An interventional study of Food properties manipulation to alter eating behavior and food and energy intake in Overweight and Obesity, sponsored by Wageningen University. Completed at 1 site in Netherlands. Open to participants aged 18 Years to 55 Years, including healthy volunteers. Per ClinicalTrials.gov, last updated 2022-12-21.
Sponsored by Wageningen University · Not applicable, Interventional, and Prevention
The objective of this study is to determine the independent and additive effects of food texture and energy density on food and energy intake compared to a control condition.
Study design: The study has a 2x2 randomized crossover design. All participants receive 5 treatments and are their own control.
Study population: Healthy adults (n=75) between 18-55 years old with a BMI between 18.5-30 kg/m2.
Intervention: Participants will join 5 test days during which they receive, 5 test meals (lunch). The 5 test meals of this study are: 1.) low energy density, hard texture (slow eating rate) 2.) low energy density, soft texture (fast eating rate) 3.) High energy density, hard texture (slow eating rate) 4.) High energy density, soft texture (fast eating rate) 5.) Average energy density and medium hard texture (control). During eating and before and after eating the weight of the plate will be measured to determine intake. Additionally, participants will be recorded on video to determine eating behaviour (number of bites, chews and oral processing duration). The order in which participants will receive the diets will be randomized. The evening before and during each test day participants will keep a food and exercise diary.
Main study parameters/endpoints: The main study outcomes are food and energy intake of each lunch meal. Secondary outcomes are, eating behaviour characteristics measured by video (eating rate (g/min and bites/min), number of chews (chews/bite and chews/gram), bite size (gram/bite), oral processing duration (seconds), appetite (hunger, fullness, desire to eat, desire to eat sweet, desire to eat savoury, prospective consumption) and sensory characteristics (liking (taste + smell), desire to eat the meal, expected satiation, sweet, savoury, smoothness, chewiness, thickness) of the meals. Additional outcomes are individual differences in microstructure of eating, appetite responsiveness, eating Behavior phenotype, interoceptive sensitivity and anthropometry measures. During the trial new technology to capture food intake and eating behavior will be validated which is also an outcome of this trial.
3,670 studies on the registry are indexed under Overweight; 849 are open to participants now.
This study's enrollment of 75 is close to the median of 73 across 3,175 interventional studies indexed under Overweight.
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Exclusion Criteria:
Sandwich with a hard texture (slow eating rate) and relatively low energy density (kcal/g)
Behavioral: Food properties manipulation to alter eating behavior and food and energy intake
Sandwich with a soft texture (fast eating rate) and relatively low energy density (kcal/g)
Behavioral: Food properties manipulation to alter eating behavior and food and energy intake
Sandwich with a hard texture (slow eating rate) and relatively high energy density (kcal/g)
Behavioral: Food properties manipulation to alter eating behavior and food and energy intake
Sandwich with a soft texture (fast eating rate) and relatively high energy density (kcal/g)
Behavioral: Food properties manipulation to alter eating behavior and food and energy intake
Sandwich with a medium texture (medium eating rate) and medium energy density (kcal/g)
Behavioral: Food properties manipulation to alter eating behavior and food and energy intake
Food properties of commercially available food products
Energy intake
Intake in Kcal
Time frame: One meal, up to 30 minutes
Food intake
Intake in gram
Time frame: One meal, up to 30 minutes
Eating rate
Eating rate gram/min
Time frame: One meal, up to 30 minutes
chews
number of chews per bite
Time frame: One meal, up to 30 minutes
bite size
gram/bite
Time frame: One meal, up to 30 minutes
Energy intake rate
kcal/min
Time frame: One meal, up to 30 minutes
bites
number of bites per meal
Time frame: One meal, up to 30 minutes
swallows
number of swallows per meal
Time frame: One meal, up to 30 minutes
oral exposure time
duration of food in mouth in seconds
Time frame: One meal, up to 30 minutes
Appetite
subjective ratings of appetite on a 100 mm line scale (visual analogue scale)
Time frame: One meal, up to 30 minutes
Individual differences in fat free mass (FFM)
% FFM of total body weight
Time frame: 5 minutes
individual eating rate
eating rate (gram/min) of carrots of each participant (personal trait)
Time frame: 1 minute
Individual appetite responsiveness
interoceptive sensitivity the ratio between the amount drank till first satiation signal and complete fullness, according to the waterload test
Time frame: 10 minutes
Sensory properties
rating on a 100mm line scale (visual analogue scale from 0 - not at all to 100 extremely) of the sensory properties of the sandwiches offered during the test sessions
Time frame: 5 minutes
technology to measure intake automatically
automated weighing scales
Time frame: One meal, up to 30 minutes
technology to measure eating behavior
automated measures of eating behavior using video recordings
Time frame: One meal, up to 30 minutes
Plan to share: Undecided
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This study is completed, as verified in Dec 2022. You cannot join it, but the record below documents what was studied.
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Wageningen University