Repeated Food Exposure Via the Olfactory and Gustatory Systems
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 发起方
- 入组人数
- 27
- 试验地点
- 2
- 主要终点
- Amount of Salivation
研究概览
简要总结
Increasing exposure to a single orosensory cue without ingestion of additional energy may promote an increased rate of habituation, more rapid satiation, and reduced intake. This exposure can occur via smell (olfactory) and taste (gustatory) systems.It is not clear if repeated exposure via the combined olfactory and gustatory systems increases the rate of habituation more so than repeated exposure through one of these systems. Thus, the purpose of this investigation is to examine the amount of salivation occurring in 12 trials of exposure to a food via the olfactory, gustatory, and combined olfactory and gustatory systems. The primary dependent variable will be the amount of salivation in the 12 trials. It is hypothesized that a more rapid decrease in salivation will occur across trials in the combined olfactory and gustatory exposure as compared to the other two conditions, indicating a more rapid rate of habituation.
详细描述
Approximately two of every three adults in the U.S. are overweight or obese. The high prevalence of overweight/obesity negatively affects the health of the population, as obese individuals are at increased risk for developing several chronic diseases.
Successful control of body weight depends on effectively regulating eating. Satiation, the process by which an eating bout ends, assists with eating regulation, and factors that quicken the onset of satiation may aid with decreasing intake. One factor believed to influence satiation is the rate of decrease in consummatory response (habituation) to repeated presentations of food orosensory cues. Habituation is a basic form of learning, in which behavioral and physiological responses decrease in response to repeated presentations of a stimulus, with the decrease in response unrelated to sensory adaptation/fatigue or motor fatigue.
In one condition, participants will smell lemon and lime across 12 trials (olfactory exposure), in another condition participants will taste the juices across 12 trials (gustatory exposure), and in the last condition participants will smell and taste the juices across 12 trials (olfactory + gustatory exposure). The primary dependent variable will be the amount of salivation in the 12 trials. It is hypothesized that a more rapid decrease in salivation will occur across trials in the combined olfactory and gustatory exposure as compared to the other two conditions, indicating a more rapid rate of habituation
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Single Group
- 主要目的
- Other
- 盲法
- Single (Participant)
入排标准
- 年龄范围
- 18 Years 至 30 Years（Adult）
- 性别
- Female
- 接受健康志愿者
- 是
入选标准
- •Dietary restraint scores of less than or equal to 12 on the Three Factor -
- •Eating Questionnaire-Cognitive Restraint scale.
- •Have a body mass index (BMI) between 18.5 and 24.9.
排除标准
- •Are taking medications or having an illness which might influence salivation, smell, and taste (i.e. upper respiratory illness, methylphenidate, atropine, Benadryl, Elavil, etc)
- •Are currently dieting
- •Are a binge eater
- •Do not at least moderately like lemon or lime flavor scoring < 50 on a 100 mm visual analogue scale
- •Are a regular smoker
- •Have any dietary restrictions that will inhibit participation including food allergies
研究组 & 干预措施
Olfactory
Habituation of olfactory response
干预措施: Habituation (Other)
gustatory
Habituation of gustatory response.
干预措施: Habituation (Other)
olfactory and gustatory
Habituation of olfactory and gustatory response
干预措施: Habituation (Other)
结局指标
主要结局
Amount of Salivation
时间窗: 12 trials (90 minutes)
次要结局
未报告次要终点
研究者
Hollie Raynor
Professor
The University of Tennessee, Knoxville