Sensory properties and expected satiation: effect of repeated exposure

Completed

Conditions: corpulency
obesitas en overgewicht
overweight

Registration Number: NL-OMON34400

Lead Sponsor: Wageningen Universiteit

Brief Summary: Not available

Detailed Description: Not available

Recruitment & Eligibility

Status: Completed

Sex: Not specified

Target Recruitment: 50

Inclusion Criteria

• Young-adults: 18-40 years
• Normal weight: BMI 18.5 - 25.0 kg/m2
• Eats breakfast regularly (>=5 times a week)
• Apparently healthy (judged by the participant)

Exclusion Criteria

• Aversion of comparison foods of computer-based photo program
(assessed in screening questionnaire with a 9-point hedonic scale; participants should not have an aversion (score <=2 ) towards the comparison foods).
• Lack of appetite for any reason
• Restraint eating (men: score >2.25; women: score >2.80 (12))
• Using an energy restricted diet during the last 2 months
• Weight loss or weight gain of more than 5 kg during the last 2 months
• Stomach or bowel diseases
• Diabetes, thyroid disease, or any other endocrine disorder
• Hypersensitivity (allergy and/or intolerance) for food products under study
• Working at the division of Human Nutrition of Wageningen University
• Participation in the Yoghi-study (NL17534.081.07); FRESH-study (NL23795.081.08); MaaltijdSoep-study (NL28577.081.09); sensory experiment to define test products.

Study & Design

Study Type: Interventional

Study Design: Not specified

Primary Outcome Measures

Name	Time	Method
<p>Expected satiation of the dairy products. Learning will be indicated by a shift<br /><br>in expectations relative to day 1.</p><br>

Secondary Outcome Measures

Name	Time	Method
<p>At baseline and on day 5, we will measure ad libitum intake of the products to<br /><br>test whether meal size will be different in response to different expectations<br /><br>of the products. </p><br>