Al Dente or Well Done? The Eating Rate of a Pasta Meal Modified by Texture
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 54
- 试验地点
- 2
- 主要终点
- Eating rate (g/min)
研究概览
简要总结
Rationale: The world-wide rising obesity rates are a major health problem. Therefore, people should moderate food intake. A lower eating rate will decrease the energy intake. The eating rate of foods can be modified by changing the texture without affecting their acceptability. Harder, chunkier, more viscous, and more voluminous foods will decrease the eating rate and thus energy intake. However, the impact of texture on oral processing has mostly been studied as a model or single food system, whereas a diet consists of many different food products often consumed in combination. Little has been researched on the effect of food texture on eating rate within the context of realistic meals. It is not known if the eating rate of a meal is determined by the eating rate component with the lowest eating rate or if there is an additive effect of the eating rates of all components of the meal.
Objective: The aim of the ESPA study is to determine how the eating rate of a pasta meal can be changed by manipulating the hardness of the ingredients and to investigate if the eating rate of a meal is determined by the eating rate of the component with the lowest eating rate or if there is an additive effect of the eating rates of all components of the meal.
Study design: The study is a randomized crossover trial. All participants receive all pasta samples.
Study population: Healthy adults (n=50) between 18-55 years old with European nationality, and a BMI between 18.5-30 kg/m2.
Intervention: Participants will attend three test sessions during lunch in which in total twelve pasta samples will be consumed. The pasta samples will consists of individual or combined pasta noodles, vegetables, and sauce differing in hardness. The order of the samples will be randomized. After the consumption of the test samples, the participants will rate their appetite and the sensory characteristics of the samples. During the test sessions, participants will be video recorded to determine their eating behavior.
Main study parameters/endpoints: The main study outcome is the eating rate (g/min). Secondary outcomes are the oral processing characteristics assessed with the video recordings (meal duration [min], bite duration [min], number of bites, number of chews, average bite size [g], average amount of chews per bite, and oral sensory exposure time [min]) and sensory characteristics rated on a visual analogue scale (liking [flavor, texture, and overall], flavor intensity, sweetness, saltiness, sourness, hardness, and chewiness).
详细描述
The study has a randomized crossover design with three test sessions. All participants receive twelve pasta samples (four per test session) and are their own control (within subject effects).
Participants attend three test sessions during which they eat four pasta samples. The pasta samples will have a fixed amount and differ in pasta noodle and vegetable hardness. Eight pasta samples will consist out of only penne or carrots with or without sauce. Four pasta samples will consist out of penne, carrots, and sauce. The sample order will be randomized, but in each test session only one or two of sample 9 to 12 will be served. The samples will be served on a plate together with a fork.
Procedure of the study:
Throughout study period :
- No use of drugs
- Medication use + illness should be reported
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Other
- 盲法
- Single (Participant)
入排标准
- 年龄范围
- 18 Years 至 55 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Between 18-55 years old at the day of inclusion
- •European nationality
- •Able to understand and speak English fluently or without difficulty (self-report)
- •BMI 18.5-30 kg/m2 (self-report)
- •Good general health and appetite (self-report)
- •Regular consumers of pasta with tomato sauce (commonly once or more per month)
排除标准
- •Pregnant or lactating women
- •Braces (not including a dental wire) or oral piercing
- •Difficulties with swallowing, chewing and/or eating in general
- •Suffering from an endocrine or eating disorder, gastrointestinal illness or illness of the thyroid gland, respiratory disease, or diabetes
- •Having taste or smell disorders (self-report)
- •Use of medication that may influence study outcomes (self-report)
- •Consuming on average more than 21 glasses of alcohol per week
- •Not willing to stop using drugs during the study period (from inclusion till last test session)
- •Intensive exercising more than eight hours per week
- •Allergies or intolerance to any ingredient of the test meals
- •Don't like pasta with tomato sauce or its ingredients (<five on a nine point Likert scale)
- •Men having facial hair such as a beard as facial movements cannot be analyzed
- •Signed up for participating in another research study
- •Employee of Human Nutrition department of Wageningen university
- •Employee, thesis student or intern at the chair group of Sensory Science and Eating Behaviour Human Nutrition or Food Quality and Design (WUR)
结局指标
主要结局
Eating rate (g/min)
时间窗: 1 sample, up to 30 minutes
Amount of the sample divided by the consumption time of the sample, measured with video recording.
次要结局
- Meal duration (min)(1 sample, up to 30 minutes)
- Bite duration (min)(1 sample, up to 30 minutes)
- Number of bites(1 sample, up to 30 minutes)
- Number of chews(1 sample, up to 30 minutes)
- Average bite size (g)(1 sample, up to 30 minutes)
- Chews per bite(1 sample, up to 30 minutes)
- Oro-sensory exposure time (min)(1 sample, up to 30 minutes)
- Liking texture(1 sample, up to 30 minutes)
- Liking overall(1 sample, up to 30 minutes)
- Liking flavour(1 sample, up to 30 minutes)
- Sweetness(1 sample, up to 30 minutes)
- Chewiness(1 sample, up to 30 minutes)
- Saltiness(1 sample, up to 30 minutes)
- Sourness(1 sample, up to 30 minutes)
- Hardness(1 sample, up to 30 minutes)