Interaction between muscle activity related to mastication and palatal reduction, increased textural hardness and the perceived hardness of gels
Completed
- Conditions
- overgewicht en obesitasobesityoverweight
- Registration Number
- NL-OMON37593
- Lead Sponsor
- TI Food and Nutrition
- Brief Summary
Not available
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- Completed
- Sex
- Not specified
- Target Recruitment
- 15
Inclusion Criteria
- adults: 18-50 years
- normal weight: BMI 18.5 - 25.0 kg/m2
- apparently healthy (self-reported by the participant)
Exclusion Criteria
• Regular smoker > 1 cigarette per day
• Aversion or dislike for the foods under study (score <3 on a 5-point scale)
• Having followed an energy-restricted diet during the last 2 months
• Hypersensitivity (allergy and/or intolerance) for food products under study
• Experienced discomfort or difficulties with swallowing or chewing
• Wearing braces, that limit oral movements
• Mouth/tongue piercings
• Wearing glasses and have poor sight within a meter (contacts are fine)
• Believes/lifestyle/eating habits are in conflict with the food products under study
• Having a beard
Study & Design
- Study Type
- Interventional
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method <p>Electromyography (EMG) is used to measure the electrical activity, which is an<br /><br>indicator of muscle contraction and thereby the force that is needed to process<br /><br>the food (palatal reduction, mastication). The muscle activity is recorded as a<br /><br>function of time. The outcomes measurements are for example area under the<br /><br>curve, average voltage and maximum voltage.</p><br>
- Secondary Outcome Measures
Name Time Method <p>Sensory attributes (like taste & hardness) will be rated by the subjects</p><br>