Searched for: author:"de Graaf, C."
(1 - 20 of 32)

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Schrieks, I.C. (author), Stafleu, A. (author), Griffioen-Roose, S. (author), de Graaf, C. (author), Witkamp, R.F. (author), Boerrigter-Rijneveld, R. (author), Hendriks, H.F.J. (author)
The aim of this study was to investigate whether food reward plays a role in the stimulating effect of moderate alcohol consumption on subsequent food intake. In addition, we explored the role of oral and gut sensory pathways in alcohol's effect on food reward by modified sham feeding (MSF) or consumption of a preload after alcohol intake.In a...
article 2015
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Hogenkamp, P.S. (author), Mars, M. (author), Stafleu, A. (author), de Graaf, C. (author)
Food intake and a food’s expected satiating effect initially rely on sensory attributes. People will learn about the food’s satiating capacity by exposure. We investigated whether repeated consumption changed the expected satiety effects and intake of iso-energetic liquid and semi-solid foods. In a randomised cross-over study, participants (n =...
article 2012
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Hogenkamp, P.S. (author), Brunstrom, J.M. (author), Stafleu, A. (author), Mars, M. (author), de Graaf, C. (author)
We investigated whether repeated consumption of a low-energy-dense (LED; 208 kJ/100 g) or high-energy-dense (HED; 645 kJ/100 g) soup modifies expectations relating to the satiating capacity of the food, and its subsequent intake. In study 1, participants consumed either a novel-flavoured LED (n 32; 21 (sd 1•6) years, BMI 21•4 (sd 1•6) kg/m 2) or...
article 2012
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Hogenkamp, P.S. (author), Stafleu, A. (author), Mars, M. (author), de Graaf, C. (author)
Background:People learn about a food's satiating capacity by exposure and consequently adjust their energy intake.Objective:To investigate the effect of energy density and texture on subsequent energy intake adjustments during repeated consumption.Design:In a randomized crossover design, participants (n=27, age: 21±2.4 years, body mass index: 22...
article 2012
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Mars, M. (author), Stafleu, A. (author), de Graaf, C. (author)
Foods differ in their satiating capacity. Satiety peptides may help to provide evidence for biological mechanisms behind these differences. The aim of this paper was to discuss the physiological relevance of three individual appetite peptides, i.e. CCK, GLP-1 and PYY, in assessing the satiating capacity of foods. A literature research was...
article 2012
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Hogenkamp, P.S. (author), Stafleu, A. (author), Mars, M. (author), Brunstrom, J.M. (author), de Graaf, C. (author)
Consumers’ expectations about the satiating capacity of a food may differ markedly across a broad range of food products, but also between foods within one product category. Our objective is to investigate the role of sensory attributes and means of consumption in the expected satiation of dairy products. In three independent experiments we...
article 2011
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Zijlstra, N. (author), Bukman, A.J. (author), Mars, M. (author), Stafleu, A. (author), Ruijschop, R.M.A.J. (author), de Graaf, C. (author)
Eating rate and bite size are important factors affecting food intake, and we hypothesise the underlying role of oral sensory exposure in this. However, the latter currently lacks objective measuring parameters, but an interesting measure could be the extent of in vivo retro-nasal aroma release. Second, the literature is ambiguous about...
article 2011
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Zijlstra, N. (author), Mars, M. (author), Stafleu, A. (author), de Graaf, C. (author), TNO Kwaliteit van Leven (author)
This study explored the effect of texture differences on satiation (ad libitum food intake) in 3 pairs of solid foods. Test products were specially developed luncheon meat, meat replacers and sweets. Each food consisted of a " hard" and " soft" version, expected to lead to different eating rates and consequently to differences in oral sensory...
article 2010
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Joosten, M.M. (author), de Graaf, C. (author), Rietman, A. (author), Witkamp, R.F. (author), Hendriks, H.F.J. (author), TNO Kwaliteit van Leven (author)
In humans little is known as to whether oral sensory stimulation with alcohol elicits cephalic phase responses. This study sought to determine whether oral alcohol exposure, in the form of white wine, provokes cephalic phase responses in normal-weight and overweight women. In a semi-randomized, crossover trial, eleven normal-weight and eleven...
article 2010
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Hogenkamp, P.S. (author), Mars, M. (author), Stafleu, A. (author), de Graaf, C. (author), TNO Kwaliteit van Leven (author)
Background: An important question in the regulation of energy intake is whether dietary learning of energy content depends on the food's characteristics, such as texture. Texture might affect the duration of sensory exposure and eating rate. Objective: The objective was to investigate whether a long sensory exposure, due to differences in means...
