Influences of odors on appetite responses, food preferences and intake

Completed

• Conditions: 10003018; sensoriek en eetgedrag; eating behavior; food cue reactivity

• Registration Number: NL-OMON42521
• Lead Sponsor: Wageningen Universiteit

Brief Summary

Not available

Detailed Description

Not available

Study Timeline

• Last Update Posted: 23 April 2024

Recruitment & Eligibility

• Status: Completed
• Sex: Not specified
• Target Recruitment: 30

Inclusion Criteria

• Gender: female
• Age: from 18 to 55 years
• Language: Dutch as mothertongue, and good English reading and writing skills
• BMI: 18.5 <= BMI <= 25 kg/m2
• Health: good general health (subjective)
• Appetite: healthy appetite
• Smell and taste: Normal sense of smell and taste

Exclusion Criteria

• Mental status that is incompatible with the proper conduct of the study
• pregnant or breast feeding, current or during the past 6 months
• (post)Menopausal
• Food allergy or intolerance for strawberry, apple, cacao, egg, gluten, lactos, lupin, beef, pork or carrot
• Food preference incompatible with food odors and products used in the study
• Reported vegetarian life-style
• Problems with chewing and/or swallowing
• Smoking
• restrained eater
• Reported weight loss or weight gain of > 5 kg, or following a diet, in the two months prior to screening
• Chronic use of medication, except paracetamol or contraceptives
• Being personnel of Wageningen University, division of Human Nutrition, or currently performing a MSc thesis at the division of Human Nutrition.
• Currently participating in other research from the Division of Human Nutrition (except for the Eet-Meet-Weet onderzoek)

Study & Design

• Study Type: Interventional
• Study Design: Not specified

Primary Outcome Measures

Name	Time	Method
<p>ad libitum food-intake, food preferences, subjective appetite ratings</p><br>

Secondary Outcome Measures

Name	Time	Method
<p>saliva production.</p><br>