Brain activation patterns associated with tasting calories independent of sweetness.

Completed

Conditions: iet van toepassing
Niet van toepassing

Registration Number: NL-OMON37176

Lead Sponsor: Wageningen Universiteit

Brief Summary: Not available

Detailed Description: Not available

Recruitment & Eligibility

Status: Completed

Sex: Not specified

Target Recruitment: 30

Inclusion Criteria

See page 8 and 9 of the protocol
-Gender: female
-Age: 18-35 year
-BMI: 18.5-25.0 kg/m2
-Healthy (as judged by the participant)

Exclusion Criteria

See page 9 and 10 of the protocol
-Restraint eating (women: score > 2.80)
-Lack of appetite
-Having difficulties with swallowing/eating
-Usage of an 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, other endocrine disorders
-Having a history of neurological disorders
-Having taste or smell disorders
-Usage of daily medication other than oral contraceptives or paracetamol
-Being pregnant or lactating
-Smoking more than one cigarette/cigar a day
-Being allergic/intolerant for products under study
-Exclusive consumption of *light* versions of products
-Avoidance of *light* versions of products
-Working at the Division of Human Nutrition (WUR)
-Current participation in other research from the Division of Human Nutrition (WUR)
-Having a history of or current alcohol consumption > 28 units per week
-Having a contra-indication to MRI scanning

Study & Design

Study Type: Interventional

Study Design: Not specified

Primary Outcome Measures

Name	Time	Method
<p>The main study parameter/endpoint is taste activation in response to exposure<br /><br>to different caloric and non-caloric food stimuli.</p><br>

Secondary Outcome Measures

Name	Time	Method
<p>The 1st secondary study parameter/endpoint is taste activation in response to<br /><br>caloric and non-caloric stimuli during hunger and during satiety.<br /><br><br /><br>The 2nd secondary study parameter/endpoint is the correlation between taste<br /><br>activation in response to exposure to caloric and non-caloric stimuli and<br /><br>subject characteristics like reward sensitivity and impulsivity.</p><br>