NCT04869722已完成不适用
Modifying Whey Protein Fortified Drinks and Foods to Improve Perception, Whilst Accounting for Individual Differences in Age (At Home Study)
适应症
干预措施
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 116
- 试验地点
- 1
- 主要终点
- Whey Protein Beverages Mouthdrying Just Noticeable Difference Threshold
研究概览
简要总结
This study aims to investigate whether consumers differ in mouthdrying sensitivity and if mouthdrying can be modulated.
详细描述
- To investigate whether older adults are more sensitive to whey protein derived mouthdrying compared with younger adults
- To investigate whether increasing fat levels in a solid whey protein model influences mouthdrying perception
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
- •Relevant food allergies or intolerance
- •Outside age criteria
- •Had oral surgery
- •Had a stroke
- •Cancer Taking prescribed medication that could influence study outcomes Anyone who currently has COVID-19 symptoms or who has had COVID-19 within the last 4 weeks
研究组 & 干预措施
Liquid Model
Experimental
Whey protein beverages varying in protein levels
干预措施: Liquid Model (Behavioral)
Solid Model
Experimental
Protein fortified scones varying in fat levels
干预措施: Solid Model (Behavioral)
结局指标
主要结局
Whey Protein Beverages Mouthdrying Just Noticeable Difference Threshold
时间窗: 1 hour (sampled at visit one)
Perceived mouthdrying from whey protein beverages varying in protein levels using data from sensory methods (discrimination tests asking "which sample is more mouthdrying" in each pair)
次要结局
- Modulating mouthdrying(1 hour (sampled at visit one))
- Whey Protein Beverages Mouthdrying Ratings(1 hour (sampled at visit one))
研究者
Lisa Methven
Professor in Food and Sensory Science
University of Reading
研究点 (1)
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