The aim of the current experiment is to investigate the eating rate of a whole array of food products in the context of current food supply. In addition, we will focus on the relation between eating rate and ad libitum food intake.
ID
Source
Brief title
Condition
- Other condition
Synonym
Health condition
overgewicht
Research involving
Sponsors and support
Intervention
Outcome measures
Primary outcome
The main outcome measure is the time it takes to consume 50 g (eating duration)
of in total 52 food products. This will be used to calculate the eating rate
(grams/minute). In addition, the ad libitum intake (grams) will be measured of
all food products.
Secondary outcome
not applicable
Background summary
It has been suggested that overweight may be related with eating rate. Due to a
high eating rate, there might not be enough time to develop an appropriate
satiety feeling. Data are however inconsistent. Eating rate can be influenced
by several factors, like food properties, sex and body weight.
Study objective
The aim of the current experiment is to investigate the eating rate of a whole
array of food products in the context of current food supply. In addition, we
will focus on the relation between eating rate and ad libitum food intake.
Study design
52 food products will be investigated; 10 subgroups will be formed, each
subgroup testing 5 test products and 2 reference products. In one session, one
product will be tested. The time needed to consume 50 gram of a certain food
product (eating duration) will be measured, followed by a measurement of the ad
libitum food intake of the same product. Subjects will be randomly allocated to
one of the ten subgroups. The food products will also be randomly allocated to
the subgroups.
Intervention
In total 52 frequently consumed products from relevant food groups (as used in
the Dutch Food Consumption Survey) will be used in this study to obtain a
varied and structured array of food products. They are selected to represent a
range of natural and processed foods, covering a wide range of compositional
and textural characteristics.
Study burden and risks
This intervention is non-therapeutic to the subjects. All participants will
visit the university seven times within a period of five weeks. During each
test session eating duration and ad libitum food intake will be measured. The
risk associated with participation can be considered as minimal.
postbus 8129
6700 EV Wageningen
Nederland
postbus 8129
6700 EV Wageningen
Nederland
Listed location countries
Age
Inclusion criteria
age: 18 - 35 y
BMI: 18,5 - 25 kg/m2
sexe: female
Good physical and mental health
Exclusion criteria
*weight change of >1 kg in the last month
*following an energy retricted diet in the last 6 months
*smoking
*lack of appetite
*pregnancy
*lactation
*gastro-intestial disorders
*endocrine disorders
*restrained eating (score of >2.80 on DEBQ)
*palatability rating of <5 on a 9-point scale of the food products used in the study
*food allergies for the food products used in the study
*simultaneous participation in a different study performed by the department of Human Nutrition, Wageningen Universiteit
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 | NL26370.081.09 |
| OMON | NL-OMON21258 |