The study of Metabolic Improvement by Nutritional Intervention controlling Endogenous GIP: a meal tolerance test

INTERVENTION: An unbalanced diet (636kcal; Protein=14.2%, Fat=34.4%, Carbohydrate/dietary fiber ratio >=15, omega‐3/fat ratio <=0.04), a meal tolerance test. ‐> A well‐balanced diet (661kcal; Protein=20.5%, Fat=22.6%, Carbohydrate/dietary fiber ratio <=15, omega‐3/fat ratio >=0.04), a meal tolerance test. A well‐balanced diet (661kcal; Protein=20.5%, Fat=22.6%, Carbohydrate/dietary fiber ratio <=15, omega‐3/fat ratio >= 0.04), a meal tolerance test. ‐> An unbalanced diet (636kcal; Protein=14.2%, Fat=34.4%, Carbohydrate/dietary fiber ratio >=15, omega‐3/fat ratio <= 0.04), a meal tolerance test. CONDITION: Overweight and Obesity PRIMARY OUTCOME: Gut hormones (Over 4 hours after eating) SECONDARY OUTCOME: Change and percent change in glucose‐related markers, lipid markers, oxidative stress markers, experimental diet load test. (Over 4 hours after eating) INCLUSION CRITERIA: 1) Japanese male, Age >=20 and <=59 years 2) Body mass index >=23 kg/m2 3) Informed consent provided 4) Able to receive and cook experimental diet 5) Able to follow the instructions of the study team