How we evaluate our food: Mapping brain regions involved in evaluating calories, taste intensity and pleasantness
Recruiting
- Conditions
- Selective attention, evaluation of foods, calories, taste intensity, pleasantness
- Registration Number
- NL-OMON20294
- Lead Sponsor
- Wageningen University
- Brief Summary
/A
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- Recruiting
- Sex
- Not specified
- Target Recruitment
- 26
Inclusion Criteria
•Age: 18-35 years
•BMI: 18.5 – 25.0 kg/m2
Exclusion Criteria
•Restraint eating (women: score > 2.80)
•Lack of appetite
Study & Design
- Study Type
- Interventional
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method The main study parameter/endpoint is brain activation during tasting.
- Secondary Outcome Measures
Name Time Method The secondary parameter/endpoint is ad libitum food intake.