The effect of taste intensity on ad libitum intake of tomato soup.
Completed
- Conditions
- Obesitasoverweight
- Registration Number
- NL-OMON32231
- Lead Sponsor
- Wageningen Universiteit
- Brief Summary
Not available
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- Completed
- Sex
- Not specified
- Target Recruitment
- 40
Inclusion Criteria
- Healthy (as juged by the participant)
- Age: 18-50 year
- Non-smoking
- BMI between 18.5 and 25 kg/m2
Exclusion Criteria
- People who score of <5 at a 9-point pleasantness scale for creamy tomato soup.
- Diabetics
- People suffering from kidney diseases
- People who followed a diet during the last two months
- People who have a restraint eating behaviour
- People with swallowing problems
Study & Design
- Study Type
- Interventional
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method <p>The primary study parameter is the difference between the ad libitum intake of<br /><br>the low salty tomato soup and the ad libitum intake of high salty tomato soup.</p><br>
- Secondary Outcome Measures
Name Time Method <p>1.) The difference between the eating rate of the high salty tomato soup and<br /><br>the eating rate of low salty tomato soup.<br /><br>2.) The difference between the decrease in pleasantness after consumption of<br /><br>high salty tomato soup and the decrease in pleasantness after consumption of<br /><br>the low salty tomato soup.</p><br>