Not applicale
Conditions
Interventions
Non-consciously detectable and mild ambient odour exposure. Odours will be selected to represent foods differing in macronutrient composition- high in protein, carbohydrate, and fat- and low-calorie c
Sponsors
Division of Human Nutrition and Health. Wageningen University.
Eligibility
Inclusion criteria
Inclusion criteria: • Dutch. • Healthy and normal body weight (BMI: 18.5 - 25 kg/m2). • Females between 18 – 35 years old. • Normal sense of smell, scoring = 12 on the Sniffin’ Sticks 16 items odour identification test 34. Normal sense of taste and colour blindness will be assessed during the screening session. However, the goal of these tasks are to distract the attention from the odour identification test. Therefore, these tasks are not considered as inclusion criteria for the real aim of the study. They are included in the participants information files (E1/E2, E3, F1-PIF) in order to be consistent with our alternative goal.
Exclusion criteria
Exclusion criteria: • Restrained eaters, assess by DEBQ by restraint score > 3.4 32. We are interested in normal eating behaviour; subjects have to eat ad libitum, without self-restriction. • Smokers. Smoking could affect olfactory function. • Any food restriction such as vegetarian, vegan, etc. Due to the variety of odours and food products involved in this study (e.g. products high in carbohydrates: bread, corn, pasta; high in protein are mainly from animal sources; high in fat: avocado, bacon, etc.). • Any allergy, intolerance or oversensitivity to food used in this study (food that resemble the used odours and food that will be used in the ad libitum lunch). • Dislike of food products used in the study (Liking <40 mm VAS). Liking could affect the appetite or willingness to eat the food products. • Use of medication other than paracetamol and hormonal contraceptives. • Pregnant/have the intention to become pregnant during the experiment/are currently breastfeeding. Hormonal status could affect olfactory function. • Reported weight loss or weigh gain of more than 5 kg or following a special diet in the two months prior the study. • Staff member of the Division of Human Nutrition and Health at Wageningen University, or students currently performing a MSc thesis at the Division of Nutrition and Health. • Participation in other medical studies. • Participation in the previous part of the study (part A- STER study 1).
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Change in specific appetite and food intake. | — |
Secondary
| Measure | Time frame |
|---|---|
| Macronutrient and taste preference score.Correlation between self-reported macronutrient preference and actual macronutrient intake. | — |
Contacts
Public ContactPaulina Morquecho Campos
Wageningen UR
Outcome results
None listed