sensoriek (smaak- en reukvermogen) en eetgedrag eating behavior taste and smell perception
Conditions
Interventions
None listed
Sponsors
TI Food and Nutrition
Eligibility
Age
18 Years to 99 Years
Inclusion criteria
Inclusion criteria: - Extreme liking or extreme disliking for the target stimulus - Adult men/women, i.e. aged between 18 and 45 years on the first study day - Having a BMI within the normal range, i.e. 18.5 - 25.0 kg/m2 - Being healthy (as judged by the participant) - Being right handed - Having given written informed consent - Willing to comply with the study procedures - Willing to be informed about incidental findings of pathology - Successful completion of the training session
Exclusion criteria
Exclusion criteria: - Being hypersensitive (allergy and/or intolerance) for the foods under study (see 5.2.1 Test foods). - Having a taste or smell disorder - Lacking appetite - Having a score of >= 2.25 on the restraint scale of the Dutch Eating Behaviour Questionnaire - Using an energy restricted diet during the last 2 months - Having weight loss or weight gain of more than 5 kg during the last 2 months - Having stomach or bowel diseases - Having diabetes, thyroid disease, or any other endocrine disorder - Having a history of or current neurological disorder - Using medication, except for paracetamol and oral contraceptive medication - Smoking - Having a history of or current alcohol consumption - Having a contra-indication to MRI scanning (see section 4.3 of protocol)
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Difference in brain response between likers and dislikers for the target food stimulus (fMRI) | — |
Secondary
| Measure | Time frame |
|---|---|
| The secondary outcome measures are: 1. Difference in brain response for the target stimulus and neutral control stimulus 2. Difference in brain response for the target stimulus and the universally liked and disliked stimuli 3. Difference in experienced pleasantness for the target stimulus between likers and dislikers 4. Difference in experienced pleasantness between the target stimulus and the universally liked and disliked stimuli 5. Difference in experienced desirability for the target stimulus between likers and dislikers 6. Difference in experienced desirability between the target stimulus and the universally liked and disliked stimuli 7. Difference in experienced intensity for the target stimulus between likers and dislikers 8. Difference in experienced intensity between the target stimulus and the universally liked and disliked stimuli 9. Difference in sensitivity to the basic tastes (sweet, sour, salty, bitter) between likers and dislikers 10. Correlations between differences in brain responses and differences in ratings of experienced pleasure, desirability, and intensity | — |
Countries
Netherlands
Outcome results
None listed