Comparison of Effect of Repeated Exposure, Flavor-Flavor and Flavor-Nutrient Learning on Vegetable Acceptance in Infants

Not Applicable

Completed

• Conditions: Development of Eating Behavior
• Interventions: Behavioral: Repeated consumption of basic artichoke purée.; Behavioral: Repeated consumption of sweet artichoke purée.; Behavioral: Repeated exposure to fat artichoke purée.

• Registration Number: NCT01790191
• Lead Sponsor: Centre des Sciences du Goût et de l'Alimentation

Brief Summary

This study aims at comparing learning mechanisms to increase vegetable acceptance in infants at complementary feeding, namely repeated exposure (RE), flavor-flavor learning (FFL) and flavor-nutrient learning (FNL); measuring the stability of the learning effect; and examining the impact of infants' feeding history on vegetable acceptance.

Detailed Description

Not available

Study Timeline

• Study Start: 2010-10
• Primary Completion: 2011-07
• Study Completion: 2012-02
• Status Verified: 2013-02
• Study First Submitted: 2013-02-06
• Study First Submitted QC: 2013-02-11
• Study First Posted: 2013-02-13
• Last Update Submitted: 2013-02-13
• Last Update Posted: 2013-02-15

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 100

Inclusion Criteria

• Healthy infants, aged between 4 and 8 months old, not yet introduced to complementary foods

Exclusion Criteria

• Infants with food allergies, with chronic health problem, or born before 36 weeks of gestational age

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: PARALLEL

Arm && Interventions

Group	Intervention	Description
RE group	Repeated consumption of basic artichoke purée.	Repeated consumption of artichoke purée. This group was exposed to basic artichoke puree from Exposure 1 to 10 (E1 to E10)
FFL group	Repeated consumption of sweet artichoke purée.	Repeated consumption of artichoke purée. This group (Flavor-flavor learning group) was exposed to sweet artichoke puree from Exposure 1 to 10 (E1 to E10).
FNL group	Repeated exposure to fat artichoke purée.	Repeated consumption of artichoke purée. This group (Flavor-nutrient learning group) was exposed to fat, energy-dense artichoke puree from Exposure 1 to 10 (E1 to E10).

Primary Outcome Measures

Name	Time	Method
Food intake	Participants will be followed for an average duration of 8 months	Intake of artichoke puree at baseline and at different time points of the experiment (Exposures 1 to 10 defined as E1, E2, E3, E4, E5 ,E6, E7, E8, E9, E10, Postexposure, FU2W, FU3M, FU6M)

Secondary Outcome Measures

Name	Time	Method
Food Liking	Participants will be followed for an average duration of 8 months	Evolution of Liking of artichoke puree at baseline and at different time points of the experiment (Exposures 1 to 10 defined as E1, E2, E3, E4, E5 ,E6, E7, E8, E9, E10, Postexposure, FU2W, FU3M, FU6M)

Trial Locations

Locations (1)

Centre des Sciences du Goût et de l'Alimentation; 🇫🇷 Dijon, France