This study explores the oral physiological differences of different consumer groups and the systematic associations with natural eating behaviour. Secondly, the food intake strategies during food consumption will be explored for the different…
ID
Source
Brief title
Condition
- Other condition
Synonym
Health condition
alleen gezonde deelnemers
Research involving
Sponsors and support
Intervention
Outcome measures
Primary outcome
6 study parameters will be assessed with measurements of the oral cavity:
o Mastication efficiency: The mastication efficiency will be determined by
masticating an artificial model food (Optosil) for 20 times. Particle size and
particle number will be calculated from the spit out samples. Mastication
efficiency will be determined for 1 extra commercially food product.
o Dental status: The dental status will be determined by the number of teeth,
number of molars and number of wisdom teeth.
o Salivation: The flow rate (mL/min) will be assessed by weighing the amount of
saliva every 30 seconds for 5 minutes, both unstimulated and stimulated. For
the stimulated measurements, participants will masticate a 5x5cm piece of
Parafilm to simulate mechanical stimulation.
o Volume of oral cavity: The volume of the oral cavity (mL) will be determined
using the water-retaining method. Participants receive a cup of water and will
keep as much water in their mouth as possible. When the maximum is reached,
participants spit out the water in another empty cup.
o Swallowing threshold: The swallowing threshold will be determined by the
particle size immediately before swallowing. Participants will masticate an
artificial model food (Optosil) as long as they want. Immediately before
swallowing participants have to spit out the sample and particle size & number
of particles before the threshold will be calculated. Swallowing threshold will
be determined for 1 extra commercially food product.
o EAT-10 score: A questionnaire on self-reported swallowing problems consisting
of 10 statements.
5 online questionnaires will be filled in to understand the food intake aspects
between different consumers:
o Food diary: to quantify the foods which are consumed during 2 days.
o Food Choice Questionnaire: to quantify the importance of nine factors
underlying food choice.
o Health and Taste attitude scale: to measure the importance of health and
taste aspects of foods in the food choice process
o Jeltema/Beckley Mouth Behaviour (JBMB) tool: to understand the texture
preferences of the consumers
o Food context questionnaire: to understand the important context factors
during food consumption
Secondary outcome
The secundary study parameter will be:
o BMI
Background summary
Food oral processing is the first stage of human digestion, where food is
transformed into a bolus that can be safely swallowed. A previous study showed
that age, gender and ethnicity have an effect on the natural eating behaviour
of different food products. These differences in oral behaviour may be related
to specific physiological differences between different consumers groups. Also
the relation between the oral physiological parameters and the natural oral
behaviour is not clearly studied yet.
Study objective
This study explores the oral physiological differences of different consumer
groups and the systematic associations with natural eating behaviour. Secondly,
the food intake strategies during food consumption will be explored for the
different consumer groups.
Study design
Recruitment of participants will be done through advertising on the website:
https://voedingonderzoek.wur.nl/orca, email to subjects registered in the
database of the Division of Human Nutrition and of the SenTo panel ("Senioren
van de Toekomst'', elderly of the future), social media and printed posters at
the University Campus Boards and at elderly homes. Potential participants that
react to the advertisement will receive the information leaflet by email and
will be invited to come once for an information session at the study location.
During this session, the entire research setup will be explained and any
questions from the participants will be answered. Those who decide to continue
and participate in the study, will sign the informed consent and a screening
will take place. During the screening, participants will be selected based on
the inclusion and exclusion criteria.
During the test session several measurements will be conducted to understand
the oral cavity differences. During the test session 5 physiological
measurements will be done. These include: salivary flow (unstimulated and
stimulated), mastication efficiency (for artificial model food and carrots),
swallowing threshold (for artificial model food and carrots), volume of oral
cavity, dental status. Next the participants will consume 3 food products,
while being video recorded to quantify the eating styles for the different
consumers. After the test session 5 questionnaires on the food intake
strategies during food consumption will be send to the participants.
