The primary objective of this study is to determine the effect of sweet and savoury taste on SSS by investigating liking and wanting separately using several methods. Agreements on the outcomes of the different methodologies used are assessed.
ID
Source
Brief title
Condition
- Other condition
Synonym
Health condition
obesitas
Research involving
Sponsors and support
Intervention
Outcome measures
Primary outcome
Our main outcome measures of the different test-conditions are: The difference
in habituation (responses) during the sweet and savoury meal (test-condition
1), the difference in motivation after a sweet or savoury meal to work for a
certain food (test-condition 2) and the differences in different aspects of
food choice after eating a sweet or savoury meal (test-condition 3). Agreements
on the outcomes of the different methodologies used in the three
test-conditions are assessed.
Secondary outcome
The secundaire parameters are differences in intake (g) between the sweet and
savoury meal in all test-conditions.
Background summary
Sensory properties have been shown to play a role in food selection and intake.
A phenomenon which describes the impact of sensory properties on food intake is
sensory specific satiety (SSS). This is defined as the decrease in reward of an
eaten food in comparison to food that have not been eaten. When examining the
role of food reward in eating behaviour, one can differentiate between food
*liking* and food *wanting*. In humans, food liking and wanting can be
distinctively assessed using different methods. Regarding the nature of sensory
signals that affect intake, probably the most important dimension is the
sweet-savoury domain.
Study objective
The primary objective of this study is to determine the effect of sweet and
savoury taste on SSS by investigating liking and wanting separately using
several methods. Agreements on the outcomes of the different methodologies used
are assessed.
Study design
A cross-over intervention study consisting of three test-conditions whereby two
tastes are compared, resulting in six experimental conditions. Each subject
participates in each of the six experimental conditions whereby the order is
randomized. Subjects will be offered a rice meal whereby depending on the
test-condition different methods of assessing liking and wanting are used.
Intervention
The participant will be offered a ricemeal whereby depending on the
test-condition, different methods of assessing liking and wanting are used.
Commercially available rice will be used as a test-product, served in either a
sweet (reference treatment) or a savoury variant (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.
P.O. Box 8129
6700 EV Wageningen
Nederland
P.O. Box 8129
6700 EV Wageningen
Nederland
Listed location countries
Age
Inclusion criteria
Section 4.2. from research proposal
• Age: 18-35 year
• BMI: 18.5 - 25.0 kg/m2
• Healthy (as judged by the participant)
• Liking for test products (assessed in screening-questionnaire with a 9-point hedonic scale, subjects have to like or have a neutral attitude towards the products: score >= 5).
Exclusion criteria
Section 4.3. from research proposal
• Restrained eating (men: score > 2.25; women: score > 2.80)
• Lack of appetite for any (unknown) reason
• Usage of a energy restricted diet during the last two months
• Weight loss or weight gain of 5 kg or more during the last two months
• Stomach or bowel diseases
• Diabetes, thyroid disease, or any other endocrine disorder
• Having difficulties with swallowing/eating
• Hypersensitivity (allergy and/or intolerance) for the food products under study
• Smoking (at least one cigarette a day)
• For women: pregnant or lactating
• Being a vegetarian
• Having participated in *RiceTime* (ref 08/05) or current participation in other research from the division of human nutrition (WUR)
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 | NL25900.081.08 |