Identifying why some people consume excess fat. A twin study.

Not Applicable

Completed

• Conditions: Obesity; Diet and Nutrition - Obesity

• Registration Number: ACTRN12613000466741
• Lead Sponsor: Deakin University

Brief Summary

Not available

Detailed Description

Not available

Study Timeline

• Results First Posted: 1900-01-01
• Study Start: 2013-04-24
• Last Update Posted: 13 January 2020

Recruitment & Eligibility

• Status: Completed
• Sex: All
• Target Recruitment: 100

Inclusion Criteria

Must be a twin (monozygotic or dizygotic). Must be able to speak English (as information and consent forms will not be translated).

Exclusion Criteria

Individuals under 18. Individuals who do not speak English. Individuals who are not twins.

Study & Design

• Study Type: Interventional
• Study Design: Not specified

Primary Outcome Measures

Name	Time	Method
Taste sensitivity to fatty acids, as measured by determining the participant's threshold for detecting fatty acids in a milk solution. Participants will be given two control milk samples, with no fatty acid, and a third sample with increasing fatty acid concentration. Taste threshold will be determined when participants can correctly identify the milk with fatty acid identified three times in a row. [ Assessed at baseline, week four and week eight of the dietary intervention.];Preference for high fat foods. Participants will be given a series of high and low fat options (e.g. full fat compared with fat free chocolate mousse), without knowing which is which, and will have to choose which they prefer. [ Assessed at baseline, week four and week eight of the dietary intervention.];Fatty acid taste receptor expression. This will be determined by biopsy of fungiform papillae and subsequent RNA expression analysis. [Assessed at baseline and week eight of the dietary intervention.]

Secondary Outcome Measures

Name	Time	Method
PROP sensitivity. Participants will be given a sample of PROP, and will have to rate how it tastes on a general labelled magnitude scale. [Baseline];Papillae density. This is measured by staining the tongue with blue food dye in order to see the papillae more clearly. The tongue will be photographed, and the papillae within a certain area will be counted. [Baseline];Fat ranking ability. This will be tested by giving participants four custard samples with different fat concentrations, and asking them to rank them from highest to lowest fat. [Baseline, week four and week eight of the dietary intervention.];Lingual lipase, as determined by saliva samples. [Baseline, week four and week eight of the dietary intervention.]