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Effect of Amino Acids and Sugar Alcohols on Satiation Peptides and Activation of Specific Brain Regions

NCT02823249 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 20

Last updated 2017-02-28

No results posted yet for this study

Summary

With this study the investigators investigate the effects of amino acids (tryptophan, leucin) and sugar alcohols (xylitol, erythritol) on satiety mechanisms and brain activation.

Conditions

  • Endocrine System Diseases

Interventions

DIETARY_SUPPLEMENT

1.56 g L-Tryptophan

DIETARY_SUPPLEMENT

1.56 g L-Leucine

DIETARY_SUPPLEMENT

50 g Xylitol

DIETARY_SUPPLEMENT

75 g Erythritol

DIETARY_SUPPLEMENT

75 g Glucose

DIETARY_SUPPLEMENT

Tap water

DIETARY_SUPPLEMENT

Mixed liquid meal (Ensure Plus®; 17% protein, 29% fat and 54% carbohydrate)

DEVICE

Nasogastric Tube

Sponsors & Collaborators

  • University Hospital, Basel, Switzerland

    lead OTHER

Principal Investigators

  • Christoph Beglinger, Prof. · University Hospital, Basel, Switzerland

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
DOUBLE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Max Age
40 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2014-05-31
Primary Completion
2015-04-30
Completion
2015-04-30

Countries

  • Switzerland

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT02823249 on ClinicalTrials.gov