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The effect of protein content and taste on satiety.


- candidate number6877
- NTR NumberNTR2162
- ISRCTNISRCTN wordt niet meer aangevraagd.
- Date ISRCTN created
- date ISRCTN requested
- Date Registered NTR13-jan-2010
- Secondary IDs09/22 / 29991.081.09  MEC Wageningen / ABR
- Public TitleThe effect of protein content and taste on satiety.
- Scientific TitleThe effect of protein content and taste on satiety.
- ACRONYMProStudy
- hypothesisThe protein content of a product has an influence on satiety, e.g. the higher the protein content, the lower the subsequent intake.
In addition, a sensory specific satiety effect is expected, meaning that after eating a preload with a certain taste, the intake of products with a congruent taste is less than of products with an incongruent taste.
- 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¡', '®LunchTime¡' or '®Smaak-Geur¡; 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-jan-2010
- planned closingdate12-feb-2010
- Target number of participants60
- InterventionsLunchmeal, varying in protein content (high vs. low) and taste (sweet vs. savory).
- Primary outcomeThe primary objective of this study to determine the effect of protein content (low vs. high) and taste (sweet vs. savory) of a meal on satiety, measured by subsequent intake of 4 different food categories (low-protein sweet, low-protein savory, high-protein sweet, and high-protein savory) at an ad libitum lunch buffet.

Therefore our main outcome is:
The difference in intake (g) of 4 different food categories (low-protein sweet, low-protein savory, high-protein sweet, and high-protein savory) at an ad libitum lunch buffet between the 4 different treatments.
- Secondary outcomeThe difference on explicit liking (ratings on VAS), explicit wanting (ratings on VAS), implicit wanting (reaction time in food choice) and food preference (frequency) per food category between the 4 different treatments measured with and computerized food preference questionnaire.
- TimepointsPer individual 4 measuring time-points, between 18/01/2010 and 12/02/2010.
- 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:
It has been posed that protein intake is tightly regulated in the human body. A high-protein meal produces a significantly greater reduction in liking for high-protein foods than for high-carbohydrate foods. And as products with a savory taste are in general higher in protein levels while food products with a sweet taste are more related with carbohydrates, a link between taste and macronutrient in control of intake seems to exist. This link, however, is far from clear.

Objective:
To determine the effect of protein content (low vs. high) and taste (sweet vs. savory) of a meal on satiety, measured by subsequent intake of 4 different food categories (low-protein sweet, low-protein savory, high-protein sweet, and high-protein savory).

Study design:
The study is a cross-over intervention study and has a 2x2 factorial design, the 2 factors being protein content (low and high) and taste (sweet and savory) of a meal, resulting in 4 different treatments.
Each subject participates in all 4 treatments whereby the order is randomized according to a Latin square. Subjects will be offered a (rice) meal (fixed preload), varying in protein content and taste. After finishing, subsequent intake of 4 different food categories (low-protein sweet, low-protein savory, high-protein sweet, and high-protein savory) at an ad libitum lunch buffet is measured.

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 measure is the difference in intake (g) of the 4 food categories at an ad libitum lunch buffet between the 4 different treatments.
- Main changes (audit trail)
- RECORD13-jan-2010 - 20-jan-2010


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