Investigate the effect of orthonasal odour exposure time on appetite, SSS and salivation
ID
Source
Brief title
Condition
- Other condition
Synonym
Health condition
etiologie van obesitas
Research involving
Sponsors and support
Intervention
Outcome measures
Primary outcome
ΔAppetite = post exposure - pre exposure (rated on VAS: *Hoeveel zin heb je om
op dit moment te eten?*)
ΔSpecific-appetite = post exposure - pre exposure (rated on VAS: *Hoeveel zin
heb je om op dit moment bananen te eten?*) * measure for SSS
Secondary outcome
* Food choice questionnaire:
Explicit liking (ratings on VAS)
Explicit wanting (ratings on VAS)
Implicit wanting (reaction time of choice)
Food choice (frequency)
saliva production
Background summary
There is a need from industry for scientific knowledge on how food properties
influence satiety responses, and food choice. It is well known that short
exposure to food cues, e.g. the sight or odour of freshly baked bread or pizza,
can enhance salivation and appetite feelings. On the other hand, people report
to be less hungry after cooking a meal, which is exposure to sight and odour of
food for a longer period of time. In this study, we want to investigate some
aspects of this apparent paradox. Besides hunger and appetite, we measure
salivation, because it is a non-invasive easy method to measure how the body
responds in anticipation of food. It may give us information on the role that
olfaction has. The primary objective is to investigate the effect of orthonasal
odour exposure time on appetite, sensory-specific satiety (SSS) and salivation.
The secondary objective is to explore whether the effect of orthonasal exposure
time on appetite, SSS and salivation depends on odour type, because we think
that different odours may evoke different satiety responses, or different
salivation. Furthermore, we will explore the effect of odour type on subsequent
food choice.
Study objective
Investigate the effect of orthonasal odour exposure time on appetite, SSS and
salivation
Study design
A within-subject intervention study will be conducted. Participants are
expected in the lab for 6 times, around lunch time. During every visit, the
response to two different test conditions will be measured (two test sessions
will be conducted on one day), resulting in 12 sessions. The very first session
is a practice session to get the participants acquainted to the procedure.
During the remaining eleven session, the participants will be exposed to two
control sessions (no odour) and nine sessions with different odours. Seven
odours will be food related, two odours non-food related. During each session
we will measure saliva production, hunger, appetite, specific-appetite and food
choice.
Intervention
odour exposure
Study burden and risks
The study is non-therapeutic to the participant. The risk associated with
participation is negligible.
Compared to other studies the burden can be considered as low
Bomenweg 2
6703 HD Wageningen
NL
Bomenweg 2
6703 HD Wageningen
NL
Listed location countries
Age
Inclusion criteria
women
healthy, based in self report
18-45 y
BMI 18.5-25 kg/m2
healthy appetite
Exclusion criteria
smoking
restrained eater
dieting for the past 2 months
vegetarier
hyper sensitivity or allergy to any food product
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 | NL35493.081.11 |