Free Fatty Acids: Short Exposure Study
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Purpose
This study will examine whether or not short, daily exposures change a person's ability to detect free fatty acids in a solution by its taste. Repeated exposure should improve a person's ability to detect free fatty acids.
| Condition | Intervention |
|---|---|
|
Hypogeusia |
Other: NEFA Other: Sucrose |
| Study Type: | Interventional |
| Study Design: | Allocation: Randomized Endpoint Classification: Efficacy Study Intervention Model: Parallel Assignment Masking: Single Blind (Subject) Primary Purpose: Basic Science |
| Official Title: | Free Fatty Acids: Short Exposure Study |
- NEFA detection threshold [ Time Frame: 10 days ] [ Designated as safety issue: No ]
- Hunger [ Time Frame: 2 days ] [ Designated as safety issue: No ]Visual analog scale assessment of hunger level prior to testing
- BMI [ Time Frame: 1 day ] [ Designated as safety issue: No ]
- Taste descriptor [ Time Frame: 10 days ] [ Designated as safety issue: No ]Description of NEFA taste by participant, e.g., sour, bitter, etc.
| Estimated Enrollment: | 100 |
| Study Start Date: | May 2012 |
| Estimated Primary Completion Date: | May 2014 (Final data collection date for primary outcome measure) |
| Arms | Assigned Interventions |
|---|---|
|
Experimental: NEFA
Participants swish and spit 5 mL of an oleic acid solution everyday for 10 days.
|
Other: NEFA
Other Name: Oleic acid
|
|
Active Comparator: Control
Participants swish and spit 5 mL of sucrose solution everyday for 10 days.
|
Other: Sucrose |
Detailed Description:
The possibility that humans can taste non-esterified fatty acids (NEFA) - so-called fat taste - is a relatively new area of research. Previous work suggests that subjects require an average of between two and three testing sessions of approximately an hour each before they can reliably detect NEFA, and the average number of visits to get the lowest threshold is six. Streamlining this process is of great interest to researchers who wish to test many people as quickly as possible. Other taste qualities, including umami and sweet, have shown improvement in detection sensitivity in subjects that have undergone ten second exposures to these taste qualities for 10 days upon subsequent re-testing. We seek to determine if the same improvements can be seen with fat taste.
Eligibility| Ages Eligible for Study: | 18 Years to 55 Years |
| Genders Eligible for Study: | Both |
| Accepts Healthy Volunteers: | Yes |
Inclusion Criteria:
- good health
- available for multiple testing visits
Exclusion Criteria:
- have participated in a fat taste study in the past 6 months
Contacts and Locations| Contact: Richard D Mattes, PhD | 765--494-0662 | mattes@purdue.edu |
| United States, Indiana | |
| Purdue University | Recruiting |
| West Lafayette, Indiana, United States, 47907 | |
| Contact: Richard D Mattes, PhD mattes@purdue.edu | |
| Principal Investigator: Richard D Mattes, PhD, MPH, RD | |
| Principal Investigator: | Richard D Mattes, PhD | Purdue University |
More Information
No publications provided
| Responsible Party: | Purdue University |
| ClinicalTrials.gov Identifier: | NCT01686113 History of Changes |
| Other Study ID Numbers: | 1205012317 |
| Study First Received: | September 12, 2012 |
| Last Updated: | September 14, 2012 |
| Health Authority: | United States: Institutional Review Board |
Keywords provided by Purdue University:
|
Taste Fat Taste Threshold Testing |
Additional relevant MeSH terms:
|
Ageusia Taste Disorders Sensation Disorders |
Neurologic Manifestations Nervous System Diseases Signs and Symptoms |
ClinicalTrials.gov processed this record on May 19, 2013