Project
i-Sense Study
Good nutrition is important for health and the prevention of several chronic diseases. Sensory characteristics of food, such as appearance, taste and texture, are important determinants of healthy eating behaviour.
The i-sense study investigates the causal effects of sensory characteristics of food on what and how people eat. The i-sense study is a randomized semi-controlled nutrition trial of 6 months. The 180 participants consume 1 of 3 diets that selected to be different in sensory properties. Food intake, preferences and perception are measured. In addition, health related parameters such as blood sugar levels and other biomarkers that are related to the metabolic syndrome are monitored. People receive their diet packages at home and all measurements take place at the human research unit of the division of human nutrition.