Changes in oral sensitivity to oleic acid following dietary modification.

Completed

• Conditions: Taste sensitivity; Diet and Nutrition - Obesity

• Registration Number: ACTRN12610000673044
• Lead Sponsor: Food Futures Flagship scholarship

Brief Summary

Not available

Detailed Description

Not available

Study Timeline

• Results First Posted: 1900-01-01
• Study Start: 2010-08-17
• Last Update Posted: 13 January 2020

Recruitment & Eligibility

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

Inclusion Criteria

Non-smoker, unrestrained eater (as defined by use of the 3 factor eating questionnaire), healthy (free of ill health complications), not on a specific dietary regime (vegan, low-fat, diabetic ect)

Exclusion Criteria

Smokers, restrained eaters, individuals with known health complications, i.e., heart diease or diabetes.

Study & Design

• Study Type: Interventional
• Study Design: Not specified

Primary Outcome Measures

Name	Time	Method
Changes in taste sensitivity to oleic acid, a common fatty acid in the food supply, via the measurment of taste thresholds[At baseline before both intervention periods, and a week 4 of both intervention periods.]

Secondary Outcome Measures

Name	Time	Method
Changes in diet, i.e., a reduction in fat consumption on the low fat diet, and an increase in fat consumption on the high fat diet, in both absolute (g) and relative (% total energy) terms. All food records were entered into FOODWORKS and analysed using the AUSNUT 2007 database for foods, brands and supplements. Changes in dietary intake were measured as changes from baseline (that is before the intervention began).[At baseline, before both intervention periods, and during each week of each dietary trial.];Changes in fat perception, that is the ability to detect differing concentrations of oil (0, 2, 6 and 10%) in a food matrix (custard).[At baseline and during week four of both dietary interventions.]