Thresholds Analysis of Five Basic Tastes in the Elderly Population
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 280
- 试验地点
- 1
- 主要终点
- Characterization of eldery according to sensitivity to basic tastes second age group and nutritional status
研究概览
简要总结
The purpose of this study is to identify the thresholds sensitivity of the five basic tastes in an elderly population and relate to food intake, nutritional status, age, gender and others variables.
详细描述
The investigators propose a study of 300 elderly patients to characterize de sensitivity of the four basic tastes, according to the methodology of International Organization for Standardization (1985) and to identify umami taste (Mojet et al. 2001, 2003). This is a cross-sectional study. The length of the inclusion of the study will be 24 months. This study's general objective is: to characterize food intake, nutritional status and identify thresholds for the five basic tastes in an elderly population.
研究设计
- 研究类型
- Observational
- 观察模型
- Other
- 时间视角
- Cross Sectional
入排标准
- 年龄范围
- 60 Years 至 —（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 否
入选标准
- •60 years old patient or older, who present oral feeding and the ability to express themselves to perform the sensory analysis tests will be included.
排除标准
- •Patient with fever, flu, cold or some complication in the oral cavity will be excluded, since these factors can interfere in the perception of the tastes and those that do not present conditions to express themselves or deficits of cognition, being excluded the elderly that present result of the application of the Mini Mental under
- •In addition to those who do not agree to sign the Term of Free and Informed Consent.
结局指标
主要结局
Characterization of eldery according to sensitivity to basic tastes second age group and nutritional status
时间窗: 3 years
To identify the thresholds for detecting basic tastes in an elderly population and to relate to the age range and nutritional status.
次要结局
未报告次要终点