Hormonal Control of Energy and Macronutrient Intake in Obesity (MEMORY)

The difference in energy intake (E%) from sweet tasting carbohydrates during the ad libitum buffet in response to the high carbohydrate vs. high protein isocaloric liquid test meals.

Difference in 24-h self-reported energy intake (KJ) from carbohydrate, protein, and fat and total energy intake in response to the high carbohydrate vs. high protein isocaloric liquid meals.

Difference in energy intake (KJ) from protein during the ad libitum buffet in response to the high carbohydrate vs. high protein isocaloric liquid meals.

The difference in energy intake (KJ) from sweet tasting carbohydrates during the ad libitum buffet in response to the high carbohydrate vs. high protein isocaloric liquid test meals.

Difference in energy intake (KJ) from protein during the ad libitum buffet in response to the high carbohydrate vs. high protein isocaloric liquid meals.

Food choice of food items from four combined food categories (high-fat savoury, high-fat sweet, low-fat savoury and low-fat sweet foods) examined from the SBFPT. Food choice is determined based on frequency of selection made within each food category. The scores range from 0-48 i.e. 0 = foods within a specific food category have not been selected at all to 48 = foods within a specific food category have been selected 48 times.

Measured using eye tracking in response to looking at food pictures during SBFPT.

Includes the following parameters: Gaze: Time spent (ms and %) andrevisits (n); and fixations: Time to first fixation (ms), time spent (ms and %), fixation count (n), first fixation duration (ms), average fixation duration (ms). Distance to screen (mm), and gaze direction bias (ratio) which is calculated as the number of trials in which the first fixation was directed to a food image as a proportion to all trials. A bias score ˃0.5 indicates attention towards one food image, a bias score equal to 0.5 indicates no bias, and a bias score <0.5 indicates attention towards the other food images.

Reaction time during forced food choice of food items from four combined food categories (high-fat savoury, high-fat sweet, low-fatsavoury and low-fat sweet foods) examined from the SBFPT.

Explicit liking of 16 food items from four combined food categories (high-fat savoury, high-fat sweet, low-fat savoury and low-fat sweet foods) examined from the SBFPT. Explicit liking is rated using visual analogue scales and the range is 0-100. Each end represents the extremes e.g. Question: "how pleasant would it be to taste this foodright now?" Answer: "not at all" (rated 0 on the 0-100 scale) to "extremely" (rated 100 on the 0-100 scale).

Implicit wanting of food items from four combined food categories (high-fat savoury, high-fat sweet, low-fat savoury and low-fat sweet foods) examined from the SBFPT. Implicit wanting is assessed based on food choice and response time for selected and non-selected food items as well as mean response time (a frequency-weighted algorithm).

In this frequency-weighted algorithm a positive score indicates a morerapid preference for a food type over another food type and a negative score indicates the opposite. A score of zero indicates that food types are equally preferred. The frequency weighted algorithm isused so the implicit wanting score is influenced by both selection (positively contributing to the score) and non-selection (negatively contributing to the score) of food type. Scores for implicit wanting typically range from -100-100 (due to reaction time there is no fixedmin-max value)

Explicit wanting of 16 food items from four combined food categories (high-fat savoury, high-fat sweet, low-fat savoury and low-fat sweet foods) examined from the SBFPT. Explicit wanting is rated using visual analogue scales and the range is 0-100. Each end represents the extremes e.g. Question: "how much do you want some of this food now?" Answer: "not at all" (rated 0 on the 0-100 scale) to "extremely" (rated 100 on the 0-100 scale).

Unspecified exploratory outcomes related to the 16 food items from four combined food categories (high-fat savoury, high-fat sweet, low-fat savoury and low-fat sweet foods) examined from the SBFPT.

Rated using visual analogue scales and includes sensations of: Hunger, fullness, satiety, prospective food consumption, wellbeing, nausea, thirst, desire to eat meat, salty, or sweet. The scale range is 0-100 mm and each end represent the extremes e.g. hunger rating: "I am not hungry at all" to "I have never been this hungry before".

Difference in plasma FGF21 concentrations in response to the high carbohydrate vs. high protein isocaloric liquid meals.

Difference in plasma glucagon levels in response to the high carbohydrate vs. high protein isocaloric liquid meals.

Concentrations of metabolites including but not limited to: glucose, triglycerides, cholesterol (LDL/HDL), Free-Fatty Acids (FFA) in response to the high carbohydrate vs. high protein isocaloric liquid meals.

Concentrations of hormones related to regulation of appetite, glucose and lipid metabolism (including but not limited to: Insulin, glucagon, ghrelin, Glucagon-Like Peptide-1 (GLP-1), Glucose-Dependent Insulinotropic polypeptide (GIP), C-peptide, Peptide YY (PYY),Fibroblast Growth Factor 21 (FGF21), Growth Differentiation Factor 15 (GDF15), Leptin, Cholecystokinin (CCK), Pancreatic Peptide (PP).

Circulating biomarkers measured with metabolomics, lipidomics, proteomics

Concentrations of electrolytes including but not limited to: Natrium and Kalium

C-Reactive Protein (CRP), assessed from blood samples at all visits

Concentrations of enzymes including but not limited to: Alanine Aminotransferase (ALAT), Aspartate Transaminase (ASAT).

Difference in 24-h self-reported energy intake (E%) from carbohydrate, protein, and fat and total energy intake in response to the high carbohydrate vs. high protein isocaloric liquid meals.

Difference in energy intake (E%) from protein during the ad libitum buffet in response to the high carbohydrate vs. high protein isocaloric liquid meals.

Difference in energy intake (E%) from protein during the ad libitum buffet in response to the high carbohydrate vs. high protein isocaloric liquid meals.