Our main objectives are to determine the brain regions whose activity co-vary with sweet and savoury taste intensity (objective intensity) and to determine the brain regions whose activity co-vary with subjective ratings of taste intensity (…
ID
Source
Brief title
Condition
- Other condition
Synonym
Health condition
geen
Research involving
Sponsors and support
Intervention
Outcome measures
Primary outcome
To measure the activity in the amygdala and insula that is associated with the
change in taste intensity, regardless of the pleasantness of the taste.
Secondary outcome
To determine whether the pleasantness of sweet and savoury is in relation with
the intensity of the taste stimuli.
Background summary
In the mechanism of food intake and food choice, satiation plays an important
role. Satiation refers to the inhibition of hunger and appetite after food
consumption, which ultimately stops food intake. Sensory-specific satiation
(SSS) refers to the decrease in pleasantness of a food after it has been eaten
to satiation. Sensory properties play an important role in sensory sensation,
and therefore influence sensory-specific satiation. The oral exposure,
intensity and complexity of the food are important properties for the sensation
of the food in the mouth. These properties therefore play an underlying role in
understanding sensory-specific satiation. Our central hypothesis is that the
activity in the amygdala and insula is associated with change in intensity of
taste, regardless of the pleasantness of the taste. Also is expected that the
pleasantness of sweet and salt taste is in relation with the intensity of the
taste stimuli.
Study objective
Our main objectives are to determine the brain regions whose activity co-vary
with sweet and savoury taste intensity (objective intensity) and to determine
the brain regions whose activity co-vary with subjective ratings of taste
intensity (subjective).
Study design
A randomized crossover design intervention study
Intervention
Subjects will undergo four times a 20 minute fMRI scan. During the a fMRI scan
subjects will taste fruitjuice or tomatojuice
Study burden and risks
The intervention is non-therapeutic to the subjects. Subjects fast for at least
two hours, preceding the scans. They will be scanned two times for 20 minute
per testday, while tasting fruitjuice or tomatojuice. This type of paradigm has
been employed earlier and poses no risk. Functional MRI is a safe and
non-invasive technique. In summary, the risk associated with participation is
assessed as negligible and the burden as minimal.
Heidelberglaan 100
3584 CX Utrecht
Nederland
Heidelberglaan 100
3584 CX Utrecht
Nederland
Listed location countries
Age
Inclusion criteria
Men, righthanded, normal weight (BMI between 20-25 kg/m2), age between 18 and 30 years, the willingness to be informed about possible brain abnormalities (coincidence findings with MRI)
Exclusion criteria
Unremoveble metal in body, smoking, excessive alcohol use, diet, medication use (different then paracetamol), claustrofobic.
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 | NL22266.041.08 |