Influence of Oral Processing Behaviour and Yogurt Properties on Satiation (Meal Termination)

Completed

Conditions: behaviour
meal termination
satiation

Registration Number: NL-OMON44152

Lead Sponsor: Wageningen Universiteit

Brief Summary: Not available

Detailed Description: Not available

Recruitment & Eligibility

Status: Completed

Sex: Not specified

Target Recruitment: 120

Inclusion Criteria

Dutch nationality, Caucasian ethnicity, born in The Netherlands
Aged between 18 and 45 years old
Regular consumer of yogurt (at least once a week)
Good general health and oral health
Normal smell and taste functions
Normal BMI of 18.5-25 kg/m2
Willing to eat the pre-test product (bread bun) and yogurts
No facial hair or willing to shave, due to facial markers (stickers) that will be placed for the video recording to determine eating behaviour
Have no dental braces or a piercing in or around the mouth (except removable piercings)
Have given written informed consent

Exclusion Criteria

Allergy or intolerance for gluten, milk products or nuts
Mastication and/or swallowing problems caused by neurological problems, i.e. stroke, Parkinson, Alzheimer, Huntington.
Being pregnant or lactating
Use medication that may affect the function of taste, smell, mastication and salivation
History of eating disorders
Have followed an energy restricted diet during the last 2 months
Employee of the Division of Human Nutrition (Wageningen University)
Thesis student or intern at the chair group of Sensory Science and Eating Behaviour (Wageningen University)
Participate in another medical study

Study & Design

Study Type: Observational non invasive

Study Design: Not specified

Primary Outcome Measures

Name	Time	Method
<p>Amount of yogurt eaten (indication of satiation) and parameters related to oral<br /><br>processing behaviour (average sip size in grams, number of bites, number of<br /><br>swallows, number of chews (when consumption involves chewing), chewing rate<br /><br>(number of chews per minute), oral exposure time (period that products remains<br /><br>in the mouth in seconds), inter-spoon interval (period between a swallow and a<br /><br>subsequent spoon in seconds), total eating duration in seconds, eating rate<br /><br>(amount of food consumed per minute), vertical amplitude in mm (mouth opening).</p><br>

Secondary Outcome Measures

Name	Time	Method
<p>Initial appetite (i.e. hunger, fullness and prospective consumption),<br /><br>Pleasantness/liking, Appetite after yogurt consumption (i.e. hunger, fullness<br /><br>and desire to eat).</p><br>