The effect of protein content and taste on satiety.

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

NL-OMON

Registry ID

NL-OMON25694

Enrollment

Registered

2010-01-13

Start date

2010-01-18

Completion date

Unknown

Last updated

2024-02-28

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Eating behaviour

Interventions

Lunchmeal, varying in protein content (high vs. low) and taste (sweet vs. savory).

Eligibility

Inclusion criteria

Inclusion criteria: 1. Age: 18-35 year; 2. BMI: 18.5 ¨C 25.0 kg/m2; 3. Healthy (as judged by the participant); 4. Liking for test products (assessed in screening-questionnaire with a 9-point hedonic scale, subjects have to like or have a neutral attitude towards the products: score ¡Ý 5).

Exclusion criteria

Exclusion criteria: 1. Restraint eating (men: score > 2.25; women: score > 2.80) [13]; 2. Lack of appetite for any (unknown) reason; 3. Usage of a energy restricted diet during the last two months; 4. Weight loss or weight gain of 5 kg or more during the last two months; 5. Stomach or bowel diseases; 6. Diabetes, thyroid disease, or any other endocrine disorder; 7. Having difficulties with swallowing/eating; 8. Hypersensitivity (allergy and/or intolerance) for the food products under study; 9. Smoking (at least one cigarette a day); 10. For women: pregnant or lactating; 11. Being a vegetarian; 12. Having participated in '®RiceTime¡', '®LunchTime¡' or '®Smaak-Geur¡; or current participation in other research from the division of human nutrition (WUR).

Design outcomes

Primary

Measure	Time frame
The primary objective of this study to determine the effect of protein content (low vs. high) and taste (sweet vs. savory) of a meal on satiety, measured by subsequent intake of 4 different food categories (low-protein sweet, low-protein savory, high-protein sweet, and high-protein savory) at an ad libitum lunch buffet. Therefore our main outcome is: The difference in intake (g) of 4 different food categories (low-protein sweet, low-protein savory, high-protein sweet, and high-protein savory) at an ad libitum lunch buffet between the 4 different treatments.	—

Measure

Time frame

The primary objective of this study to determine the effect of protein content (low vs. high) and taste (sweet vs. savory) of a meal on satiety, measured by subsequent intake of 4 different food categories (low-protein sweet, low-protein savory, high-protein sweet, and high-protein savory) at an ad libitum lunch buffet. Therefore our main outcome is: The difference in intake (g) of 4 different food categories (low-protein sweet, low-protein savory, high-protein sweet, and high-protein savory) at an ad libitum lunch buffet between the 4 different treatments.

—

Secondary

Measure	Time frame
The difference on explicit liking (ratings on VAS), explicit wanting (ratings on VAS), implicit wanting (reaction time in food choice) and food preference (frequency) per food category between the 4 different treatments measured with and computerized food preference questionnaire.	—

Contacts

Public ContactS. Griffioen-Roose

Wageningen University Division of Human Nutrition PO Box 8129

sanne.griffioen-roose@wur.nl+31 (0)317 485897

Outcome results

None listed

Source: NL-OMON (via WHO ICTRP)