Status:
COMPLETED
An Application of Models Predicting the Eating Rate of Bread Using Sensory and Instrumental Texture
Lead Sponsor:
Wageningen University
Conditions:
Eating Behavior
Eligibility:
All Genders
18-55 years
Phase:
NA
Brief Summary
Rationale: The world-wide rising obesity rates are a major health problem. Therefore, people should moderate food intake. A lower eating rate will decrease the energy intake. The eating rate of foods ...
Eligibility Criteria
Inclusion
- Good general health and appetite (self-report)
- Between 18-55 years old at the day of inclusion
- Dutch
- BMI 18.5-30 kg/m2 (self-report)
- Regular consumer of bread
Exclusion
- Smoking
- Following a vegan diet
- Allergies or intolerance to any ingredient of the test meals
- Suffering from diabetes
- Having taste or smell disorders (self-report)
- Difficulties with swallowing, chewing and/or eating in general
- Use of medication that may influence study outcomes (self-report)
- Pregnant or lactating women
- Braces (not including a dental wire) or oral piercing
- Consuming on average more than 21 glasses of alcohol per week
- Not willing to stop using drugs during the study period (from inclusion till last test session)
- Men having facial hair such as a beard as facial movements cannot be analysed
- Signed up for participating in another research study
- Employee of Human Nutrition department of Wageningen University
- Employee, thesis student or intern at the chair group of Sensory Science and Eating Behaviour or Food Quality and Design (WUR)
- Don't like bread products
Key Trial Info
Start Date :
October 25 2021
Trial Type :
INTERVENTIONAL
Allocation :
ACTUAL
End Date :
December 3 2021
Estimated Enrollment :
36 Patients enrolled
Trial Details
Trial ID
NCT05185765
Start Date
October 25 2021
End Date
December 3 2021
Last Update
January 11 2022
Active Locations (1)
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1
Wageningen University
Wageningen, Gelderland, Netherlands, 6708 WG