The effect of protein content and taste of a meal on satiety
- Conditions
- obesitasfatnessobesity
- Registration Number
- NL-OMON32782
- Lead Sponsor
- Wageningen Universiteit
- Brief Summary
Not available
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- Completed
- Sex
- Not specified
- Target Recruitment
- 60
Section 4.2 from the research proposal
• Age: 18-35 year
• BMI: 18.5 - 25.0 kg/m2
• Healthy (as judged by the participant)
• Liking for test products (assessed in screening-questionnaire with a 9-point hedonic scale, subjects have to like or have a neutral attitude towards the products: score >= 5).
Section 4.3 from the research proposal
• Restraint eating (men: score > 2.25; women: score > 2.80)
• Lack of appetite for any (unknown) reason
• Usage of a energy restricted diet during the last two months
• Weight loss or weight gain of 5 kg or more during the last two months
• Stomach or bowel diseases
• Diabetes, thyroid disease, or any other endocrine disorder
• Having difficulties with swallowing/eating
• Hypersensitivity (allergy and/or intolerance) for the food products under study
• Smoking (at least one cigarette a day)
• For women: pregnant or lactating
• Being a vegetarian
• Having participated in *RiceTime*, *LunchTime* or *Smaak-Geur* or current participation in other research from the division of human nutrition (WUR).
Study & Design
- Study Type
- Interventional
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method <p>Our main outcome measure is the difference in intake (g) of the 4 food<br /><br>categories at an ad libitum lunch buffet between the 4 different treatments. </p><br>
- Secondary Outcome Measures
Name Time Method <p>The secundary study parameter is the difference between the 4 treatments on<br /><br>different aspects of food liking and wanting measured with an Food Preference<br /><br>Questionnaire.</p><br>