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Food Composition and Palatability (FCandP)

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ClinicalTrials.gov Identifier: NCT02357329
Recruitment Status : Completed
First Posted : February 6, 2015
Last Update Posted : February 6, 2015
Sponsor:
Information provided by (Responsible Party):
Richard Mattes, Purdue University

Brief Summary:
This study will investigate fat taste and if free fatty acids (FFA) in food function as a signal for fat content. FFA are quite unpleasant - the investigators want to measure if the concentration in different foods correlates with hedonic preference. FFA concentration from a variety of foods will be used to determine if people who have greater sensitivity for FFA find foods with higher FFA concentrations less acceptable. Further, this study with determine whether the relationship between fat taste and hedonic food preference is modified by sex and body mass index (BMI).

Condition or disease
Fat Taste

Study Type : Observational
Actual Enrollment : 52 participants
Observational Model: Ecologic or Community
Time Perspective: Cross-Sectional
Official Title: Food Composition and Palatability
Study Start Date : October 2014
Actual Primary Completion Date : November 2014
Actual Study Completion Date : November 2014

Resource links provided by the National Library of Medicine


Group/Cohort
Taste and hedonic ratings of NEFA
Linoleic acid solutions from 0.005% to 1.58%. Participants swish and spit 10 - 7.5mL solutions.



Primary Outcome Measures :
  1. NEFA sensitivity (Participants will taste and rate 10 solutions based on intensity) [ Time Frame: 1 day ]
    Participants will taste and rate 10 solutions based on intensity


Secondary Outcome Measures :
  1. Food consumption and preference (Participants will answer questions regarding consumption of foods and preference) [ Time Frame: 1 day ]
    Participants will answer questions regarding consumption of foods and preference.



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Ages Eligible for Study:   18 Years to 64 Years   (Adult)
Sexes Eligible for Study:   All
Accepts Healthy Volunteers:   Yes
Sampling Method:   Non-Probability Sample
Study Population
unselected convenience sample
Criteria

Inclusion Criteria:

  • Age 18-64
  • Healthy
  • Non-smoker

Exclusion Criteria:

  • Food allergies
  • Inability to detect and identify basic tastes

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): NCT02357329


Locations
United States, Indiana
Purdue Univeristy
W. Lafayette, Indiana, United States, 47907
Sponsors and Collaborators
Purdue University

Responsible Party: Richard Mattes, Distinguished Prof. Nutrition Sciences, Purdue University
ClinicalTrials.gov Identifier: NCT02357329     History of Changes
Other Study ID Numbers: 055-0390
First Posted: February 6, 2015    Key Record Dates
Last Update Posted: February 6, 2015
Last Verified: December 2014

Keywords provided by Richard Mattes, Purdue University:
fat taste
food preference
consumption
free fatty acids