The objective of this study to determine the effect of orosensory exposure time in combination with salt intensity on ad libitum intake(satiation) of tomato soup.
ID
Source
Brief title
Condition
- Other condition
Synonym
Health condition
obesitas
Research involving
Sponsors and support
Intervention
Outcome measures
Primary outcome
The difference in ad libitum intake of tomato soup of the short orosensory
exposure time compared to long orosensory exposure time of a low-and high-salt
tomato soup.
Secondary outcome
1) Sip size and eating rate in self-regulated conditions (condition 3).
2) Appetite ratings (i.e pleasantness, desire-to-eat, hunger, fullness,
prospective consumption and thirst) before, during and after consumption
3) Individual salt-tolerance, salt-sensitivity and PROP-taster status
Background summary
The duration of food in the mouth, the orosensory exposure time, was shown to
have an influence on satiation. This was illustrated by using sweet products
and not by savoury or salty products. Tasting sweetness causes a cephalic phase
response (i.e. the metabolic and endocrine responses directly after the first
contact with the food) that differs from salty tastes. In addition, tasting
sweetness is considered to be a strong predictor of energy. These influences
may have increased the effect of orosensory exposure time on satiation. It is
questionable whether orosensory exposure time by itself produces a faster
satiation or that it only plays a role with an energy-associating tastant. The
objective is to determine the effect of orosensory exposure time in combination
with salt intensity on satiation in low energetic tomato soups with two
different salt intensities.
Study objective
The objective of this study to determine the effect of orosensory exposure
time in combination with salt intensity on ad libitum intake(satiation) of
tomato soup.
Study design
A 3 x 2 cross-over intervention study consisting of two soups (a low- and high
salt soup) and three condititions. The first condition is a long exposure time
condition (small sips, frequently), condition two is a short exposure time
condition (large sips, less frequently) and condition three is a free eating
rate and sip size condition (subjects can regulate this by themselves).
Condition one and two are designed in a way that eating rate is the same
(g/min).
Intervention
Ad libitum intake of the long orosensory exposure time (index treatment) will
be compared with the ad libitum intake of the short orosensory exposure time
(reference treatment).
Study burden and risks
The study is non-therapeutic to the subjects. The risk associated with
participation is negligble and compared to other studies the burden can be
considered low.
Bomenweg 2
6703 HD Wageningen
Nederland
Bomenweg 2
6703 HD Wageningen
Nederland
Listed location countries
Age
Inclusion criteria
male
non-smoking
age: 18-35 year
healthy (as jugded by the participant)
BMI between 18.5 - 25 kg/m2.
Exclusion criteria
a score of <5 at a 9-point pleasantness scale for tomato soup
thyroid diseases
kidney diseases
following diets during last two month
restaint eating behaviour
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 | NL31123.081.09 |
| OMON | NL-OMON23284 |