Oro-sensory exposure, eating rate and satiatio

Recruitment & Eligibility

Status: Completed

Sex: Not specified

Target Recruitment: 60

Inclusion Criteria

* Male
* Between 18-35 years old at the day of inclusion
* Able to understand and speak English fluently or without difficulty (self-report)
* BMI 18.5-27 kg/m2
* Good general health and appetite (F1 questionnaire and judged by the subject)
* Commonly (5 out of 7 week days) eating three meals a day every day around approximately the same times. (This is a Self-report question; see F1 questionnaire).

Exclusion Criteria

Participants participating in part A and B of this study:;* Difficulties with swallowing, chewing and or eating in general
* Suffering from an endocrine or eating disorder, gastrointestinal illness or illness of the thyroid gland, respiratory disease or diabetes.
* Having taste or smell disorders (self-report)
* Braces (not including a dental wire) or oral piercing
* Smoking
* Consuming on average more than 21 glasses of alcohol per week (25)
* Not willing to stop using drugs during the study period (from inclusion till last test session)
* Use of medication that may influence study outcomes (self-report see F1 questionnaire)
* Allergies or intolerance to any ingredient of the test food.
* Having facial hair not willing to shave (because of stickers put on chin and nose for the video recordings)
* Not willing to eat the test food because of eating habits or believes.
* Followed an energy restricted diet during the last 2 months
* Gained or lost 5 kg of body weight over the last half year
* High restrained eater according to the Dutch Eating Behaviour Questionnaire (men: score>2.9)*.
* Signed up for participating in another research study (with the exception of the EetMeetWeet study).
* Employee of Human Nutrition department of Wageningen university
* Thesis student or intern at the chair group of Sensory Science and Eating Behaviour Human Nutrition (WUR).
* Intensive exercising more than 8 hours per week (excluding walking and biking)
* Low score (< -1) for liking the test food or more than a 2 point score difference between test foods (strong preference) on a nine point likert scale;Participants participating in part B of this study:
* Recent blood donation (<1 month prior to the first study day)
* Planning to donate blood as a blood donor during the study;Screening:
Participants participating in part A and B of this study:
* Measured weight and height at the screening results in a BMI below 18.5 or above 27 kg/m2 ;Participants participating in part B of this study:
* Hb value is not between 8.1-11.0 mmol/L
* Veins not suitable for placement of the intravenous cannula (judged by a research nurse)
* Fasted glucose level is below <3.5 mmol/l
* Blood pressure is below 90/60 mm hg (below 90 and/or below 60 mm hg) and/ or if the participant has a history of low blood pressure.

Study & Design

Study Type: Interventional

Study Design: Not specified

Primary Outcome Measures

Name	Time	Method
<p>The main study outcomes are intake in gram and insulin, glucose, PP and ghrelin<br /><br>responses over time.</p><br>

Secondary Outcome Measures

Name	Time	Method
<p>The secondary outcomes of this study are appetite ratings before and after the<br /><br>meal, eating behaviour parameters (number of bites, number of chews, chewing<br /><br>duration, eating duration, eating duration per bite), and expected satiation.</p><br>