To disentangle intrinsic product properties from individual preferences (extrinsic), and to localize neuronal differences (characterization of brain areas and underlying activity) between individuals that determine our liking or disliking for a food…
ID
Source
Brief title
Condition
- Other condition
Synonym
Health condition
sensoriek (smaak- en reukvermogen) en eetgedrag
Research involving
Sponsors and support
Intervention
Outcome measures
Primary outcome
Difference in brain response between likers and dislikers for the target food
stimulus (fMRI)
Secondary outcome
The secondary outcome measures are:
1. Difference in brain response for the target stimulus and neutral control
stimulus
2. Difference in brain response for the target stimulus and the universally
liked and disliked stimuli
3. Difference in experienced pleasantness for the target stimulus between
likers and dislikers
4. Difference in experienced pleasantness between the target stimulus and the
universally liked and disliked stimuli
5. Difference in experienced desirability for the target stimulus between
likers and dislikers
6. Difference in experienced desirability between the target stimulus and the
universally liked and disliked stimuli
7. Difference in experienced intensity for the target stimulus between
likers and dislikers
8. Difference in experienced intensity between the target stimulus and the
universally liked and disliked stimuli
9. Difference in sensitivity to the basic tastes (sweet, sour, salty, bitter)
between likers and dislikers
10. Correlations between differences in brain responses and differences in
ratings of experienced pleasure, desirability, and intensity
Background summary
Previous research has indicated several brain regions that code the valence for
food-related stimuli (odours, tastes). However, these studies have used
*universally* pleasant or unpleasant stimuli, providing limited information on
whether this coding is due to the intrinsic product properties, or determined
by one*s individual preferences and experience. In this study, we will use a
target food stimulus that is liked by half of the study population and disliked
by the other half of the study population, to disentangle intrinsic product
properties from individual preferences (extrinsic), and to localize neuronal
differences between individuals that determine our liking or disliking for a
food product. We hypothesize that stimuli with positive valence activate
different networks in the brain than negative valence-stimuli, rather than a
graded scale of activation within the same network or area. In addition, we
hypothesize that brain activity patterns in response to individually liked
versus disliked stimuli will differ from activation patterns generated by
universally liked and disliked stimuli. Characterization of these brain areas
and activation patterns will enable the future development of a model for the
assessment of long-term acceptance of food products by measuring changes in
valence and acceptance coding after repeated exposure.
Study objective
To disentangle intrinsic product properties from individual preferences
(extrinsic), and to localize neuronal differences (characterization of brain
areas and underlying activity) between individuals that determine our liking or
disliking for a food product.
Study design
The study design is an observational experiment in which a group of likers and
a group of dislikers taste a fixed amount of all four test stimuli while their
brain responses are being recorded by a 3T MRI scanner: i) the target
food-stimulus that is either liked or disliked, ii) a food-stimulus that is
universally liked, iii) a food-stimulus that is universally disliked, and iv) a
food-stimulus that is perceived as neutral. The order in which participants are
exposed to these stimuli is randomized and counterbalanced.
Study burden and risks
The study duration will consist of a training session and the actual experiment
(1 session) on separate days. Participants will visit the fMRI facility in Ede
(Hospital Gelderse Vallei) one time to undergo the fMRI measurements, consume
the food stimuli, and rate the experienced pleasure and desirability for each
food stimulus. Before inclusion in the study, participants will have a training
session for the fMRI measurement. The study is non-therapeutic to the
participants. The risk associated with participation is very low.
Postbus 557
6700 AN Wageningen
NL
Postbus 557
6700 AN Wageningen
NL
Listed location countries
Age
Inclusion criteria
- Extreme liking or extreme disliking for the target stimulus
- Adult men/women, i.e. aged between 18 and 45 years on the first study day
- Having a BMI within the normal range, i.e. 18.5 - 25.0 kg/m2
- Being healthy (as judged by the participant)
- Being right handed
- Having given written informed consent
- Willing to comply with the study procedures
- Willing to be informed about incidental findings of pathology
- Successful completion of the training session
Exclusion criteria
- Being hypersensitive (allergy and/or intolerance) for the foods under study (see 5.2.1 Test foods).
- Having a taste or smell disorder
- Lacking appetite
- Having a score of >= 2.25 on the restraint scale of the Dutch Eating Behaviour Questionnaire
- Using an energy restricted diet during the last 2 months
- Having weight loss or weight gain of more than 5 kg during the last 2 months
- Having stomach or bowel diseases
- Having diabetes, thyroid disease, or any other endocrine disorder
- Having a history of or current neurological disorder
- Using medication, except for paracetamol and oral contraceptive medication
- Smoking
- Having a history of or current alcohol consumption
- Having a contra-indication to MRI scanning (see section 4.3 of protocol)
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 | NL37232.081.11 |