Slow food, fast food.

Sustained impact of food texture on energy intake over the course of the day.

Status

Recruiting

Phases

Unknown

Study type

Interventional

Source

NL-OMON

Registry ID

NL-OMON29075

Enrollment

Registered

2012-10-08

Start date

2012-10-11

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

Obesity, overweight Obesitas, overgewicht

Interventions

The study will be a within-subjects cross-over design that consists of two lunches with softer-textured foods and harder-textured foods. Fifty subjects will consume ad-libitum from the lunches and fro

Eligibility

Inclusion criteria

Inclusion criteria: 1. BMI (18.5 - 25); 2. Age: 18-35; 3. Healthy as judged by the participant; 4. Chinese Nationality.

Exclusion criteria

Exclusion criteria: Difficulties with eating/swallowing.

Design outcomes

Primary

Measure	Time frame
1. Ad libitum intake during lunch (kcal); 2. Compensation (ad lib intake (kcal) during dinner); 3. Eating rate (g/s).	—

Secondary

Measure	Time frame
1. Bite sizes; 2. Chewing per gram; 3. Subjective ratings of hunger and fullness.	—

Contacts

Public ContactDieuwerke Bolhuis

Bomenweg 2

Dieuwerke.Bolhuis@wur.nl

Outcome results

None listed

Source: NL-OMON (via WHO ICTRP)