Study burden and risks
The burden for the participants can be considered low to moderate since they
will come twice, once for an information session and once for a test session.
The information session will take 20 minutes and the test session 70 minutes.
Additional, 5 online questionnaires will send to the participants. This will
take approximately 30 minutes. The test session is considered to be
non-invasive and will have no risks for the participant.
The study will give insight in the oral cavity differences between consumers
varying in age, gender and ethnicity. This will lead to a better understanding
of differences in eating behaviour.
Stippeneng 4
Wageningen 6708WE
NL
Stippeneng 4
Wageningen 6708WE
NL
Listed location countries
Age
Inclusion criteria
The study consists of two participant groups, group A participating in the oral physiology measurements and the online questionnaires. Group B will only participate in the online questionnaires.;Inclusioncriteria group A:
Have good general health.
Have a healthy weight (BMI 18.5-25 kg/m2).
Do not have food allergies or intolerances for any of the food products used in the study: carrots, cheese and sausage.
No beard or willing to shave (due to facial markers that need to be attached to the skin for the video recordings).
Do not have braces or non-removable piercing in or around the mouth (with the exception of a metal wire behind the teeth).
Do not use medication that affects your chewing behaviour or saliva production. This will be checked by the researchers in the first questionnaire during the information meeting. ;Fit in one of the following three groups:
-Men and women with Chinese nationality and Asian ethnicity, born in China, aged 18 to 30 years, living outside China for less than one year and no missing teeth (wisdom teeth and non-removable implants, crowns and bridges are allowed).
-Men and women with Dutch nationality and Caucasian ethnicity, born in The Netherlands, aged 18 to 30 years and no missing teeth (wisdom teeth and non-removable implants, corwns and bridges are allowed).
-Men and women with Dutch nationality and Caucasian ethnicity, born in The Netherlands, aged 65 to 85 years and a maximum of 2 missing teeth (wisdom teeth and non-removable implants, corwns and bridges are allowed).;Inclusioncriteria group B:
Have good general health.
Have a healthy self-reported weight (BMI 18.5-25 kg/m2).
Do not have braces or non-removable piercing in or around the mouth (with the exception of a metal wire behind the teeth).
Do not use medication that affects your chewing behaviour or saliva production. This will be checked by the researchers in the first questionnaire during the information meeting. ;Fit in one of the following three groups:
-Men and women with Chinese nationality and Asian ethnicity, born in China, aged 18 to 30 years, living outside China for less than one year and no missing teeth (wisdom teeth and non-removable implants, crowns and bridges are allowed).
-Men and women with Dutch nationality and Caucasian ethnicity, born in The Netherlands, aged 18 to 30 years and no missing teeth (wisdom teeth and non-removable implants, crowns and bridges are allowed).
-Men and women with Dutch nationality and Caucasian ethnicity, born in The Netherlands, aged 65 to 85 years and a maximum of 2 missing teeth (wisdom teeth and non-removable implants, corwns and bridges are allowed).
Exclusion criteria
Exclusioncriteria group A:
Mastication and/or swallowing problems caused by neurological problems, i.e. stroke, Parkinson, Alzheimer, Huntington.
Have followed an energy restricted diet during the last 2 months.
Is pregnant, has the intention of becoming pregnant or is currently breastfeeding
Employee of the Division of Human Nutrition.
Thesis student or intern at the chair group of Sensory Science and Eating Behaviour.
Participate in another intervention study, with the exception of the EetMeetWeet study.
Have a non-removable denture;Exclusioncriteria group B:
Mastication and/or swallowing problems caused by neurological problems, i.e. stroke, Parkinson, Alzheimer, Huntington.
Have followed an energy restricted diet during the last 2 months.
Is pregnant, has the intention of becoming pregnant or is currently breastfeeding
Have a denture.
Employee of the Division of Human Nutrition.
Thesis student or intern at the chair group of Sensory Science and Eating Behaviour.
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 | NL62694.081.17 |