The primary objective of this study is to monitor the muscle activity related to textural hardness of the food during the consumption of liquids, semi-solid and solid food.
ID
Source
Brief title
Condition
- Other condition
Synonym
Health condition
overgewicht en obesitas
Research involving
Sponsors and support
Intervention
Outcome measures
Primary outcome
Electromyography (EMG) is used to measure the electrical activity, which is an
indicator of muscle contraction and thereby the force that is needed to process
the food (palatal reduction, mastication). The muscle activity is recorded as a
function of time. The outcomes measurements are for example area under the
curve, average voltage and maximum voltage.
Secondary outcome
Sensory attributes (like taste & hardness) will be rated by the subjects
Background summary
Texture, taste and aroma are some of the important factors influencing liking
of the product. The property texture is mainly perceived through mastication
and palatal reduction. To understand how the mouth reacts to texture, this
study uses electromyography (EMG). The activity of the masseter, temporalis and
suprahyoid muscles will be measured. Sensors will be placed on the face to
monitor the electrical activity of the muscles and thus the muscle contraction
and force needed to process the food. Liquids, semi-solid and solid foods, with
an increased textural hardness for each product will be tasted during the
experiment. We hypothesize that increasing the textural hardness in all three
type of foods will be reflected by an increase of EMG activity for the muscles
active during the consumption. Overall, this study will provide insight from
mastication to palatal reduction and the perceived textural hardness of foods
related to different types of oral processing. Within subjects, the
reproducibility of the muscle activity during mastication is also explored.
Study objective
The primary objective of this study is to monitor the muscle activity related
to textural hardness of the food during the consumption of liquids, semi-solid
and solid food.
Study design
The experiment is an intervention. Each subject will participate in two,
exactly the same, sessions spaced one week apart. In both the sessions several
foods will be consumed and attributes associated with textural hardness, while
measuring muscle activity with electromyography (EMG). Within subject
comparisons between products and rated attributes are made.
Intervention
Each subject will participate in two, exactly the same, sessions spaced one
week apart. In both the sessions several products (with different
concentrations of gelatin in water) will be consumed.
Study burden and risks
The study is non-therapeutic to the participant. The risk associated with the
participants is low as well as the burden. Both measurement sessions will last
about 2 hours, in total it will about 4-5 hours within two weeks for each
participant.
Nieuwe Kanaal 9A
Wageningen 6709 PA
NL
Nieuwe Kanaal 9A
Wageningen 6709 PA
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)
Exclusion criteria
• Regular smoker > 1 cigarette per day
• Aversion or dislike for the foods under study (score <3 on a 5-point scale)
• Having followed an energy-restricted diet during the last 2 months
• Hypersensitivity (allergy and/or intolerance) for food products under study
• Experienced discomfort or difficulties with swallowing or chewing
• Wearing braces, that limit oral movements
• Mouth/tongue piercings
• Wearing glasses and have poor sight within a meter (contacts are fine)
• Believes/lifestyle/eating habits are in conflict with the food products under study
• Having a beard
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 | NL39023.081.12 |