How we evaluate our food: Mapping brain regions involved in evaluating calories, taste intensity and pleasantness.
- Conditions
- eetgedrageating behaviour
- Registration Number
- NL-OMON42737
- Lead Sponsor
- Wageningen Universiteit
- Brief Summary
Not available
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- Completed
- Sex
- Not specified
- Target Recruitment
- 26
-Gender: female
-Age: 18-35 year
-BMI: 18.5 - 25.0 kg/m2
-Healthy (as judged by the participant)
-Being right handed
-Restraint eating (women: score > 2.80)
-Lack of appetite
-Having difficulties with tasting, smelling, swallowing or eating
-Usage of an energy restricted diet during the last two months (preceding the screening session)
-Weight loss or weight gain of 5 kg or more during two months (preceding the screening session)
-Stomach or bowel diseases
-Diabetes, thyroid disease, kidney disease and other chronical disorders
-Having epilepsy or other neurological disorders
-Having claustrophobia, schizophrenia or another mental illness
-Usage of daily medication other than oral contraceptives, paracetamol or H1-antihistaminergic drugs
-Pregnancy during the last 6 months, having the intention to become pregnant or lactating
-Smoking on average more than one cigarette/cigar a day
-Being allergic/intolerant for products under study
-Disliking the beverages under study
-Working or doing an internship/thesis at the Department of Human Nutrition (WUR)
-Current participation in other (medical) research (except the EetMeetWeet study)
-Having a history of or current alcohol consumption of on average more than 21 units per week
-Having a contra-indication to MRI scanning
-Having objections against being informed about incidental findings of pathology and against the general physician being informed about incidental findings of pathology
-Presence of non-removable piercings
-Presence of tattoos with iron pigments
Study & Design
- Study Type
- Interventional
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method <p>The main study parameter/endpoint is brain activation during tasting.</p><br>
- Secondary Outcome Measures
Name Time Method <p>The secondary parameter/endpoint is ad libitum food intake. </p><br>