This subproject is one of many research subprojects utilizing the resources provided by a Center grant funded by NIH/NCRR. The subproject and investigator (PI) may have received primary funding from another NIH source, and thus could be represented in other CRISP entries. The institution listed is for the Center, which is not necessarily the institution for the investigator. Ghrelin is a circulating hormone synthesized in the stomach. It is the endogenous ligand for the growth hormone secretagogue receptor increasing the amount of growth hormone secreted. Ghrelin levels are highest in the fasting state, rising with fasting and falling with caloric intake. The discovery of ghrelin and its influence on appetite, body weight and weight loss have been studied. Studies have also been done in the adult population on the effect of varying caloric loads on postprandial suppression of ghrelin and the prediciton of the subsequent meal interval and caloric content. Few studies, however, have been done in the pediatric population. Changes in ghrelin may produce important differences in food intake and play an important role in the pathogenesis of obesity at an early age, and guide us in devising methods for prevention. Eighteen overweight children and 18 children of normal weight will be recruited. Eligible subjects will come to the GCRC on two different days two weeks apart. They will be asked to eat their last regular meal no later than 8 PM the night before the visit. Children will come fasting and will be in the GCRC for 12 hours. Vital signs will be obtained. At visit 1, they will be given one of the two randomly assigned meal patterns. Two weeks later, at visit 2, they will be given the other meal pattern. The two meal patterns will be: 1) 8 AM, 12 PM, and 5 PM with two snacks at 10 AM and 2 PM or 2) 8 AM, 12 PM, and 5 PM with no snacks. The total calorie intake will be identical with respect to carbohydrate, protein and fat composition. Blood for plasma Ghrelin, leptin and insulin concentrations will be obtained immediately prior to each of three main meals and 120 minutes after the last meal. All subjects will be characterized by BMI.
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