Palatability and Postprandial Sensations

Study Overview
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Brief Summary
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Aim: to determine the effect of palatability on the cognitive (satiation/fullness) and emotive (digestive well-being/mood) responses to meal ingestion. The postprandial responses to conventional (potato and cheese cream followed by vanilla cream) versus unconventional test meals (mixture of both creams) with identical composition (350 Kcal) and physical characteristics (colour, texture, consistency, temperature) but distinctively different palatability will be studied on a cross over-design. The responses to the meals will be tested on 2 different days. Participants (22 non-obese healthy men) will be instructed to eat a standard dinner the day before, to consume a standard breakfast at home after overnight fast, and to report to the laboratory, where the test meal will be administered 5 h after breakfast. Studies will be conducted in a quiet, isolated room with participants sitting on a chair. Perception will be measured at 5 min intervals 10 min before and 20 min after ingestion and at 10 min intervals up to 60 min after the probe meal.

Official Title
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Factors to Determine the Responses to Meal Ingestion: Palatability

Conditions
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Healthy

Intervention / Treatment
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* Other: Mixed meal
* Other: Combined meal


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: non obese Exclusion Criteria: history of gastrointestinal symptoms prior obesity use of medications history of anosmia and ageusia current dieting alcohol abuse psychological disorders eating disorders

Ages Eligible for Study
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Minimum Age: 18 Years
Maximum Age: 70 Years

Sexes Eligible for Study
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Male

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Design Details

Primary Purpose: Other
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Single


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: Mixed meal<br> | Other: Mixed meal<br>* Mixed meal with identical composition and physical characteristics (colour, texture, consistency, temperature) but distinctively different palatability.<br>|
| Active Comparator: Combined meal<br> | Other: Combined meal<br>* Combined meal.<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Meal palatability | Meal palatability measured by 10 score scales at the end of the test meal | 1 day | 
| Change in digestive well-being measured after the test meal | Change in average well-being measured by 10 score scales at the end of the test meal. | 1 day | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Change in satiety measured after the test meal | Change in average satiety measured by 10 score scales at the end of the test meal | 1 day | 
| Change in fullness sensation measured after the test meal | Change in average fullness measured by 10 score scales at the end of the test meal | 1 day | 
| Change in abdominal discomfort/pain sensation measured after the test meal | Change in average abdominal discomfort/pain measured by 10 score scales at the end of the test meal | 1 day | 
| Change in mood measured after the test meal | Change in average mood measured by 10 score scales at the end of the test meal. | 1 day | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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meal ingestion, palatability, postprandial responses, hedonic response