Food Composition and Palatability

Completed

• Conditions: Fat Taste

• Registration Number: NCT02357329
• Lead Sponsor: 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).

Detailed Description

Not available

Study Timeline

• Study Start: 2014-10
• Primary Completion: 2014-11
• Study Completion: 2014-11
• Status Verified: 2014-12
• Study First Submitted: 2014-12-22
• Study First Submitted QC: 2015-02-02
• Last Update Submitted: 2015-02-02
• Study First Posted: 2015-02-06
• Last Update Posted: 2015-02-06

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 52

Inclusion Criteria

• Age 18-64
• Healthy
• Non-smoker

Exclusion Criteria

• Food allergies
• Inability to detect and identify basic tastes

Study & Design

• Study Type: OBSERVATIONAL
• Study Design: Not specified

Primary Outcome Measures

Name	Time	Method
NEFA sensitivity (Participants will taste and rate 10 solutions based on intensity)	1 day	Participants will taste and rate 10 solutions based on intensity

Secondary Outcome Measures

Name	Time	Method
Food consumption and preference (Participants will answer questions regarding consumption of foods and preference)	1 day	Participants will answer questions regarding consumption of foods and preference.

Trial Locations

Locations (1)

Purdue Univeristy; 🇺🇸 W. Lafayette, Indiana, United States