With the current study we aim to assess early brain responses to different food cues (odours and pictures) and we want to determine how these responses are affected by ad libitum intake of product with a specific flavor (sweet/savoury). We expect to…
ID
Source
Brief title
Condition
- Appetite and general nutritional disorders
Synonym
Research involving
Sponsors and support
Intervention
Outcome measures
Primary outcome
The difference in event related potentials (obtained with the use of EEG) in
response to different food cues (odour/picture; sweet/savoury; high/low energy
dense), as well as the difference in ERP before and after sensory specific food
intake.
Secondary outcome
Δ Appetite, measured at two time-points (before and after eating a product) on
a visual analogue scale, and the correlation between these differences and
differences in ERP responses.
Background summary
In the food abundant environment we live in, proper food intake regulation is
crucial for our health. Several studies have found that sensory specific
effects can steer towards but also away from intake of specific types of food
products (sweet/savoury). Food cues seem to increase appetite for congruent
products and decrease appetite for incongruent products. Congruent products are
products that have similar characteristics as the product that is signaled by a
food cue, incongruent products have dissimilar from the product that is
signaled by the cue. For example, after viewing/smelling one has an increased
appetite for chocolate itself, but also for products that are similar to
chocolate (treacle waffle, cake). Also, one would show decreased appetite for
products from a dissimilar category (beef stew, cucumber). Intake of specific
food products on the other hand, seem to increase satiety for congruent
products and still leave appetite for incongruent products. In this case eating
chocolate would decrease the appetite for more chocolate (and treacle waffle
and cake), but appetite for products that are not like chocolate (beef stew,
cucumber) remains. Changes in food preference might be related to alterations
in central (brain) mechanisms, related to reward sensing. The smell and sight
of food can be considered as anticipatory cues for the rewarding effects of
food intake. How sensory processing and sensory specific satiety work together
is not clear yet. Also, how early neural processing of food cues is affected by
intake of products with a specific flavor still needs to be determined.
Study objective
With the current study we aim to assess early brain responses to different food
cues (odours and pictures) and we want to determine how these responses are
affected by ad libitum intake of product with a specific flavor
(sweet/savoury). We expect to find differences between early and late ERP
components during sensory processing of food cues. These differences are likely
to be dependent on characteristics of the food cues (i.e. high/low energy
dense; sweet/savoury). Further, we hypothesize that responses to savoury food
cues will dampen after intake of a savoury product whilst responses to sweet
food cues remain similar or increase. The opposite effect is expected after
intake of a sweet product. Also, with EEG we intend to determine where in the
brain these changes approximately take place.
Study design
Intervention study follows a balanced randomized controlled cross-over design.
All participants will undergo all interventions.
The order of cue presentations will be randomized between participants.
The order of ad libitum intake of with sweet and savoury products will also be
randomized between participants. The number of participants that are assigned
the order sweet/savoury will be the same as the number of participants that are
assigned the order savoury/sweet.
The order of the interventions will be coupled to the participant number and
will be determined before we start with the inclusion of participants.
Participant numbers are assigned in the order of inclusion.
Intervention
Each participant will participate in two sessions. In each test session two
measurements of brain responses to several olfactory and visual cues will
beperformed using electro-encephalography (EEG). Between the two EEG
measurements participants will receive an ad libitum quantity of either a sweet
or a savoury product. The order of the meals (sweet-savoury / savoury-sweet) is
counterbalanced over participants
Study burden and risks
Participation includes two separate test sessions of approximately three hours
at the Restaurant of the Future in Wageningen. In these test sessions EEG
measurements will be performed. EEG is a widely used, non-invasive and safe way
to measure brain activation. The EEGs are performed/supervised by trained
personnel (Jet Zoon, MSc and Dr. Sanne Boesveldt). Because of effects of muscle
activity on the EEG signal, participants will be slightly restricted in their
movement when the EEG signal is measured. Regular short breaks (± 1 min) will
be included in the task about every 7 minutes to give participants opportunity
to move freely and rest shortly. During the task, pictures will be presented
via a monitor and participants will receive odours from an olfactometer, via
small tubes that are places about 1cm into their nostrils. The food products
provided to participants in the study consist of ingredients that are
commercially available for consumers. These ingredients are safe for
consumption. The study is non-therapeutic to the participants. The risk
associated with participation is negligible.
Bomenweg 2
Wageningen 6703 HD
NL
Bomenweg 2
Wageningen 6703 HD
NL
Listed location countries
Age
Inclusion criteria
• Gender: female
• Age: from 18 - 35 years
• Handedness: Right dominant hand
• Language: good Dutch reading and writing skills
• BMI: 18.5 <= BMI <= 25 kg/m2
• Health: good general health (subjective)
• Appetite: healthy appetite
• Olfaction: Normosmic (Sniffin* Sticks ID >= 12)
Exclusion criteria
• Medical background: Having a history of medical or surgical events that may significantly affect the study outcome (affecting tasting, smelling, swallowing), neurological problems (e.g. epilepsy)
• Chronic diseases: Having chronic disorders that can influence the outcome parameters of the study (e.g. thyroid disease, diabetes, kidney disorders)
• Pregnancy: (intention to get) pregnant or breast feeding during the past 6 months
• Medical drug use: use of medication, except for paracetamol and contraceptive medication.
• Mental status: when incompatible with the proper conduct of the study
• Food allergy: allergy or intolerance for the ad libitum products that will be consumed in the study.
• Liking liking < 40 mm on VAS for the ad libitum intake products and for the odours
• Alcohol consumption more than 7 alcoholic drinks per week
• Recreational drug use
• Smoking more than 1 cigarette/cigar/pipe per week
• DEBQ: Dutch Eating Behaviour Questionnaire Restraint score > 2.8
• Weight loss: Reported unexplained weight loss or weight gain of > 5 kg in the two months prior to pre-study screening
• Diet: Reported slimming or medically prescribed diet
• Lack of appetite
• Conviction: Reported vegan, vegetarian or macrobiotic life-style
• Dependent relation: Personnel of Wageningen University, department of Human Nutrition, their partner and their first and second degree relatives
• Other research: Current participation in other research from the Division of Human Nutrition (except for the Eet-Meet-Weet onderzoek)
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 | NL52713.081.15 |