Fatty Acid Taste Thresholds: Caproic, Lauric, Oleic, Linoleic, Linolenic

Completed

• Conditions: Taste Sensitivity; Fatty Acid Type

• Registration Number: NCT01996566
• Lead Sponsor: Purdue University

Brief Summary

Differences in human oral sensitivity for caproic, lauric, oleic, linoleic, and linolenic acids will be explored. Prior work indicates that there may be a learning effect in measuring detection thresholds for free fatty acids. This study is designed to determine the number of visits necessary to attenuate this learning effect and also to test whether this effect continues across different types of fatty acids or is specific to each fatty acid. This will aid in understanding how many visits are required to obtain reliable data and if less expensive fatty acids can be used to attenuate learning before testing thresholds for more expensive fatty acids.

Detailed Description

Not available

Study Timeline

• Study Start: 2013-01
• Study First Submitted: 2013-08-12
• Study First Submitted QC: 2013-11-21
• Study First Posted: 2013-11-27
• Primary Completion: 2014-08
• Study Completion: 2015-08
• Status Verified: 2015-10
• Last Update Submitted: 2015-10-14
• Last Update Posted: 2015-10-15

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 30

Inclusion Criteria

• 18-60 years of age
• in good health
• available for 3 months

Exclusion Criteria

• Participation in a different fat taste study in previous 6 months

Study & Design

• Study Type: OBSERVATIONAL
• Study Design: Not specified

Primary Outcome Measures

Name	Time	Method
Oral sensitivity to oleic, lauric, linoleic, linolenic and caproic acids measured by the ascending 3 alternative forced choice test as described in American Society and Testing and Methods E679	Measured at weekly intervals over 3 months	Thresholds for taste of each fatty acid will be determined using the 3 alternative forced choice test. Participants will taste 3 samples, one of which contains a fatty acid, and select which sample they believe is different. The concentration of fatty acid used will range from very dilute to a maximum of 5%. The test is repeated over the range of concentrations until a participant is able to correctly identify the fatty acid or until the maximum concentration is reached.

Secondary Outcome Measures

Name	Time	Method
DNA sequence of potential fatty acid receptors (e.g., CD36, GPR120, GPR48)	This will be collected at the final visit of the study, approximate 2-3 months from participant enrollment depending on how frequently the participant is able to come to the lab	Saliva will be collected to analyze any correlations between fatty acid receptor genes and sensitivity.
Measurement of hunger	This will be measured at every study visit (21 visits plus 1 screening visit) over the 2-3 months of the study	Participants will rate how hungry they are on a line scale because commencing each study threshold test
Amount of habitual dietary fat intake	Baseline	A survey will be administered to determine each participant's habitual dietary fat intake

Trial Locations

Locations (1)

Purdue University; 🇺🇸 West Lafayette, Indiana, United States