euronal coding of valence of food-related stimuli: intrinsic taste properties versus individual preference

Completed

• Conditions: taste and smell perception; eating behavior; sensoriek (smaak- en reukvermogen) en eetgedrag

• Registration Number: NL-OMON36130
• Lead Sponsor: TI Food and Nutrition

Brief Summary

Not available

Detailed Description

Not available

Study Timeline

• Last Update Posted: 29 April 2024

Recruitment & Eligibility

• Status: Completed
• Sex: Not specified
• Target Recruitment: 48

Inclusion Criteria

- Extreme liking or extreme disliking for the target stimulus
- Adult men/women, i.e. aged between 18 and 45 years on the first study day
- Having a BMI within the normal range, i.e. 18.5 - 25.0 kg/m2
- Being healthy (as judged by the participant)
- Being right handed
- Having given written informed consent
- Willing to comply with the study procedures
- Willing to be informed about incidental findings of pathology
- Successful completion of the training session

Exclusion Criteria

- Being hypersensitive (allergy and/or intolerance) for the foods under study (see 5.2.1 Test foods).
- Having a taste or smell disorder
- Lacking appetite
- Having a score of >= 2.25 on the restraint scale of the Dutch Eating Behaviour Questionnaire
- Using an energy restricted diet during the last 2 months
- Having weight loss or weight gain of more than 5 kg during the last 2 months
- Having stomach or bowel diseases
- Having diabetes, thyroid disease, or any other endocrine disorder
- Having a history of or current neurological disorder
- Using medication, except for paracetamol and oral contraceptive medication
- Smoking
- Having a history of or current alcohol consumption
- Having a contra-indication to MRI scanning (see section 4.3 of protocol)

Study & Design

• Study Type: Observational invasive
• Study Design: Not specified

Primary Outcome Measures

Name	Time	Method
<p>Difference in brain response between likers and dislikers for the target food<br /><br>stimulus (fMRI)</p><br>