article 2010
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Blom, W.A.M. (author), de Graaf, C. (author), Lluch, A. (author), Stafleu, A. (author), Schaafsma, G. (author), Hendriks, H.F.J. (author), TNO Kwaliteit van Leven (author)
article 2009
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Mars, M. (author), Hogenkamp, P.S. (author), Gosses, A.M. (author), Stafleu, A. (author), de Graaf, C. (author), TNO Kwaliteit van Leven (author)
A higher viscosity of a food leads to a longer orosensory stimulation. This may facilitate the learned association between sensory signals and metabolic consequences. In the current study we investigated the effect of viscosity on learned satiation. In two intervention groups a low viscosity (LV) yogurt (n = 24) and a high viscosity (HV) yogurt ...
article 2009
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Zijlstra, N. (author), de Wijk, R.A. (author), Mars, M. (author), Stafleu, A. (author), de Graaf, C. (author), TNO Kwaliteit van Leven (author)
article 2009
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de Wijk, R.A. (author), Zijlstra, N. (author), Mars, M. (author), de Graaf, C. (author), Prinz, J.F. (author), TNO Kwaliteit van Leven (author)
Two studies investigated the effect of a food's viscosity on bite size, bite effort and food intake using a standardized protocol in which subjects sipped through a straw every 20 s for a period of 15 min from one of two products, a chocolate-flavored dairy drink and a chocolate-flavored dairy semi-solid, matched for energy density. In the first...
article 2008
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Smeets, P.A.M. (author), Vidarsdottir, S. (author), de Graaf, C. (author), Stafleu, A. (author), van Osch, M.J.P. (author), Viergever, M.A. (author), Pijl, H. (author), van der Grond, J. (author), TNO Kwaliteit van Leven (author)
We previously showed that hypothalamic neuronal activity, as measured by the blood oxygen level-dependent (BOLD) functional MRI signal, declines in response to oral glucose intake. To further explore the mechanism driving changes in hypothalamic neuronal activity in response to an oral glucose load, we here compare hypothalamic BOLD signal...
article 2007
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Blom, W.A.M. (author), Mars, M. (author), Hendriks, H.F.J. (author), de Groot, L.C.P.G.M. (author), Stafleu, A. (author), Kok, F.J. (author), de Graaf, C. (author), TNO Kwaliteit van Leven (author)
Objective: To study the role of ghrelin as a hunger signal during energy restriction and to test the hypothesis that changes in fasting leptin concentrations during energy restriction are associated with changes in fasting ghrelin concentrations. Research Methods and Procedures: Thirty-five healthy, lean men (23 ± 3 years of age; BMI: 22.3 ±1.6...
article 2006
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Smeets, P.A.M. (author), de Graaf, C. (author), Stafleu, A. (author), van Osch, M.J.P. (author), Nievelstein, R.A.J. (author), van der Grond, J. (author), TNO Kwaliteit van Leven (author)
Background: The brain plays a crucial role in the decision to eat, integrating multiple hormonal and neural signals. A key factor controlling food intake is selective satiety, ie, the phenomenon that the motivation to eat more of a food decreases more than does the motivation to eat foods not eaten. Objective: We investigated the effect of...
article 2006
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Weenen, H. (author), Stafleu, A. (author), de Graaf, C. (author), TNO Kwaliteit van Leven (author)
The time dependence of the liking of foodstuffs was investigated in a study with 25 subjects, consisting of three parts: (1) on day one, a sensory specific satiety study, which was extended until 125 min after consumption; (2) on days two to seven, a repeated in home taste and evaluation study; (3) on day eight, a second sensory specific satiety...
article 2005
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Smeets, P.A.M. (author), de Graaf, C. (author), Stafleu, A. (author), van Osch, M.J.P. (author), van der Grond, J. (author), TNO Kwaliteit van Leven (author)
Background: Evidence exists that beverages do not trigger appropriate anticipatory physiologic responses, such as cephalic phase insulin release. Therefore, it is of interest to elucidate the food properties necessary for triggering adaptive responses. Previously, we found a prolonged dose-dependent decrease in the hypothalamic functional...
article 2005
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Smeets, P.A.M. (author), de Graaf, C. (author), Stafleu, A. (author), van Osch, M.J.P. (author), van der Grond, J. (author), TNO Kwaliteit van Leven (author)
The hypothalamus is intimately involved in the regulation of food intake, integrating multiple neural and hormonal signals. Several hypothalamic nuclei contain glucose-sensitive neurons, which play a crucial role in energy homeostasis. Although a few functional magnetic resonance imaging (fMRI) studies have indicated that glucose consumption has...
article 2005
Searched for: author:"de Graaf, C."
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