Bypass (RYGB) or Sleeve Gastrectomy (SG) weight-loss surgeries dramatically decrease their fat preferences and consumption of fat, at least within the first year after surgery. These surgeries are very effective in helping people lose weight over the first couple of years; however, approximately 30% of those who undergo these surgeries start regaining weight after the second year mark. Why some people are able to keep the weight off long-term but others are unable to is unclear. In addition, it is well-known that fat can modify the flavor of foods and flavor plays a critical role in consumption, as well as in responses that gear up the body to consume the food. These are known as cephalic phase responses and include neural, physiological, and hormonal aspects. The main goals of the study are twofold: 1) To test the immediate effects of RYGB surgery, SG surgery, and laparoscopic gastric banding (LAGB) surgery (a weight loss control group) on fat preferences and sensory perception, and 2) to compare fat preferences and sensory perception between those who are able to achieve sustained weight loss 2-5 years after RYGB or SG surgery and those who either regained weight or did not lose the desired amount.

Key facts

Study ID: NCT03540693
Run by: University of Illinois at Urbana-Champaign
People needed: 105
Starts: 2018-04-06
Expected to finish: 2023-07-06
Last updated by the study team: 2021-04-28

Who can join

Age: 18 and older, up to 64. Sex: any. Healthy volunteers: accepted.

You may qualify if…

Women and men, 18-64 years of age, all races
Subjects must be scheduled to undergo Roux-en-Y Gastric Bypass surgery (RYGB), Sleeve Gastrectomy surgery (SG), or laparoscopic gastric banding surgery (LAGB) and be available to be tested both pre- and post-surgery or must have undergone RYGB or SG surgery between 2-5 (i.e. at least two years ago and not more than 5) years ago and have a current weight loss that is ≥40% of body weight pre-surgery or <25% of body weight pre-surgery.

You may not qualify if…

Smoking tobacco related cigarettes or having quit smoking less than 6 months ago
Pregnant or breastfeeding
Are experiencing significant organ dysfunction
Take medications that could influence research results
Have any psychiatric illness or disorder that could influence compliance or completion of the study
History of chronic rhinitis
Had a diagnosis of or are taking medicine to treat diabetes
Inflammatory intestinal disease
Subjects who underwent RYGB or SG between 2-3 years ago and have a current weight loss that is <40% and ≥25% of their body weight pre-surgery.
Subjects must find the taste of the food to be sham-fed acceptable (e.g. cream cheese, etc.).

Where it is running

University of Illinois at Urbana Champaign — Urbana, Illinois, United States (enrolling)

Full record on ClinicalTrials.gov

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