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Taste Perception and Chronic Disease Risk

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ClinicalTrials.gov Identifier: NCT01023906
Recruitment Status : Completed
First Posted : December 2, 2009
Last Update Posted : May 23, 2014
Sponsor:
Collaborator:
University of Connecticut
Information provided by (Responsible Party):
Tufts University

Brief Summary:
The purpose of the Taste Perception Study is to assess variations in the ability to taste and perceive sensations from various stimuli in younger (18-49 years) and older (50-85 years) volunteers. The study's goal is to determine how these sensations influence what one likes to eat, and what one chooses to eat, and whether there is an association with dietary intake, body composition and chronic disease. Another objective of the study is to determine the association between variations in oral sensations and genes mediating sensory perception and dietary behaviours.

Condition or disease
Cardiovascular Disease Diabetes Obesity Metabolic Syndrome Aging

Detailed Description:
The objective of the Taste Perception Study is to assess variations in oral sensations in younger (18-49 years; n=35) relative to older (50-85 years; n=35) subjects, and determine the association between variations in oral sensations and measures of chronic disease risk factors, body composition, habitual dietary intake and selected genes mediating sensory perception and dietary behaviors. Subjects who are participating in the Glycemic Index study (IRB #7196) will be asked for voluntarily participation in the proposed study. These volunteers will undergo 1-2 hours of standardized testing. These tests will involve tasting or smelling certain foods/beverages or ingredients in foods/beverages and rating the degree of liking/disliking, intensity and flavor or odor using a validated general Labeled magnitude scale. Volunteers will also be asked to complete a food preference survey and eating inventory questionnaire, as well as provide a DNA sample from a cheek swab or blood sample. These data will then be merged with the measures of chronic disease risk factors, body composition and habitual dietary intake data generated from the Glycemic index study in order to better understand if variations in oral sensations influence food preferences and patterns and subsequently chronic disease risk.

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Study Type : Observational
Actual Enrollment : 90 participants
Observational Model: Cohort
Time Perspective: Cross-Sectional
Official Title: Relationship Between Variations in Taste Perception and Chronic Disease Risk Factors as a Function of Age
Study Start Date : July 2008
Actual Primary Completion Date : March 2010
Actual Study Completion Date : March 2010

Resource links provided by the National Library of Medicine


Group/Cohort
18-49 years
Younger
50-85 years
Older



Primary Outcome Measures :
  1. Sensory/hedonic rating [ Time Frame: 1 - 2 hours ]

Secondary Outcome Measures :
  1. Genetic Variation [ Time Frame: 1- 2 hours ]

Biospecimen Retention:   Samples With DNA
Blood, and DNA


Information from the National Library of Medicine

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Ages Eligible for Study:   18 Years to 85 Years   (Adult, Older Adult)
Sexes Eligible for Study:   All
Accepts Healthy Volunteers:   Yes
Sampling Method:   Non-Probability Sample
Study Population
Community Sample
Criteria

Inclusion Criteria:

  • men and women;
  • aged 18 to 85 years old;
  • free of known chronic disease;
  • BMI < 35 kg/ m2.

Exclusion criteria:

  • BMI ≥ 35 kg/m2;
  • renal or liver disease;
  • untreated hypertension;
  • irritable bowel syndrome;
  • malabsorptive, esophageal and gastrointestinal motility disorders;
  • chronic pancreatitis, or history of acute pancreatitis within the last year;
  • hypothyroidism or hypothyroidism, as defined as screening TSH outside of normal ranges;
  • anemia, as defined by screening hematocrit of 34% for women and 38% for men;
  • smoking within the past 6 months;
  • diabetes;
  • fasting glucose ≥ 125 mg/dL;
  • pregnancy or breastfeeding;
  • history of polycystic ovary syndrome;
  • history of autoimmune or other connective tissue disorders associated with chronic inflammation, such as rheumatoid arthritis; alcohol consumption > 7 drinks/ week;
  • use of medications known to affect glucose or lipid metabolism;
  • established CVD (myocardial infarction, stroke, heart failure, coronary artery bypass, graft, stenosis > 50%, peripheral arterial disease);
  • unwillingness to adhere to study protocol;
  • weight gain or loss of more than 15 lbs within 6 months prior to enrollment and other abnormal screening laboratory analysis results.

Information from the National Library of Medicine

To learn more about this study, you or your doctor may contact the study research staff using the contact information provided by the sponsor.

Please refer to this study by its ClinicalTrials.gov identifier (NCT number): NCT01023906


Locations
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United States, Massachusetts
Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University
Boston, Massachusetts, United States, 02111
Sponsors and Collaborators
Tufts University
University of Connecticut
Investigators
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Principal Investigator: Nirupa R Matthan, Ph.D. HNRCA at Tufts University

Publications:
He W, Sengupta M, Velkoff VA, DeBarros KA. U.S. Census Bureau, Current Population Reports, 65+ in the United States: 2005. U.S. Government Printing Office, Washington DC. 2005: 23-209.
Duffy VB, Chapo AK. Smell, Taste, and Somatosensation in the Elderly. Jones and Bartlett Publishers, 2006: 115-153.
Bartoshuk LM, Duffy VB, Fast K, Green BG, Prutkin K, Snyder DJ. Labeled scales (e.g. category, Likert, VAS) and across-group comparisons: what we have learned from genetic variation in taste. Food Quality and Preference 2003; 14: 125-138.

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Responsible Party: Tufts University
ClinicalTrials.gov Identifier: NCT01023906     History of Changes
Other Study ID Numbers: Ross Aging Initiative
First Posted: December 2, 2009    Key Record Dates
Last Update Posted: May 23, 2014
Last Verified: May 2014

Keywords provided by Tufts University:
Taste
general Labeled Magnitude Scale
Aging
Chronic Disease Risk
Smell

Additional relevant MeSH terms:
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Metabolic Syndrome
Chronic Disease
Cardiovascular Diseases
Insulin Resistance
Hyperinsulinism
Glucose Metabolism Disorders
Metabolic Diseases
Disease Attributes
Pathologic Processes