This protocol involves studies that aim at:1. A better understanding of sensory perception and eating behaviour2. Validation of newly developed sensory and behavioural methods3. To determine the effect of fat, sugar and/or salt reduction on sensory…
ID
Source
Brief title
Condition
- Other condition
Synonym
Health condition
nvt
Research involving
Sponsors and support
Intervention
Outcome measures
Primary outcome
The main study parameters will depend upon the primary aim(s). For example,
sensory evaluations may be correlated to product characteristics (e.g.
instrumental analysis) and/or behavioural measures (questionnaires).
Secondary outcome
NVT
Background summary
Many studies in the field of sensory science and eating behaviour can be
considered non-invasive and of minimal risk and burden to the participant.
These studies are often in whole or in part executed by MSc students under
strict and extensive supervision by staff members of the Division of Human
Nutrition. Due to the limited timeframe given to students within their thesis
project, it is not possible to submit a full METC protocol for each of these
(pilot) studies. However, ethical approval is becoming increasingly important
for publication in peer-reviewed journals.
Study objective
This protocol involves studies that aim at:
1. A better understanding of sensory perception and eating behaviour
2. Validation of newly developed sensory and behavioural methods
3. To determine the effect of fat, sugar and/or salt reduction on sensory
perception and/or preference.
Study design
Dependent upon the primary aim(s), different tasks will be used, including
questionnaires (i.e. appetite and thirst, eating behaviour), sensory tests
and/or computerized behavioural experiments (also on paper). Sensory tests
involve taste, odour and/or visual stimuli, such as commercially available food
products, sugar and quinine solutions, food and non-food related odours.
Filter-paper taste strips and/or the Sniffin* Sticks may be used to measure
taste/odour thresholds and identification ability. Computerized behavioural
experiments involve software programs such as E-prime (Psychology Software
Tools, Inc.) and other software programs (i.e. using food pictures, animation
characters that represent emotions).
Intervention
- Exposure to commercially available food products/ingredients, odours at safe
concentrations.
- Hunger condition (at maximum 3 hours no food/drinks that contain
calories/caffeine)
Study burden and risks
Each subject will spend a maximum of 60 minutes per session, with a maximum of
6 sessions. Commercially available food products and ingredients may be used,
at concentration levels that are approved by the Food and Consumer Product
Safety Authority (Voedsel en Waren Autoriteit), and/or odours in concentrations
that can be found in consumer products, that are nontoxic and/or can be
considered safe (GRAS status). The risk associated with participation is
negligible and the burden can be considered as minimal.
Bomenweg 2
Wageningen 6703 HD
NL
Bomenweg 2
Wageningen 6703 HD
NL
Listed location countries
Age
Inclusion criteria
See page 12 of the protocol.
- Gender: male and/or female
- Age 18-55 years old
- Stable bodyweight
- Healthy (as judged by the participant)
- Being normosmic, i.e. having a normal olfactory sensation (optional inclusion criterium)
Exclusion criteria
See page 12 and 13 of the protocol.
- Having a taste or smell disorder
- Having difficulties with swallowing/chewing
- Being hypersensitive (allergy or intolerance) for the odours or tastes under study
- Use of medication, except for paracetamol and contraceptive medication
- Lacking appetite
- 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 a history of any medical event that could interfere with the study outcome (e.g., diabetes, gastrointestinal disease)
- Having a mental or physical status that could hinder the study procedures
- Being pregnant, having the intention to become pregnant or being breastfeeding
- Smoking
- Restraint, emotional or external eating scores may be used as additional exlusion criteria.
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 | NL46034.081.13 |