The effects of mastication and oro-sensory exposure on satiatio

Completed

• Conditions: Obesity; Overweight; Overgewicht, Obesitas

• Registration Number: NL-OMON42808
• Lead Sponsor: Wageningen Universiteit

Brief Summary

Not available

Detailed Description

Not available

Study Timeline

• Last Update Posted: 11 June 2024

Recruitment & Eligibility

• Status: Completed
• Sex: Not specified
• Target Recruitment: 65

Inclusion Criteria

-Good general health and appetite
-Between 18-55 years old at the day of inclusion
-Fluent in Dutch and able to read and understand English (because of a questionnaire tool only available in English)
-BMI 18.5-27 kg/m2
-Non-smoking
-Men: no facial hair or willing to shave (due to facial markers video)
-Liking of the model food by scoring at least once (out of the two) a score 4 on a nine point hedonic
scale with not more than a 2 points difference between the two gels (more or less equal preference for texture).

Exclusion Criteria

-Dental pathologies such as known caries, full dentures or planning to undergo dental treatment during the study
-Difficulties with swallowing and chewing
-Braces (not including a dental wire) or oral piercing
-Use of medication of which the taker notices (or has noticed in the past) that it influences appetite, taste, mastication and/or salivation or when the description of the medication describes effects on appetite, taste, mastication and or salivation.
-Allergies or intolerance to any ingredient of the model food of standardized pre-meal.
-Not willing to eat the model foods or standardized meal because of eating habits, (religious) believes or vegetarianism.
-Followed an energy restricted diet during the last 2 months
-Gained or lost 5 kg over the last half year
-Woman: not pregnant or planning to get pregnant within period of study or breastfeeding
-High restrained eater according to the Dutch Eating Behaviour Questionnaire (men: score>2.9, women: score>3.4).
-Dislike for any of the textures according to the texture preference questionnaire (score of 1).
- Signed up for or participating in another research study (with the exception of the EetMeetWeet study)
- Employee of Human Nutrition (Wur)
- Thesis student or intern at the chair group of Sensory Science and Eating Behaviour Human Nutrition (WUR).

Study & Design

• Study Type: Interventional
• Study Design: Not specified

Primary Outcome Measures

Name	Time	Method
<p>The main study parameter is ad libitum intake of the model foods, in gram.</p><br>

Secondary Outcome Measures

Name	Time	Method
<p>Secondary study parameters are: perceived sweetness, number of chews, chewing<br /><br>duration, mastication cycle, mouth behaviour type (according to questionnaire),<br /><br>food neophobia level and subjective satiety parameters (hunger, fullness,<br /><br>thirst, prospective consumption desire to eat and nausea).</p><br>