To quantify the effect of salt intensity (low salt intense versus high salt intense) in soup on ad libitum intake in both a pre-load and a mixed lunch setting.
ID
Source
Brief title
Condition
- Other condition
Synonym
Health condition
obesitas
Research involving
Sponsors and support
Intervention
Outcome measures
Primary outcome
The primary outcome is the difference between ad libitum intake of low intense
salt soup and ad libitum intake of high intense salt soup. This will be
separately determined in the pre-load and mixed lunch setting.
Secondary outcome
1) The difference between eating rate of the intense salt soup versus high
intense salt soup. This will be separately determined in the pre-load and mixed
lunch setting.
2) The difference in ad libitum intake of low intense salt soup, ideal intense
salt soup and high intense salt soup between the pre-load versus the mixed
lunch setting (thus intake of low intense salt soup in the pre-load setting is
compared with low intense salt soup in the mixed lunch setting, ect)
3) The difference in ad libitum intake and eating rate of ideal intense salt
soup compared with both low intense salt soup and high intense salt soup.
4) The difference in consumption of sweet and savoury sandwich fillings after
ad libitum intake of low intense salt soup versus high intense salt soup in the
mixed lunch setting.
Background summary
The prevalence of obesity is increasing world wide. Meal size is considered as
a major cause of overweight. Sensory specific satiety (which refers to the
decrease in pleasantness of the eaten foods relatively to the uneaten foods)
contributes to meal termination. Taste intensity is a food property that may
influence sensory specific satiety. An increased taste intensity may decrease
the pleasantness faster, this can result in less ad libitum intake. We use salt
to manipulate taste intensity. In our previous study, we found no effect of
salt intensity on ad libitum intake of tomato soup. Participants were in a
quite hungry state and only received the soup for lunch. It is possible that
meal termination in our previous study was less determined by sensory processes
and more by internal hunger-signals. Therefore, the hypotesis will be tested
again but this time within two different meal settings.
Study objective
To quantify the effect of salt intensity (low salt intense versus high salt
intense) in soup on ad libitum intake in both a pre-load and a mixed lunch
setting.
Study design
A cross-over intervention study consisting of three different test conditions:
ad libitum intake of 1) low intense salt soup 2) ideal intense salt soup 3)
high intense salt soup. The three corresponding salt concentrations are
individually determined. These conditions are tested within two meal settings
1) a pre-load followed by intake of the soup 2) intake of soup whereafter a
mixed lunch is served. In total, participants receive six lunch sessions. Ad
libitum intake of the low intense salt soup is compared with ad libitum intake
of high intense salt soup. The ideal intense salt soup is added as a positive
control.
Intervention
The ad libitum intake of the low intense salt soup (reference treatment) will
be compared with the ad libitum intake of the high intense salt soup (index
treatment).
Study burden and risks
The study is non-therapeutic to the participants. The risk associated with
participation is negligible and compared to other studies the burden can be
considered low.
Bomenweg 2
6703 HD Wageningen
Nederland
Bomenweg 2
6703 HD Wageningen
Nederland
Listed location countries
Age
Inclusion criteria
Healthy (as jugded by the participant)
Age: 18-35 year
Non-smoking
BMI between 18.5 and 25 kg/m2.
Exclusion criteria
People who score of <5 at a 9-point pleasantness scale for creamy tomato soup
Diabetics
People suffering from kidney diseases
People who followed a diet during the last two months
People who have a restraint eating behaviour
People with swallowing problems
Design
Recruitment
Followed up by the following (possibly more current) registration
No registrations found.
Other (possibly less up-to-date) registrations in this register
In other registers
| Register | ID |
|---|---|
| CCMO | NL27244.081.09 |
| OMON | NL-OMON20176 |