Tomato-lunch.

The prevalence of obesity is increasing world wide. Meal size is considered as a major cause of overweight. Sensory specific satiety (which refers to the decrease in pleasantness of the eaten foods relatively to the uneaten foods) contributes to meal termination. Taste intensity is a food property that may influence sensory specific satiety. An increased taste intensity may decrease the pleasantness faster, this can result in less ad libitum intake. We use salt to manipulate taste intensity. In our previous study, we found no effect of salt intensity on ad libitum intake of tomato soup. Participants were in a quite hungry state and only received the soup for lunch. It is possible that meal termination in our previous study was less determined by sensory processes and more by internal hunger-signals. Therefore, the hypotesis will be tested again but this time within two different meal settings. Subjects will eat a low, ideal and high intense salty tomato soup. In the first meal setting subjects will first receive a preload after which they will eat ad libitum from the tomato soup. In the second meal setting subjects will first eat ad libitum from the tomato soup and than eat ad libitum from a test meal including sandwiches and several sweet and savory fillings.

A more salty taste will result in more sensory stimulation and therefore less ad libitum intake.

Seven weeks, subjects come app. once a week.

Subjects come six times to the lab during lunch to eat from low salty, ideal salty and high salty tomato soup. There are two meal settings: in the first setting subjects receive a preload. In the second setting subjects receive sandwiches plus fillings afterwards (mixed lunch).