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ID
Source
Brief title
Health condition
Eating Behaviour
Sponsors and support
Intervention
Outcome measures
Primary outcome
Our main outcome measurement is the difference in energy intake (kJ) during an ad libitum test meal after 24h of a sweet diet, a savoury diet, and a control diet.
Secondary outcome
1. To assess the effect of a sweet diet, a savoury diet, and a control diet on subjective ratings of appetite using a VAS;
2. To assess the effect of a 24h sweet diet, a savoury diet, and a control diet on different aspects of food reward (explicit liking, explicit wanting, implicit wanting, relative food choice) of 4 different food categories (low-protein sweet, low-protein savoury, high-protein sweet, and high-protein savoury) using the computerized Leeds Food Preference Questionnaire (LFPQ);
3. To assess the effect of a 24h sweet diet, a savoury diet, and a control diet on cognitive associations of towards 4 different food categories (low-protein sweet, low-protein savoury, high-protein sweet, and high-protein savoury) using a Sorting Paired Features (SPF) task.
Background summary
Rationale:
Sensory properties of food play an important role in food selection and intake. Within our food range, products containing high protein levels are in general more savoury, while products containing carbohydrates are generally more sweet. Protein has been found to be the more satiating macronutrient. The role of sensory signals in the satiating effects of protein, however, requires further clarification.
Objective:
To determine the effect of sensory signals on satiety and food preferences.
Study design:
The study will consists of three test days, which will be separated by 1 week. These test days involve consumption of pre-determined iso-caloric diets consisting of only sweet products (sweet diet), only savoury products (savoury diet) or a combination of sweet and savoury products (control diet), using a randomized crossover design. Afterward energy intake (kJ) of an ad libitum test meal is measured. In addition, during the test days, sensations of appetite and several measures of food preferences will be assessed.
Study population:
The study population will consist of 40 apparently healthy, unrestrained, non-smoking, volunteers between the age of 18 and 35 with a normal body weight.
Main study parameters/endpoints:
Our main outcome measurement is the difference in energy intake (kJ) during an ad libitum test meal after 24h of a sweet diet, a savoury diet, and a control diet.
Nature and extent of the burden and risks associated with participation, benefit and group relatedness:
The study is non-therapeutic to the participants. The risk associated with participation is negligible and the burden can be considered as low. No invasive measurements are present.
Study objective
Our hypothesis is that the satiating capacity of protein is partly regulated via the savoury signal of foods. We therefore expect that the savoury diet is more satiating than the sweet diet and the control diet, resulting in a decreased intake after the savoury diet. In addition we expect that eating a savoury diet will shift food preferences to low-protein foods. We expect that the sweet diet will be less satiating than the control diet, and that this diet will shift food preferences to high-protein foods.
Study design
Every participant will visit the laboratory every day during the test (in total 6 times).
Intervention
The study will consists of three test days, which will be separated by 1 week. These test days involve consumption of pre-determined iso-caloric diets consisting of only sweet products (sweet diet), only savoury products (savoury diet) or a combination of sweet and savoury products (control diet), using a randomized crossover design. Afterward energy intake (kJ) of an ad libitum test meal is measured. In addition, during the test days, sensations of appetite and several measures of food preferences will be assessed.
Division of Human Nutrition<br>
PO Box 8129
S. Griffioen-Roose
Agrotechnion r.4004
Bomenweg 4
Wageningen 6700 HD
The Netherlands
+31 (0)317 485897
sanne.griffioen-roose@wur.nl
Division of Human Nutrition<br>
PO Box 8129
S. Griffioen-Roose
Agrotechnion r.4004
Bomenweg 4
Wageningen 6700 HD
The Netherlands
+31 (0)317 485897
sanne.griffioen-roose@wur.nl
Inclusion criteria
1. Age: 18-35 years;
2. BMI: 18.5 – 25.0 kg/m2;
3. Healthy (as judged by the participant).
Exclusion criteria
1. Restraint eating (men: score > 2.25; women: score > 2.80);
2. Lack of appetite;
3. Having difficulties with swallowing/eating;
4. Usage of an energy restricted diet during the last two months;
5. Weight loss or weight gain of 5 kg or more during the last two months;
6. Stomach or bowel diseases;
7. Kidney disorders;
8. Diabetes, thyroid disease, other endocrine disorders;
9. Usage of daily medication other than birth control pills;
10. For women: Pregnant or lactating;
11. Smoking (at least one cigarette a day);
12. Being a vegetarian;
13. Being allergic/intolerant for products under study;
14. Having participated in studies that have used the LFPQ: ‘RiceTime’, ‘LunchTime’, ‘ProStudy’, and ‘ProTime’, or current participation in other research from the division of human nutrition (WUR).
Design
Recruitment
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In other registers
Register | ID |
---|---|
NTR-new | NL2737 |
NTR-old | NTR2875 |
Other | MEC Wageningen / ABR : 11/10 / NL36114.081.11; |
ISRCTN | ISRCTN wordt niet meer aangevraagd. |