Effect of orosensory exposure time on ad libitum intake of tomato soup
Completed
- Conditions
- obesitasoverweight
- Registration Number
- NL-OMON35037
- Lead Sponsor
- Wageningen Universiteit
- Brief Summary
Not available
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- Completed
- Sex
- Not specified
- Target Recruitment
- 60
Inclusion Criteria
male
non-smoking
age: 18-35 year
healthy (as jugded by the participant)
BMI between 18.5 - 25 kg/m2.
Exclusion Criteria
a score of <5 at a 9-point pleasantness scale for tomato soup
thyroid diseases
kidney diseases
following diets during last two month
restaint eating behaviour
Study & Design
- Study Type
- Interventional
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method <p>The difference in ad libitum intake of tomato soup of the short orosensory<br /><br>exposure time compared to long orosensory exposure time of a low-and high-salt<br /><br>tomato soup.</p><br>
- Secondary Outcome Measures
Name Time Method <p>1) Sip size and eating rate in self-regulated conditions (condition 3).<br /><br>2) Appetite ratings (i.e pleasantness, desire-to-eat, hunger, fullness,<br /><br>prospective consumption and thirst) before, during and after consumption<br /><br>3) Individual salt-tolerance, salt-sensitivity and PROP-taster status</p><br>