The primary objective of this study is to identify specific oral processing movements and/or patterns that occur during consumption of (semi-)liquid foods, with respect to taste and texture related properties (e.g. taste intensity and viscosity),…
ID
Source
Brief title
Condition
- Other condition
Synonym
Health condition
overgewicht en obesitas
Research involving
Sponsors and support
Intervention
Outcome measures
Primary outcome
Tongue and jaw movements will be measured by means of articulography (EMA);
sensors will be placed on the face and on the tongue to monitor spatial and
temporal movement.
Secondary outcome
Electromyography (EMG) will assess muscle contraction and muscle force needed
to process the foods. Moreover, the subject will be videotaped during the
tasting sessions in order to synchronize the measurements in time. Last,
sensory attributes will be rated by the subjects.
Background summary
Currently several fat-reduction and sugar-reduction strategies are used to
decrease the energy density of foods, some are accepted by the consumer and
some are not. We hypothesize that the successful strategies have specific
effects on foods that are able to mimic fat- and sugar related sensations.
However, no data is available on specific oral processing movements or patterns
that are used to perceive taste and texture of products. Knowledge of these
movements/patterns might bring the development of fat-reducing and
sugar-reducing strategies to a higher level.
Study objective
The primary objective of this study is to identify specific oral processing
movements and/or patterns that occur during consumption of (semi-)liquid foods,
with respect to taste and texture related properties (e.g. taste intensity and
viscosity), and the sensory perception thereof (e.g. rated taste intensity and
thickness).
Study design
The experiment is observational. Within the sessions we make within person
comparisons between products and rated attributes. Each subject will
participate in three sessions spaced one week apart. The first session will
include measurement of spontaneous eating behaviour. The second session is set
up to evoke a broad range of oral movements. The third session is specifically
focussed on fat perception and involves measurements while subjects are rating
fat specific attributes. The last session is preceded by a short training in
which subjects are trained to recognize and rate fat-related attributes.
Study burden and risks
The study is non-therapeutic to the participant. The risk associated with
participation is low.The invasiveness can be considered as low. All three
measurement sessions will last about 2-2.5 hours. In total the study will take
about 10 hours within 4 weeks.
PO Box 557
6700 AN Wageningen
NL
PO Box 557
6700 AN Wageningen
NL
Listed location countries
Age
Inclusion criteria
- Adults: 18-50 years
- Normal weight: BMI 18.5 - 25.0 kg/m2
- Apparently healthy (self-reported by the participant)
- Successful screening session including the EMA measurement (see section 6.3.1 of the protocol)
Exclusion criteria
- Regular smoker > 1 cigarette per day)
- Aversion or dislike for the foods under study (score<3 on a 5-point scale)
- Current participation in other experiments
- Having followed an energy-restricted diet during the last 2 months
- Hypersensitivity (allergy and/or intolerance) for food products under study
- Use of anticoagulants
- Hypersensitivity for latex
- Experienced discomfort or difficulties with swallowing or chewing
- Wearing a pace maker
- Wearing braces, that limit oral movements
- Mouth/tongue piercings
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 | NL38196.081.11 |
| OMON | NL-OMON25079 |