Investigating oral processing in relation to taste and texture of (semi-)liquid foods

Investigating oral processing in relation to taste and texture of (semi-)liquid foods - Chew it!

Status

Active, not recruiting

Phases

Unknown

Study type

Observational

Source

NL-OMON

Registry ID

NL-OMON35715

Enrollment

Registered

2011-12-20

Start date

2012-02-06

Completion date

Unknown

Last updated

2025-03-24

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

Conditions

overgewicht en obesitas obesity overweight

Interventions

None listed

Eligibility

Age

18 Years to 99 Years

Inclusion criteria

Inclusion criteria: - Adults: 18-50 years - Normal weight: BMI 18.5 - 25.0 kg/m2 - Apparently healthy (self-reported by the participant) - Successful screening session including the EMA measurement (see section 6.3.1 of the protocol)

Exclusion criteria

Exclusion criteria: - Regular smoker > 1 cigarette per day) - Aversion or dislike for the foods under study (score

Design outcomes

Primary

Measure	Time frame
Tongue and jaw movements will be measured by means of articulography (EMA); sensors will be placed on the face and on the tongue to monitor spatial and temporal movement.	—

Secondary

Measure	Time frame
Electromyography (EMG) will assess muscle contraction and muscle force needed to process the foods. Moreover, the subject will be videotaped during the tasting sessions in order to synchronize the measurements in time. Last, sensory attributes will be rated by the subjects.	—

Countries

Netherlands

Outcome results