Introduction: Calorie restriction is the main strategy for loosing body weight in obese individuals. However, persistence to this strategy is a major challenge. Ghrelin, a hormone that influences an individual to consume food by modulating the feelings of hunger. This effect may be influenced by the % fat composition of a meal. Materials and Methods: Twelve young male participants with normal BMI, were administered in random order one of 2 isocaloric meals after an overnight fast. The 2 meals contained either 31 or 52% fat. After a 7 day gap, cross-over of the participants was carried out and they consumed the other meal similarly. Ghrelin levels were measured after fasting and 1 hour after diet consumption. An appetite rating on a visual analogue scale (VAS) was used to measure perceived hunger and satiety before and after the meal. Results: When compared to the baseline values, an average of 34% and 20% decrease in ghrelin levels were noted after the high-fat meal (p<0.025), and low-fat meal respectively. Analysis of the VAS showed that feelings of hunger decreased, while feelings of satiety increased after the meal, however there was no difference between the two meals. Conclusion: Thus, within this study group, though the feelings of hunger and satiety was comparable, consumption of isocaloric high fat caused ghrelin levels to decrease within one hour post meal. This shows that manipulation of % fat of the diet can achieve lower post-meal ghrelin levels.