The Effect on Metabolism, Food Intake and Preferences of a Knockout Gene Variant Involved in Carbohydrate Metabolism

Glycemic variability will be measured by mean amplitude of glycemic excursions (MAGE) during the whole study period, i.e. during both Western and Inuit diet and the wash-out period in between.

Glycemic variability will be measured by mean amplitude of glycemic excursions (MAGE) during the whole study period, i.e. during both Western and Inuit diet and the wash-out period in between.

As a food reward measure, explicit liking for foods with sweet relative to savory taste will be assessed using the Leeds Food Preference Questionnaire. A sweet bias score will be estimated, where a positive score indicates higher preference for sweet relative to savoury foods and a negative score indicates higher preference for savoury foods.

As a food reward measure, explicit liking for foods with high-fat relative to low-fat content will be assessed using the Leeds Food Preference Questionnaire. A fat bias score will be estimated, where a positive score indicates higher preference for high-fat relative to low-fat foods and a negative score indicates higher preference for low-fat foods.

As a food reward measure, explicit liking for high-fat savory foods will be assessed in the Leeds Food Preference Questionnaire. The average rating from 0-100 on the visual analogue scale is calculated for all four foods within the food category.

As a food reward measure, explicit liking for low-fat savory foods will be assessed in the Leeds Food Preference Questionnaire. The average rating from 0-100 on the visual analogue scale is calculated for all four foods within the food category.

As a food reward measure, explicit liking for high-fat sweet foods will be assessed in the Leeds Food Preference Questionnaire. The average rating from 0-100 on the visual analogue scale is calculated for all four foods within the food category.

As a food reward measure, explicit liking for low-fat sweet foods will be assessed in the Leeds Food Preference Questionnaire. The average rating from 0-100 on the visual analogue scale is calculated for all four foods within the food category.

As a food reward measure, implicit wanting for high-fat savory foods will be assessed using the Leeds Food Preference Questionnaire.

The 'implicit wanting' score is calculated based on a combination of reaction time and choice or non-choice of foods in the forced choice paradigm. A positive score indicates a higher preference for this food category compared to the other food categories, and a negative score indicates a lower preference for this food category.

As a food reward measure, implicit wanting for low-fat savory foods will be assessed using the Leeds Food Preference Questionnaire.

The 'implicit wanting' score is calculated based on a combination of reaction time and choice or non-choice of foods in the forced choice paradigm. A positive score indicates a higher preference for this food category compared to the other food categories, and a negative score indicates a lower preference for this food category.

As a food reward measure, implicit wanting for high-fat sweet foods will be assessed using the Leeds Food Preference Questionnaire.

The 'implicit wanting' score is calculated based on a combination of reaction time and choice or non-choice of foods in the forced choice paradigm. A positive score indicates a higher preference for this food category compared to the other food categories, and a negative score indicates a lower preference for this food category.

As a food reward measure, implicit wanting for low-fat sweet foods will be assessed using the Leeds Food Preference Questionnaire.

The 'implicit wanting' score is calculated based on a combination of reaction time and choice or non-choice of foods in the forced choice paradigm. A positive score indicates a higher preference for this food category compared to the other food categories, and a negative score indicates a lower preference for this food category.

Habitual dietary intake will be assessed using a food frequency questionnaire. Macronutrient composition and content of sugar will be assessed as well as characterization of differences in food choice with respect to sweet foods and foods rich in starch. Intake will be expressed in g/day as well as E%.

Using an ad libitum snacking test meal, preferences will be assessed for sweet-taste and content of sucrose and fat as well as other sweeteners than sucrose, e.g. honey.

Ability to taste a difference between iso-intense solutions of sucrose and fructose+glucose using a 2-alternative forced choice test

Hedonic rating of liking of iso-intense solutions of sucrose, fructose, glucose and fructose+glucose using a visual analogue scale (0-100 mm)

Hedonic rating of perceived intensity of iso-intense solutions of sucrose, fructose, glucose and fructose+glucos using a visual analogue scale (0-100 mm)

Changes in fasting plasma measures of VLDL-cholesterol, LDL-cholesterol, HDL-cholesterol, total cholesterol, remnant cholesterol, and triglycerides

Changes in serum insulin. Fasting sample.

Changes in plasma CRP. Fasting sample.

Changes in plasma acetate. Fasting sample.

Changes in plasma propionate. Fasting sample.

Changes in plasma butyrate. Fasting sample.

Fasting glycated hemoglobin

Changes in fecal acetate.

Changes in fecal propionate.

Changes in fecal butyrate.

pH of fecal samples.

Changes in gut microbiota composition between baseline and end of each dietary intervention period. Microbiota composition is measured by genome sequencing fecal samples.

Characterization of the gut microbiota composition. Microbiota composition is measured by genome sequencing fecal samples.

Content of carbohydrates in fecal samples and changes in this during the intervention periods.

Glycemic variability will be measured by mean amplitude of glycemic excursions (MAGE)

Weight (kg). Measured when the participant is wearing light underwear.

Height (cm). Measured when the participant is not wearing shoes.

Hip circumference (cm). Measured when the participant is wearing light underwear.

Waist circumference (cm). Measured when the participant is wearing light underwear.

Body fat percentage measured using a Tanita body composition analyser.

For future analyses

For future analyses

For future analyses

For future analyses

For future analyses

For future analyses