Repeated Food Exposure Via the Olfactory and Gustatory Systems

This study is ongoing, but not recruiting participants.
Sponsor:
Information provided by (Responsible Party):
University of Tennessee
ClinicalTrials.gov Identifier:
NCT01651221
First received: July 24, 2012
Last updated: July 24, 2013
Last verified: July 2013

July 24, 2012
July 24, 2013
July 2012
December 2013   (final data collection date for primary outcome measure)
Amount of Salivation [ Time Frame: 12 trials (90 minutes) ] [ Designated as safety issue: No ]
Same as current
Complete list of historical versions of study NCT01651221 on ClinicalTrials.gov Archive Site
Not Provided
Not Provided
Not Provided
Not Provided
 
Repeated Food Exposure Via the Olfactory and Gustatory Systems
Repeated Food Exposure Via the Olfactory and Gustatory Systems

Increasing exposure to a single orosensory cue without ingestion of additional energy may promote an increased rate of habituation, more rapid satiation, and reduced intake. This exposure can occur via smell (olfactory) and taste (gustatory) systems.It is not clear if repeated exposure via the combined olfactory and gustatory systems increases the rate of habituation more so than repeated exposure through one of these systems. Thus, the purpose of this investigation is to examine the amount of salivation occurring in 12 trials of exposure to a food via the olfactory, gustatory, and combined olfactory and gustatory systems. The primary dependent variable will be the amount of salivation in the 12 trials. It is hypothesized that a more rapid decrease in salivation will occur across trials in the combined olfactory and gustatory exposure as compared to the other two conditions, indicating a more rapid rate of habituation.

Approximately two of every three adults in the U.S. are overweight or obese. The high prevalence of overweight/obesity negatively affects the health of the population, as obese individuals are at increased risk for developing several chronic diseases.

Successful control of body weight depends on effectively regulating eating. Satiation, the process by which an eating bout ends, assists with eating regulation, and factors that quicken the onset of satiation may aid with decreasing intake. One factor believed to influence satiation is the rate of decrease in consummatory response (habituation) to repeated presentations of food orosensory cues. Habituation is a basic form of learning, in which behavioral and physiological responses decrease in response to repeated presentations of a stimulus, with the decrease in response unrelated to sensory adaptation/fatigue or motor fatigue.

In one condition, participants will smell lemon and lime across 12 trials (olfactory exposure), in another condition participants will taste the juices across 12 trials (gustatory exposure), and in the last condition participants will smell and taste the juices across 12 trials (olfactory + gustatory exposure). The primary dependent variable will be the amount of salivation in the 12 trials. It is hypothesized that a more rapid decrease in salivation will occur across trials in the combined olfactory and gustatory exposure as compared to the other two conditions, indicating a more rapid rate of habituation

Interventional
Not Provided
Allocation: Randomized
Intervention Model: Single Group Assignment
Masking: Single Blind (Subject)
Habituation
Other: Habituation
Habituation will be measured for each the conditions (olfactory, gustatory, olfactory and gustatory) of the study.
  • Experimental: Olfactory
    Habituation of olfactory response
    Intervention: Other: Habituation
  • Experimental: gustatory
    Habituation of gustatory response.
    Intervention: Other: Habituation
  • Experimental: olfactory and gustatory
    Habituation of olfactory and gustatory response
    Intervention: Other: Habituation
Not Provided

*   Includes publications given by the data provider as well as publications identified by ClinicalTrials.gov Identifier (NCT Number) in Medline.
 
Active, not recruiting
45
December 2013
December 2013   (final data collection date for primary outcome measure)

Inclusion Criteria:

  • Dietary restraint scores of less than or equal to 12 on the Three Factor -
  • Eating Questionnaire-Cognitive Restraint scale.
  • Have a body mass index (BMI) between 18.5 and 24.9.

Exclusion Criteria:

  • Are taking medications or having an illness which might influence salivation, smell, and taste (i.e. upper respiratory illness, methylphenidate, atropine, Benadryl, Elavil, etc)
  • Are currently dieting
  • Are a binge eater
  • Do not at least moderately like lemon or lime flavor scoring < 50 on a 100 mm visual analogue scale
  • Are a regular smoker
  • Have any dietary restrictions that will inhibit participation including food allergies
Female
18 Years to 30 Years
Yes
Contact information is only displayed when the study is recruiting subjects
United States
 
NCT01651221
8879B
Yes
University of Tennessee
University of Tennessee
Not Provided
Principal Investigator: Hollie A Raynor, PhD RD LDN University of Tennessee
University of Tennessee
July 2013

ICMJE     Data element required by the International Committee of Medical Journal Editors and the World Health Organization ICTRP