Impact of Fatty Stimuli on Cerebral Activity in Anorexia Nervosa: a Multi-sensory Approach

Sponsor
Centre Hospitalier Universitaire de Saint Etienne
Study ID
NCT07344831
Status
Not Yet Recruiting

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Conditions

  • Anorexia Nervosa

Eligibility Criteria

Sex
FEMALE
Age
18 Years - N/A
Healthy Volunteers
Accepted

Interventions

  • MRI examination — OTHER
    One hour MRI examination
  • Smell and taste capacity testings — OTHER
    one hour sensory testings

Study Details

Lipid restriction is significant in anorexia nervosa and limits therapeutic management. The multisensory perception of fat is altered, creating an aversion to lipids. The investigators aim to characterize the impact of sensory stimulation (smells or images) associated with specific tastes using neuropsychological assessments and functional MRI. Some volatile aromas can enhance the perception of the associated taste. The investigators hypothesize that such associations are altered in anorexia nervosa for fatty foods but may be preserved for sweet tastes, and that this alteration contributes to the maintenance of the disease. The interdependence of different sensory perceptions of lipids could play a major role in the therapeutic approach, aiding in the deconditioning of this aversion and the restoration of positive food sensory associations.

Key Dates

First listed
Jan 15, 2026
Start date
Jan 31, 2026
Status verified
Jan 2026
Primary completion
Nov 30, 2027
Completion
Nov 30, 2027

Study Design

Enrollment
90 participants (estimated)
Allocation
NON_RANDOMIZED
Intervention model
PARALLEL
Primary purpose
BASIC_SCIENCE

Arms

  • Experimental: Anorexia Nervosa patient group
    30 patients with anorexia nervosa
  • Active Comparator: Normal Weight Control group
    30 control subjects of normal weight
  • Active Comparator: Low Weight Control group
    30 control subjects with a similar weight to AN patients (the constitutional thinness group)

Primary Outcome Measure

Brain activity measured by functional MRI [ Time Frame: Day 1 ]

Central Contacts

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