|- candidate number||11298|
|- NTR Number||NTR3336|
|- ISRCTN||ISRCTN wordt niet meer aangevraagd.|
|- Date ISRCTN created|
|- date ISRCTN requested|
|- Date Registered NTR||8-mrt-2012|
|- Secondary IDs||NL3819608111 CCMO|
|- Public Title||Mond en kauwbewegingen in relatie tot de waarneming van smaak en textuur van (half)vloeibare voedingsmiddelen.|
|- Scientific Title||Investigating oral processing in relation to taste and texture perception of (semi-)liquid foods.|
|- ACRONYM||Chew it!|
|- hypothesis||Perception of specific sensory attributes depends on specific oral exploratory procedures, ie oral movement patterns.|
|- Healt Condition(s) or Problem(s) studied||Overweight, Obesity|
|- Inclusion criteria||1. Adults: 18–50 years;|
2. Normal weight: BMI 18.5 – 25.0 kg/m2;
3. Apparently healthy (self-reported by the participant);
4. Successful screening session including the EMA measurement.
|- Exclusion criteria||1. Regular smoker (> 1 cigarette per day);|
2. Aversion or dislike for the foods under study (score<3 on a 5-point scale);
3. Current participation in other experiments;
4. Having followed an energy-restricted diet during the last 2 months;
5. Hypersensitivity (allergy and/or intolerance) for food products under study;
6. Use of anticoagulants;
7. Hypersensitivity for latex;
8. Experienced discomfort or difficulties with swallowing or chewing;
9. Wearing a pace maker;
10. Wearing braces, that limit oral movements;
11. Mouth/tongue piercings.
|- mec approval received||yes|
|- multicenter trial||no|
|- Type||Single arm|
|- planned startdate ||16-jan-2012|
|- planned closingdate||1-jun-2012|
|- Target number of participants||30|
|- Interventions||No intervention. Observational study with different food samples, such as yogurt drinks with added thickener, sweetener and aroma.|
|- Primary outcome||Movements of mouth and tongue measured by EMA (articulography).|
|- Secondary outcome||Muscle activity of jaw muscles measured by EMG.|
|- Timepoints||Measurements during single bites of the foods. In total 3 sessions of 2 hours with series of samples.|
|- Trial web site||N/A|
|- status||open: patient inclusion|
|- CONTACT FOR PUBLIC QUERIES|| Monica Mars|
|- CONTACT for SCIENTIFIC QUERIES|| Monica Mars|
|- Sponsor/Initiator ||TI Food & Nutrition|
(Source(s) of Monetary or Material Support)
|TI Food and Nutrition|
|- Brief summary||Rationale: |
Currently several fat and sugar-reducing strategies are used to decrease the energy density of foods, some are accepted by the consumer and some are not. We hypothesize that the successful strategies have specific effects on foods that are able to mimic certain taste and texture related sensations. However, no data is available on specific oral processing movements or patterns that are used to perceive the taste and texture of products. Knowledge of these movements/patterns might bring the development of fat and sugar-reducing strategies to a higher level.
The primary objective of this study is to identify specific oral processing movements and/or patterns that occur during consumption of (semi-)liquid foods, with respect to taste and texture related properties (e.g. taste intensity and viscosity), and the sensory perception thereof (e.g. rated taste intensity and thickness).
The study population will consist of 30 healthy, normal weight volunteers, aged between 18 and 50 y.
The experiment is observational. Within the sessions we make within person comparisons between products and rated attributes of a series of foods. Each subject will participate in three sessions spaced one week apart.
Oral processing will be measured with different techniques. Tongue and jaw movements will be measured by means of articulography (EMA); sensors will be placed on the face and on the tongue to monitor spatial and temporal movement. Additionally, electromyography (EMG) will assess muscle contraction and muscle force needed to process the foods.
|- Main changes (audit trail)|
|- RECORD||8-mrt-2012 - 17-mrt-2012|