To determine whether aromas affect food intake behaviour.
ID
Source
Brief title
Condition
- Appetite and general nutritional disorders
Synonym
Research involving
Sponsors and support
Intervention
Outcome measures
Primary outcome
The degree of oral processing, specific movements during this processing, the
duration of this processing, and the time between consecutive bites is measured
by the 10 VMG sensors. The bite size is measured by a scale that is connected
to a computer.
Secondary outcome
N/A
Background summary
Oral food processing has received relatively little attention in relationship
to obesitas. Recent results demonstrated possible relationships between bite
size, the degree of oral processing, and the food*s satiating properties. Oral
food processing behaviour is partly affected by food properties, such as the
food*s structure, and partly by food sensations. Food aromas are important
determinants of food sensations and can be varied independently using
olfactometry. In the proposed study, the effects of aromas in various
concentrations on food intake behaviour will be investigated. Food intake
behaviour encompasses bite size, intra- and interbite interval, and oral
processing behaviour.
Study objective
To determine whether aromas affect food intake behaviour.
Study design
Subjects will take repeated bites of kwark. During each bite, an aroma is
presented retro-nasally in one of three concentrations.
The food will be presented in the subject*s mouth using a peristaltic pump. The
subject can start the pump via a push on a button. The pump stops when the
button is released by the subject. The amount of pumped food is measured by a
balance linked to a computer. The subject starts to process the food when the
pump is stopped, dissociating food intake behaviour from food processing
behaviour resulting in increased measurement precision.
Ten VMG sensors will be attached: forehead (sensor 1), left and right
temporalis (sensor 2 and 3), left and right masseter (sensor 4 and 5), left and
right modiolus (sensor 6 and 7), chin (sensor 8), floor of the mouth (sensor
9), and thyroid (sensor 10). The VMG sensors provide information regarding the
amount of oral processing, specific movements, and the processing duration.
The aromas will be presented retro-nasally using an olfactometer. Presentation
takes place when the subject starts to process the food.
Study burden and risks
The intervention is non-therapeutic. The risk associated with participation is
negligible and the burden can be considered as minimal. Subjects will attend
the test site two times, during which they have to fill several questionnaires
and have to consume the products through a tube. Stimulus presentation is
regulated by a pump that is controlled by the subject. Sensors to measure oral
movements are attached to the subjects* head. Finally, an olfactometer tube is
inserted into the subject*s nose to present aromas retro-nasally. Insertion of
the tube by a medical doctor is common practise in olfactory research, but can
be irritating.
Bornsesteeg 59
6708 PD Wageningen
Nederland
Bornsesteeg 59
6708 PD Wageningen
Nederland
Listed location countries
Age
Inclusion criteria
- Age: 18-50 year
- Willingness to comply with the procedure of inserting a retro-nasal olfactometer tube in the back of the nose
- Willingness to comply with the procedure of putting VMG sensors on the face
- Normal sense of smell (self-reported)
Exclusion criteria
- Allergic to dairy foods
- Disturbed sense of smell
Design
Recruitment
Followed up by the following (possibly more current) registration
No registrations found.
Other (possibly less up-to-date) registrations in this register
No registrations found.
In other registers
| Register | ID |
|---|---|
| CCMO | NL16918.081.07 |