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Tomato-lunch.


- candidate number5903
- NTR NumberNTR1843
- ISRCTNISRCTN wordt niet meer aangevraagd.
- Date ISRCTN created
- date ISRCTN requested
- Date Registered NTR8-jun-2009
- Secondary IDsNL27244.081.09 MEC Wageningen
- Public TitleTomato-lunch.
- Scientific TitleThe effect of salt intensity on ad libitum intake of tomato soups within different meal settings.
- ACRONYMN/A
- hypothesisA more salty taste will result in more sensory stimulation and therefore less ad libitum intake.
- Healt Condition(s) or Problem(s) studiedSalt intensity
- Inclusion criteria1. Non smoking;
2. Healthy (as juged by the participants);
3. Young people (18-35 years old).
- Exclusion criteria1. Restraint eaters;
2. Pregnant or lactating women;
3. People suffering from: hypertension, kidney diseases, diabetes or other hormonal diseases.
- mec approval receivedyes
- multicenter trialno
- randomisedyes
- masking/blindingSingle
- controlNot applicable
- groupCrossover
- TypeSingle arm
- Studytypeintervention
- planned startdate 29-apr-2009
- planned closingdate19-jun-2009
- Target number of participants44
- InterventionsSubjects 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).
- Primary outcomeThe amount ad libitum intake of the tomato soup in grams.
- Secondary outcome1. Eating rate;
2. The effect of preload vs. mixed lunch on ad libitum intake of tomato soups.
- TimepointsSeven weeks, subjects come app. once a week.
- Trial web siteN/A
- statusopen: patient inclusion
- CONTACT FOR PUBLIC QUERIES Dieuwerke Bolhuis
- CONTACT for SCIENTIFIC QUERIES Dieuwerke Bolhuis
- Sponsor/Initiator STW/NWO
- Funding
(Source(s) of Monetary or Material Support)
STW/NWO
- PublicationsN/A
- Brief summaryThe 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.
- Main changes (audit trail)
- RECORD8-jun-2009 - 30-sep-2009


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