To determine the effect of protein content (low vs. high) and taste (sweet vs. savory) of a meal on satiety, measured by subsequent intake of 4 different food categories (low-protein sweet, low-protein savory, high-protein sweet, and high-protein…
ID
Source
Brief title
Condition
- Other condition
Synonym
Health condition
obesitas
Research involving
Sponsors and support
Intervention
Outcome measures
Primary outcome
Our main outcome measure is the difference in intake (g) of the 4 food
categories at an ad libitum lunch buffet between the 4 different treatments.
Secondary outcome
The secundary study parameter is the difference between the 4 treatments on
different aspects of food liking and wanting measured with an Food Preference
Questionnaire.
Background summary
Sensory properties have been shown to play a role in food selection and intake.
It has been posed that protein intake is tightly regulated in the human body. A
high-protein meal produces a significantly greater reduction in liking for
high-protein foods than for high-carbohydrate foods. And as products with a
savory taste are in general higher in protein levels while food products with a
sweet taste are more related with carbohydrates, a link between taste and
macronutrient in control of intake seems to exist. This link, however, is far
from clear.
Study objective
To determine the effect of protein content (low vs. high) and taste (sweet vs.
savory) of a meal on satiety, measured by subsequent intake of 4 different food
categories (low-protein sweet, low-protein savory, high-protein sweet, and
high-protein savory).
Study design
The study is a cross-over intervention study and has a 2x2 factorial design,
the 2 factors being protein (low and high) and taste (sweet and savory) of a
meal, resulting in 4 different treatments.
Each subject participates in all 4 treatments whereby the order is randomized
according to a Latin square. Subjects will be offered a (rice) meal (fixed
preload), varying in protein content and taste. After finishing, subsequent
intake of 4 different food categories (low-protein sweet, low-protein savory,
high-protein sweet, and high-protein savory) at an ad libitum lunch buffet is
measured.
Intervention
Participant will receive 4 rice meals, varying in protein content (low vs.
high) and taste (sweet vs. savory).
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 the 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 the research proposal
• Restraint 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*, *LunchTime* or *Smaak-Geur* 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 | NL29991.081.09 |