Investigating the Influence of Age and Saliva Flow on the Perception of Protein Fortified Foods and Beverages

Not Applicable

Completed

• Conditions: Individual Difference; Food Sensitivity; Food Preferences
• Interventions: Behavioral: Solid Model; Behavioral: Liquid Model

• Registration Number: NCT04302779
• Lead Sponsor: University of Reading

Brief Summary

Brief Summary: This study aims to investigate whether protein fortification of foods and beverages causes mouthdrying and mucoadhesion and whether this is influenced by age and saliva flow.

Detailed Description

To investigate whether whey protein beverages cause mouthdrying in older adults and if perception and acceptance are influenced by repeated consumption, age and individual differences in saliva flow.

To investigate whether protein fortification of cupcakes causes mouthdrying and if perception and acceptance are influenced by repeated consumption, age and individual differences in saliva flow in a home environment.

To investigate whether mucoadhesion is present within different food models, if sensitivity to mucoadhesion increases with age and to determine if a reduced salivary flow results in strengthened mucoadhesion.

Study Timeline

• Study First Submitted: 2020-02-11
• Study Start: 2020-02-13
• Study First Submitted QC: 2020-03-06
• Study First Posted: 2020-03-10
• Primary Completion: 2020-03-19
• Study Completion: 2020-03-19
• Status Verified: 2021-03
• Last Update Submitted: 2021-03-11
• Last Update Posted: 2021-03-12

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 70

Inclusion Criteria

• Age (18-30 years or over 65 years)
• Healthy

Exclusion Criteria

• Cognitively impaired
• Allergies, intolerance and special dietary requirements (for example coeliac disease, lactose / gluten intolerance)
• Suffer from diabetes
• Oral surgery
• Stroke
• Smoker
• Cancer

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Solid Model	Solid Model	Whey Permeate Lemon Cupcake and Protein Fortified Lemon Cupcake
Liquid Model	Liquid Model	Whey Protein Beverage

Primary Outcome Measures

Name	Time	Method
Mucoadhesion	Change in protein left in mouth over from baseline to after consumption (45s)	Ex-vivo analysis using cupcakes (whey permeate and whey protein) (expectorated saliva collection to analyse protein for the extent of mucoadhesion)

Secondary Outcome Measures

Name	Time	Method
Mouthdrying from cupcakes	Change in perceived mouthdruing from baseline over consumption (5 minutes)	Perceived mouth drying from protein fortified lemon cupcake and whey permeate lemon cupcake using data from repeated consumption sensory methods (rating drying on line scales)
Mouthdrying from whey protein beverages	Change in perceived mouthdruing from baseline over consumption (20 minutes)	Perceived mouth drying from whey protein beverage using data from repeated consumption sensory methods (rating drying on line scales)
Saliva Collection	Days 1 and 2	Salivary flow rates from unstimulated and stimulated saliva samples
Questionnaire	Day 1	Dental status, mouth behaviour, attitudes and portion size data via a questionnaire

Trial Locations

Locations (1)

Sensory Science Centre, University of Reading; 🇬🇧 Reading, United Kingdom