The overall objective of this study is to understand how consumers adapt their oral processing behaviours in response to small texture variations of yogurts and how changes in oral processing behaviour of yogurts impact the amount of food eaten and…
ID
Source
Brief title
Condition
- Other condition
Synonym
Health condition
behaviour
Research involving
Sponsors and support
Intervention
Outcome measures
Primary outcome
Amount of yogurt eaten (indication of satiation) and parameters related to oral
processing behaviour (average sip size in grams, number of bites, number of
swallows, number of chews (when consumption involves chewing), chewing rate
(number of chews per minute), oral exposure time (period that products remains
in the mouth in seconds), inter-spoon interval (period between a swallow and a
subsequent spoon in seconds), total eating duration in seconds, eating rate
(amount of food consumed per minute), vertical amplitude in mm (mouth opening).
Secondary outcome
Initial appetite (i.e. hunger, fullness and prospective consumption),
Pleasantness/liking, Appetite after yogurt consumption (i.e. hunger, fullness
and desire to eat).
Background summary
Due the current high incidence of overweight and obesity, there is high
interest in academia and food industry in identifying aspects involved in food
intake regulation. Getting a better understanding of the mechanisms that drive
the meal termination process (satiation) may help to develop strategies that
prevent overconsumption during an eating occasion. It is well known that
texture properties of foods influence the amount eaten and satiation, with
liquids being consumed in higher amounts than (semi)-solids. For example, the
intake of chocolate milk has been shown to be up to 30% higher than the intake
of chocolate custard at an eating occasion. Most studies that investigated the
effect of texture on satiation compared products with large texture variations
that do not belong to the same product category. This hampered the
applicability of the results by food industry and the development of healthy,
texture modified foods for food intake regulation. It is not known whether
smaller variations in texture within a product category (i.e. thin vs. thick
yogurt) are sufficient to prolong oral processing and sensory exposure to
influence satiation. We hypothesize that products can be optimized for their
texture within a product category to develop foods that assist in food intake
regulation.
Study objective
The overall objective of this study is to understand how consumers adapt their
oral processing behaviours in response to small texture variations of yogurts
and how changes in oral processing behaviour of yogurts impact the amount of
food eaten and satiation. The specific objectives are: (i) To determine the
influence of small texture variations within a product category (yogurt) on
satiation; (ii) To investigate the influence of small, texture variations
within a product category (yogurt) on oral processing behaviour; (iii) To
understand how oral processing behaviour influences satiation of yogurts with
small texture differences.
Study design
This is an observational study. Participants will be video recorded during the
consumption (ad libitum) of 6 yogurt products with small, but noticeable,
texture differences [2x3 factorial design: 2 viscosity conditions (thin/thick
yogurt) and 3 added chocolate pieces conditions (small/medium/large pieces)].
Satiation will be assessed as the amount of yogurt eaten. Oral processing
parameters will be extracted from the videos. Information about frequency of
yogurt consumption and yogurt preference will be obtained using a questionnaire
during recruitment. Liking and expected satiation capacity of the yogurts will
be rated using a questionnaire after consumption.
Study burden and risks
The risk associated with participation in this study is negligible. The burden
for the participants can be considered low to moderate since they have to
attend 7 sessions (1 information and 6 test sessions). Each session will take
30 minutes, so total duration of the study is 3.5 hours per participant.
Stippeneng 4
Wageningen 6708 WE
NL
Stippeneng 4
Wageningen 6708 WE
NL
Listed location countries
Age
Inclusion criteria
Dutch nationality, Caucasian ethnicity, born in The Netherlands
Aged between 18 and 45 years old
Regular consumer of yogurt (at least once a week)
Good general health and oral health
Normal smell and taste functions
Normal BMI of 18.5-25 kg/m2
Willing to eat the pre-test product (bread bun) and yogurts
No facial hair or willing to shave, due to facial markers (stickers) that will be placed for the video recording to determine eating behaviour
Have no dental braces or a piercing in or around the mouth (except removable piercings)
Have given written informed consent
Exclusion criteria
Allergy or intolerance for gluten, milk products or nuts
Mastication and/or swallowing problems caused by neurological problems, i.e. stroke, Parkinson, Alzheimer, Huntington.
Being pregnant or lactating
Use medication that may affect the function of taste, smell, mastication and salivation
History of eating disorders
Have followed an energy restricted diet during the last 2 months
Employee of the Division of Human Nutrition (Wageningen University)
Thesis student or intern at the chair group of Sensory Science and Eating Behaviour (Wageningen University)
Participate in another medical study
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 | NL62080.081.17 |