Effect of exposure time in the mouth on the amount eaten.

The duration of food in the mouth, the orosensory exposure time, was shown to have an influence on satiation. This was illustrated mostly by using sweet products and not by savoury or salty products. Tasting sweetness causes a cephalic phase response (i.e. the metabolic and endocrine responses directly after the first contact with the food) that is different from salty tastes. In addition, tasting sweetness is considered to be a strong predictor of energy. These influences may have increased the effect of orosensory exposure time on satiation. It is questionable whether orosensory exposure time by itself produces a faster satiation or that it only plays a role with an energy-associating tastant. The objective is to determine the effect of orosensory exposure time, in combination with salt intensity, on satiation in a low energetic tomato soup.

A long oral exposure time results in less ad libitum intake.

Subjects will consumed ad libitum six times during six week. Once a week during lunch time.

Oral exposure time will be manipulated by small vs. large bite sizes. Subjects receive tomato soup low and high in salt, from which they consumed once in a short oral exposure time condition and once in a long oral expsosure time condition. In addition there will be 2 conditions (low and high in salt) in which the subject is able to determine bite size by him/herself.