NCT03134365

Palatability and Postprandial Sensations

Factors to Determine the Responses to Meal Ingestion: Palatability

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 22 (actual)
• Sponsor: Hospital Universitari Vall d'Hebron Research Institute · Academic / Other
• Sex: Male
• Age: 18 Years – 70 Years
• Healthy volunteers: Accepted

Summary

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.

Conditions

• Healthy

Interventions

Type	Name	Description
OTHER	Mixed meal	Mixed meal with identical composition and physical characteristics (colour, texture, consistency, temperature) but distinctively different palatability.
OTHER	Combined meal	Combined meal.

Timeline

• Start date: 2016-08-04
• Primary completion: 2016-11-23
• Completion: 2016-12-02
• First posted: 2017-04-28
• Last updated: 2017-04-28

Locations

1 site across 1 country: Spain