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Rationale: Food choice is influenced by postprandial mood; the feelings of well-being after a meal. Postprandial mood can be measured by subjective responses. Physiological responses may play an important role in the generation of postprandial mood. However, the relationship between subjective and physiological responses after a meal is not clear yet. To investigate this relationship, moderate alcohol consumption will be used as a mood modulator, because of its well-studied effects on mood. Postprandial mood depends on the current mood state. Therefore the investigators will manipulate the current mood state by changing the ambiance to measure the influence of moderate alcohol consumption with a meal on postprandial mood in a pleasant or unpleasant ambiance.
Objective: To determine whether moderate alcohol consumption with a meal in different ambiances affects postprandial mood, evaluated by subjective and physiological parameters.
Study design: Randomized, placebo-controlled, single-blind, cross-over trial
Study population: 28 apparently healthy, normal weight (BMI 18.5-27 kg/m2) women (18-45 y), taking oral contraceptives.
Intervention: 4 times having dinner at TNO Zeist with either 3 glasses of sparkling white wine (~30g alcohol) or alcohol-free sparkling white wine in either a pleasant or unpleasant meal ambiance.
Hypothesis: It is hypothesized that moderate alcohol consumption with a meal in different ambiances changes the response of subjective and physiological parameters of mood.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Alcohol | Placebo Comparator |
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| Ambiance | Experimental |
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| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Nutrition | Other | Moderate alcohol consumption with dinner (3 glasses of sparkling white wine, containing ca. 30 g alcohol) |
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| Measure | Description | Time Frame |
|---|---|---|
| Profile of mood states (POMS) | Difference between the change in the score of the 6 items of the POMS (after consumption of either white wine or alcohol free white wine with a meal in either a positive or negative ambiance. POMS will be measured before consumption, and 30min, 60min, 90min and 150min after consumption. | 5 times during study day, 4 study days (total 20x) |
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Inclusion Criteria:
Exclusion Criteria:
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| Name | Affiliation | Role |
|---|---|---|
| Henk Hendriks, PhD | TNO | Principal Investigator |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| TNO | Zeist | Utrecht | 3704 | Netherlands |
| PubMed Identifier | Type | Citation | Retractions |
|---|---|---|---|
| 25962070 | Derived | Schrieks IC, Ripken D, Stafleu A, Witkamp RF, Hendriks HF. Effects of mood inductions by meal ambiance and moderate alcohol consumption on endocannabinoids and N-acylethanolamines in humans: a randomized crossover trial. PLoS One. 2015 May 11;10(5):e0126421. doi: 10.1371/journal.pone.0126421. eCollection 2015. | |
| 24465955 | Derived |
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| ID | Term |
|---|---|
| D009752 | Nutritional Status |
| D000431 | Ethanol |
| D014920 | Wine |
| ID | Term |
|---|---|
| D009747 | Nutritional Physiological Phenomena |
| D000066888 | Diet, Food, and Nutrition |
| D010829 | Physiological Phenomena |
| D006304 | Health Status |
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| mood manipulation | Behavioral | Mood will be manipulated by changing the ambiance in either a pleasant or unpleasant way. |
|
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| Schrieks IC, Stafleu A, Kallen VL, Grootjen M, Witkamp RF, Hendriks HF. The biphasic effects of moderate alcohol consumption with a meal on ambiance-induced mood and autonomic nervous system balance: a randomized crossover trial. PLoS One. 2014 Jan 21;9(1):e86199. doi: 10.1371/journal.pone.0086199. eCollection 2014. |
| D003710 | Demography |
| D011154 | Population Characteristics |
| D000438 | Alcohols |
| D009930 | Organic Chemicals |
| D000434 | Alcoholic Beverages |
| D001628 | Beverages |
| D000088082 | Fermented Beverages |
| D000074421 | Fermented Foods |
| D019602 | Food and Beverages |