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van CCT (UK)

van CCT (UK)

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

- candidate number7713
- NTR NumberNTR2191
- ISRCTNISRCTN wordt niet meer aangevraagd.
- Date ISRCTN created
- date ISRCTN requested
- Date Registered NTR1-feb-2010
- Secondary IDsNL31123.081.09 CCMO
- Public TitleEffect of exposure time in the mouth on the amount eaten.
- Scientific TitleEffect of orosensory exposure time on ad libitum intake of tomato soup.
- ACRONYMexposure
- hypothesisA long oral exposure time results in less ad libitum intake.
- Healt Condition(s) or Problem(s) studiedObesity, Satiety, Salt, Ad libitum intake
- Inclusion criteria1. Male;
2. Age between 18 to 35 years;
3. BMI between 18.5 and 25 kg/m2;
4. Healthy (as judged by the participant).
- Exclusion criteria1. Smoking (>1 cigarette a day);
2. Current participation in other research from the division of human nutrition (WUR);
3. Participation in the past of “Tomaat & Soep” study or “Tomato-Lunch” study;
4. Pleasantness score of tomato soup < 5, on a 9 point hedonic scale;
5. Thyroid disease;
6. Lack of appetite for any (unknown) reason;
7. Swallowing/eating problems;
8. Energy restricted diet within the last two months;
9. Weight gain or loss of 5 kg or more during the last year;
10. Stomach or bowel disease;
11. Diabetes;
12. Endocrine disorders (other than diabetes and thyroid disease);
13. Kidney disease;
14. Hypertensity;
15. The use of salt-restricted food;
16. Hypersensitivity or allergy to some of the ingredients of the test product;
17. Restraint eating.
- mec approval receivedyes
- multicenter trialno
- randomisedno
- groupCrossover
- TypeSingle arm
- Studytypeintervention
- planned startdate 19-apr-2010
- planned closingdate2-jul-2010
- Target number of participants60
- InterventionsOral 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.
- Primary outcomeAd libitum intake.
- Secondary outcomeRatings of hunger, fullness, prospective consumption, pleasantness, desire-to-eat.
- TimepointsSubjects will consumed ad libitum six times during six week. Once a week during lunch time.
- Trial web siteN/A
- statusplanned
- Sponsor/Initiator Wageningen University, Department of Human Nutrition
- Funding
(Source(s) of Monetary or Material Support)
Danone Research B.V. , NWO, TI Food and Nutrition, FrieslandCampina
- PublicationsN/A
- Brief summaryThe 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.
- Main changes (audit trail)
- RECORD1-feb-2010 - 9-apr-2010

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