The effect of protein content and taste on satiety.
Completed
- Conditions
- Eating behaviour
- Registration Number
- NL-OMON25694
- Lead Sponsor
- Wageningen University, Division of Human Nutrition
- Brief Summary
/A
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- Completed
- Sex
- Not specified
- Target Recruitment
- 60
Inclusion Criteria
1. Age: 18-35 year;
2. BMI: 18.5 ¨C 25.0 kg/m2;
Exclusion Criteria
1. Restraint eating (men: score > 2.25; women: score > 2.80) [13];
2. Lack of appetite for any (unknown) reason;
Study & Design
- Study Type
- Interventional
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method The 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.<br><br /><br /><br>Therefore our main outcome is:<br /><br>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.<br>
- Secondary Outcome Measures
Name Time Method The 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.