Interaction between muscle activity related to mastication and palatal reduction, increased textural hardness and the perceived hardness of gels

Interaction between muscle activity related to mastication and palatal reduction, increased textural hardness and the perceived hardness of gels - Mastication and Texture

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

NL-OMON

Registry ID

NL-OMON37593

Enrollment

Registered

2012-06-01

Start date

2012-06-27

Completion date

Unknown

Last updated

2024-04-29

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

Each subject will participate in two, exactly the same, sessions spaced one week apart. In both the sessions several products (with different concentrations of gelatin in water) will be consumed.

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)

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
Electromyography (EMG) is used to measure the electrical activity, which is an indicator of muscle contraction and thereby the force that is needed to process the food (palatal reduction, mastication). The muscle activity is recorded as a function of time. The outcomes measurements are for example area under the curve, average voltage and maximum voltage.	—

Secondary

Measure	Time frame
Sensory attributes (like taste & hardness) will be rated by the subjects	—

Countries

Netherlands

Outcome results

None listed

Source: NL-OMON (via WHO ICTRP)