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Effect of taste on sensory specific satiety.


- candidate number5529
- NTR NumberNTR1752
- ISRCTNISRCTN wordt niet meer aangevraagd
- Date ISRCTN created
- date ISRCTN requested
- Date Registered NTR30-mrt-2009
- Secondary IDs08/25 / 25900.081.08 MEC Wageningen / ABR
- Public TitleEffect of taste on sensory specific satiety.
- Scientific TitleEffect of taste on sensory specific satiety.
- ACRONYMLunchTime
- hypothesisThe quality of taste affects sensory specific satiety. This is shown in both liking and wanting processes.
- Healt Condition(s) or Problem(s) studiedEating behaviour
- Inclusion criteria1. Age: 18-35 year;
2. BMI: 18.5 ¨C 25.0 kg/m2;
3. Healthy (as judged by the participant);
4. Liking for test products (assessed in screening-questionnaire with a 9-point hedonic scale, subjects have to like or have a neutral attitude towards the products: score ¡İ 5).
- Exclusion criteria1. Restraint eating (men: score > 2.25; women: score > 2.80) [13];
2. Lack of appetite for any (unknown) reason;
3. Usage of a energy restricted diet during the last two months;
4. Weight loss or weight gain of 5 kg or more during the last two months;
5. Stomach or bowel diseases;
6. Diabetes, thyroid disease, or any other endocrine disorder;
7. Having difficulties with swallowing/eating;
8. Hypersensitivity (allergy and/or intolerance) for the food products under study;
9. Smoking (at least one cigarette a day);
10. For women: pregnant or lactating;
11. Being a vegetarian;
12. Having participated in ¡®RiceTime¡¯ or current participation in other research from the division of human nutrition (WUR).
- mec approval receivedyes
- multicenter trialno
- randomisedyes
- masking/blindingNone
- controlNot applicable
- groupCrossover
- Type2 or more arms, randomized
- Studytypeintervention
- planned startdate 18-mrt-2009
- planned closingdate29-apr-2009
- Target number of participants60
- InterventionsLunchmeal, either with a sweet or savoury flavour.
- Primary outcomeOur main outcome measures of the different test-conditions are: The difference in habituation (responses) during the sweet and savoury meal (test-condition 1), the difference in motivation after a sweet or savoury meal to work for a certain food (test-condition 2) and the differences in different aspects of food choice after eating a sweet or savoury meal (test-condition 3). Agreements on the outcomes of the different methodologies used in the three test-conditions are assessed.
- Secondary outcomeTo assess ad libitum intake in all the test-conditions.
- TimepointsPer individual 6 measuring time-points, between 18/03/2009 and 29/04/2009.
- Trial web siteN/A
- statusinclusion stopped: follow-up
- CONTACT FOR PUBLIC QUERIESMSc S. Griffioen-Roose
- CONTACT for SCIENTIFIC QUERIESMSc S. Griffioen-Roose
- Sponsor/Initiator Wageningen University, Division of Human Nutrition
- Funding
(Source(s) of Monetary or Material Support)
Technologiestichting STW (Stichting Technische Wetenschappen)
- PublicationsN/A
- Brief summaryRationale:
Sensory properties have been shown to play a role in food selection and intake. A phenomenon which describes the impact of sensory properties on food intake is sensory specific satiety (SSS). This is defined as the decrease in reward of an eaten food in comparison to food that have not been eaten. When examining the role of food reward in eating behaviour, one can differentiate between food ¡®liking¡¯ and food ¡®wanting¡¯. In humans, food liking and wanting can be distinctively assessed using different methods. Regarding the nature of sensory signals that affect intake, probably the most important dimension is the sweet-savoury domain.
Objective:
The primary objective of this study is to determine the effect of sweet and savoury taste on SSS by investigating liking and wanting separately using several methods. Agreements on the outcomes of the different methodologies used are assessed.
Study design:
A cross-over intervention study consisting of three test-conditions whereby two tastes are compared, resulting in six experimental conditions. Each subject participates in each of the six experimental conditions whereby the order is randomized. Subjects will be offered a rice meal whereby depending on the test-condition different methods of assessing liking and wanting are used. Commercially available rice will be used as a test product, served in a sweet or savoury variant.
Study population:
The study population will consist of 60 apparently healthy, non-smoking, unrestrained volunteers between the age of 18 and 35 with a normal weight.
Main study parameters/endpoints:
Our main outcome measures of the different test-conditions are: The difference in habituation (responses) during the sweet and savoury meal (test-condition 1), the difference in motivation after a sweet or savoury meal to work for a certain food (test-condition 2) and the differences in different aspects of food choice after eating a sweet or savoury meal (test-condition 3). Agreements on the outcomes of the different methodologies used in the three test-conditions are assessed.
- Main changes (audit trail)
- RECORD30-mrt-2009 - 23-sep-2009


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