Study of Food Preferences and Sensory Perceptions After Bariatric Surgery

Several studies report changes in food preferences in favor of low energy density foods after bariatric surgery and changes in scores of liking and desire to eat, as well as changes in hedonic evaluation certain foods. However, only one study was held in a more realistic condition of consumption by using real food, looking at some aspects of food preferences and giving contradictory results. We hypothesise that food preferences are different between obese people with and without a bariatric surgery. The main objective of this study is to compare the differences in food quality (proportion of total energy intake from foods with high energy density versus foods with low energy density), evaluated during a standardized and validated buffet between adult women with severe complicated or morbid obesity and women who have undergone bariatric surgery in the last 12 months.

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Key information

Conditions

Obesity Body Weight Nutrition Disorders Nutritional and Metabolic Diseases Overnutrition Overweight Pathological Conditions, Signs and Symptoms Signs and Symptoms

Age range

18 year–65 year

Sex eligibility

Female

Study type

Observational

Primary location

: Center for Research in Human Nutrition Rhône-Alpes, Institut Paul Bocuse Research Center

Lyon, France

Who can participate

Only the study team can determine whether someone qualifies for participation.

Inclusion criteria

Woman from 18 to 65 years old (included)
Person capable of going to the Institut Paul Bocuse Research Center, Bellecour platform, 20 Place Bellecour, 69002 Lyon
Person who agree to participate in the study
Person having signed the consent of image rights
For the surgery group: person who has undergone bariatric surgery (except gastric band)
For the control group: person with a BMI ≥ 35 kg / m2 who did not benefit from bariatric surgery

Exclusion criteria

Person with a food allergy or food intolerance to at least one of the study products
Person excluding certain foods from their diet for religious or personal reasons.
Person who smoke
Person with severe digestive disorders, dysphagia, abdominal pain
Person who cannot give her agreement, not mastering the French language
Person who has exceeded the annual amount of compensation in the year for participation in research protocols
Pregnant or breastfeeding woman or not taking effective contraception
Person with a history of pathology which may interfere according to the investigator with the criteria of the study (ENT, neurological, upper digestive pathologies, ...)
For the surgery group: conversion of any type of bariatric surgery

Treatment and study plan

Evaluation of food preferences during a standardized and validated buffet.

Other

The dietary preferences of people will be collected by a direct measurement of eating behavior in front of a dedicated and standardized ad-libitum buffet.

As part of this buffet, 3 dichotomous categories of food will be studied:

high / low in fat (HF / LF)
high / low in carbohydrates (HC / LC)
high / low in protein (HP / LP). During the buffet, participants will be filmed to study their food choices and the microstructure of their meal. We will define food preferences as the relative consumption choices of the food categories studied. We will also collect the time spent at the buffet, the duration of ingestion, the total duration of the meal, the number of bites per minute, the total number of bites and the number of bites by type of food.

Weighing's will be carried out before and after consumption in order to determine the total energy intake and the macronutrient intake (proteins, lipids, carbohydrates) of the participants.

Primary outcomes

Food preference for high energy dense foods

Time frame: Day 1

The main endpoint of the study is the proportion of total energy intake from foods with high energy density versus foods with low energy density evaluated during a standardized and validated buffet.

Sponsors and collaborators

Lead sponsor

Hospices Civils de Lyon

Other

Registry information

Official study title

Comparative Study of Differences in Food Preferences and Sensory Perceptions Between People With Obesity With or Without Bariatric Surgery

Acronym: BariaTaste 2

Important dates

Study start: 2021
Primary completion: 2021
Study completion: 2021
First posted: Aug 13, 2020
Registry last updated: Mar 14, 2023

OpenTrials presents study information sourced from ClinicalTrials.gov. The official registry record should be consulted for the latest information.

View the official ClinicalTrials.gov record (opens in a new tab)

This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.

Published trials that share one or more normalized conditions with this study.

Completed