Free Fatty Acids: Short Exposure Study
Trial Snapshot
- Phase
- Not Applicable
- Status
- Completed
- Sponsor
- Purdue University
- Enrollment
- 100
- Locations
- 1
- Primary Endpoint
- NEFA detection threshold
Study Overview
Brief Summary
This study will examine whether or not short, daily exposures change a person's ability to detect free fatty acids in a solution by its taste. Repeated exposure should improve a person's ability to detect free fatty acids.
Detailed Description
The possibility that humans can taste non-esterified fatty acids (NEFA) - so-called fat taste - is a relatively new area of research. Previous work suggests that subjects require an average of between two and three testing sessions of approximately an hour each before they can reliably detect NEFA, and the average number of visits to get the lowest threshold is six. Streamlining this process is of great interest to researchers who wish to test many people as quickly as possible. Other taste qualities, including umami and sweet, have shown improvement in detection sensitivity in subjects that have undergone ten second exposures to these taste qualities for 10 days upon subsequent re-testing. We seek to determine if the same improvements can be seen with fat taste.
Study Design
- Study Type
- Interventional
- Allocation
- Randomized
- Intervention Model
- Parallel
- Primary Purpose
- Basic Science
- Masking
- Single (Participant)
Eligibility Criteria
- Ages
- 18 Years to 55 Years (Adult)
- Sex
- All
- Accepts Healthy Volunteers
- Yes
Inclusion Criteria
- •good health
- •available for multiple testing visits
Exclusion Criteria
- •have participated in a fat taste study in the past 6 months
Arms & Interventions
NEFA
Participants swish and spit 5 mL of an oleic acid solution everyday for 10 days.
Intervention: NEFA (Other)
Control
Participants swish and spit 5 mL of sucrose solution everyday for 10 days.
Intervention: Sucrose (Other)
Outcomes
Primary Outcomes
NEFA detection threshold
Time Frame: 10 days
Secondary Outcomes
- BMI(1 day)
- Hunger(2 days)
- Taste descriptor(10 days)
Investigators
Richard Mattes
Distinguished Prof Foods and Nutrition
Purdue University