Investigating oral processing in relation to taste and texture of (semi-)liquid foods

Completed

Conditions: overgewicht en obesitas
obesity
overweight

Registration Number: NL-OMON35715

Lead Sponsor: TI Food and Nutrition

Brief Summary: Not available

Detailed Description: Not available

Recruitment & Eligibility

Status: Completed

Sex: Not specified

Target Recruitment: 30

Inclusion Criteria

- Adults: 18-50 years
- Normal weight: BMI 18.5 - 25.0 kg/m2
- Apparently healthy (self-reported by the participant)
- Successful screening session including the EMA measurement (see section 6.3.1 of the protocol)

Exclusion Criteria

- Regular smoker > 1 cigarette per day)
- Aversion or dislike for the foods under study (score<3 on a 5-point scale)
- Current participation in other experiments
- Having followed an energy-restricted diet during the last 2 months
- Hypersensitivity (allergy and/or intolerance) for food products under study
- Use of anticoagulants
- Hypersensitivity for latex
- Experienced discomfort or difficulties with swallowing or chewing
- Wearing a pace maker
- Wearing braces, that limit oral movements
- Mouth/tongue piercings

Study & Design

Study Type: Observational invasive

Study Design: Not specified

Primary Outcome Measures

Name	Time	Method
<p>Tongue and jaw movements will be measured by means of articulography (EMA);<br /><br>sensors will be placed on the face and on the tongue to monitor spatial and<br /><br>temporal movement.</p><br>

Secondary Outcome Measures

Name	Time	Method
<p>Electromyography (EMG) will assess muscle contraction and muscle force needed<br /><br>to process the foods. Moreover, the subject will be videotaped during the<br /><br>tasting sessions in order to synchronize the measurements in time. Last,<br /><br>sensory attributes will be rated by the subjects.</p><br>