Investigating the Influence of Age and Saliva Flow on the Perception of Protein Fortified Foods and Beverages
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 70
- 试验地点
- 2
- 主要终点
- Mucoadhesion
研究概览
简要总结
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.
详细描述
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.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Other
- 盲法
- Single (Participant)
盲法说明
All samples provided to the participant are labelled with 3 digit random codes
入排标准
- 年龄范围
- 18 Years 至 —（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Age (18-30 years or over 65 years)
排除标准
- •Cognitively impaired
- •Allergies, intolerance and special dietary requirements (for example coeliac disease, lactose / gluten intolerance)
- •Suffer from diabetes
- •Oral surgery
结局指标
主要结局
Mucoadhesion
时间窗: 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)
次要结局
- Mouthdrying from cupcakes(Change in perceived mouthdruing from baseline over consumption (5 minutes))
- Mouthdrying from whey protein beverages(Change in perceived mouthdruing from baseline over consumption (20 minutes))
- Saliva Collection(Days 1 and 2)
- Questionnaire(Day 1)
研究者
Lisa Methven
Professor
University of Reading