Investigation of food Taste on Satiety and food preference
| ISRCTN | ISRCTN73587155 |
|---|---|
| DOI | https://doi.org/10.1186/ISRCTN73587155 |
| Protocol serial number | 08073-01 |
| Sponsor | Ajinomoto Co., Inc. (Japan) |
| Funders | Ajinomoto Inc. (Japan), Biotechnology and Biological Sciences Research Council (BBSRC) (UK) (BB/G005524/1), European Union (EU) (Belgium) - Seventh Framework Programme (FP7/2007-2013, grant:266408) |
- Submission date
- 11/05/2011
- Registration date
- 26/05/2011
- Last edited
- 27/11/2015
- Recruitment status
- No longer recruiting
- Overall study status
- Completed
- Condition category
- Mental and Behavioural Disorders
Plain English summary of protocol
Background and study aims
Taste plays an important role in what we decide to eat or drink. It is also thought that different types of taste, such as sweet or savoury, can influence our appetite and the amount we actually eat. Studies have shown that sweet-tasting foods can increase the appetite, and so we are likely to eat more. There have been very few studies testing the effects of savoury-tasting foods on appetite however. The aim of this study is to compare the effects of sweet and savoury pre-loads (flavoured drinks before meals) on feelings of hunger and food intake.
Who can participate?
Health women between the ages of 18 and 30.
What does the study involve?
Participants are randomly allocated to one of three groups. Those in the first group are given a sweet-tasting milk-based drink, flavoured with chocolate and sweetened with sucrose (sugar). Those in the second group are given a savoury-tasting milk-based drink flavoured with mushroom and monosodium glutamate (MSG). Those in the third group are given a bland-tasting milk-based drink containing powdered skimmed milk and corn flour. Participants in all three groups are then given a very large portion of food (including both sweet and savoury tastes) and told to eat as much as they like. The amount of food the participants in each group eat is then recorded. This exercise is repeated every day for four days. Throughout the 4 days, participants are interviewed to find out how full they are feeling before and after the meals.
What are the possible benefits and risks of participating?
Not provided at time of registration.
Where is the study run from?
Institute of Psychological Sciences, Leeds (UK)
When is the study starting and how long is it expected to run for?
March 2008 to August 2008
Who is funding the study?
1. Ajinomoto Inc. (Japan)
2. Biotechnology and Biological Sciences Research Council (UK)
3. European Union (Belgium)
Who is the main contact?
Dr Graham Finayson
Contact information
Scientific
Institute of Psychological Sciences
University of Leeds
Leeds
LS2 9JT
United Kingdom
Study information
| Primary study design | Interventional |
|---|---|
| Study design | Single centre cross-sectional randomised crossover study |
| Secondary study design | Randomised controlled trial |
| Study type | Participant information sheet |
| Scientific title | Influence of savoury or sweet food on sensory regulation of appetite and liking and wanting for foods: a single centre cross-sectional randomised cross-over study |
| Study acronym | TasteSat |
| Study objectives | 1. Savoury taste will have a stronger modulating effect on food preference than sweet or bland taste 2. Individual differences in psychological eating behaviour traits will moderate the effect of taste on satiety and food preference |
| Ethics approval(s) | Institution of Psychological Sciences Ethics Committe, University of Leeds, 11th March 2008, Ref: 08073-01 |
| Health condition(s) or problem(s) studied | Eating attitudes and behaviours |
| Intervention | In the randomised cross-over study participants will be given iso-energetic, equi-palatable, liquid preloads made from commercially available foods and manipulated according to taste (flavour). 30 participants randomised to 1. Savoury taste 2. Sweet taste 3. Bland taste (control) in counterbalanced order |
| Intervention type | Other |
| Primary outcome measure(s) |
1. Food intake at one's pleasure (ad libitum): multi item test meal (buffet) |
| Key secondary outcome measure(s) |
1. Food selection according to taste (savoury or sweet) and fat content (>50% or <25% energy) of items consumed in test meal |
| Completion date | 04/08/2008 |
Eligibility
| Participant type(s) | Patient |
|---|---|
| Age group | Adult |
| Lower age limit | 18 Years |
| Upper age limit | 30 Years |
| Sex | Female |
| Target sample size at registration | 30 |
| Key inclusion criteria | 1. Female, in good general health, aged 18-30 years 2. Non-obese (< 30kg/m2) 3. Acceptance of the study foods |
| Key exclusion criteria | 1. Currently following a weight loss/maintenance routine 2. History of eating or psychological disorders in previous 3 years |
| Date of first enrolment | 17/03/2008 |
| Date of final enrolment | 04/08/2008 |
Locations
Countries of recruitment
- United Kingdom
- England
Study participating centre
LS2 9JT
United Kingdom
Results and Publications
| Individual participant data (IPD) Intention to share | No |
|---|---|
| IPD sharing plan summary | |
| IPD sharing plan |
Study outputs
| Output type | Details | Date created | Date added | Peer reviewed? | Patient-facing? |
|---|---|---|---|---|---|
| Results article | results | 01/01/2012 | Yes | No | |
| Participant information sheet | Participant information sheet | 11/11/2025 | 11/11/2025 | No | Yes |
Editorial Notes
27/11/2015: Publication reference added.
