[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"health-studies-list:{\"conditionNormalized\":\"texture-preference\",\"overallStatus\":[\"RECRUITING\",\"AVAILABLE\",\"NOT_YET_RECRUITING\"],\"orderBy\":\"LastUpdateSubmitDate:desc\",\"size\":25,\"offset\":0}":3,"health-study-condition:texture-preference":28},{"pageToken":4,"total":5,"offset":6,"count":5,"results":7},null,1,0,[8],{"id":9,"slug":10,"hasResults":11,"nctId":12,"briefTitle":13,"officialTitle":14,"acronym":15,"eligibilityCriteria":16,"healthyVolunteers":17,"sex":18,"minAge":19,"maxAge":20,"enrollmentInfo":21,"targetDuration":4,"studyType":24,"phases":4,"briefSummary":25,"conditions":26,"keywords":29,"overallStatus":31,"whyStopped":4,"lastUpdateSubmitDate":32,"lastUpdatePostDateStruct":33,"startDateStruct":36,"completionDateStruct":38,"leadSponsor":40,"locationsCount":5},"100640909","evolution-of-food-oral-processing-behaviours-food-bolus-formation-and-texture-preferences-between-6-to-12-years-old-and-adult-age-100640909",false,"NCT07631195","Evolution of Food Oral Processing Behaviours, Food Bolus Formation and Texture Preferences Between 6 to 12 Years Old and Adult Age","Rôle de la Texture Des Aliments et du Comportement Masticatoire Dans Les propriétés du Bol Alimentaire et la Perception Sensorielle Chez Les Enfants d'âge Scolaire (6 à 12 Ans) en Comparaison à un Groupe Adulte","MARELLE","Inclusion Criteria:\n\n* Being aged between 6 and 12 years old included or between 25 and 35 years old Being consumers of carrot, comté cheese, rice and biscuit\n\nExclusion Criteria:\n\n* No French social security coverage\n* Ongoing orthodontic and\u002For dental treatment\n* Oral motor difficulties\n* Food allergies\n* Diabetes",true,"ALL","6 Years","12 Years",{"count":22,"type":23},120,"ESTIMATED","OBSERVATIONAL","This cross sectional study investigates how the oral physiological changes during the period of dental transition (6-12 years old) influence on texture preferences, food oral processing behaviour and food bolus properties, for different foods varying in texture and in comparison to the adult population.",[27,28],"Food Oral Processing","Texture Preference",[30],"Food texture Food oral processing Food bolus Chewing Dentition Texture prfrence Eating behaviour","RECRUITING","2026-06-01",{"date":34,"type":35},"2026-06-05","ACTUAL",{"date":37,"type":35},"2025-09-24",{"date":39,"type":23},"2026-08-01",{"name":41,"class":42},"Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement","OTHER"]