Heritability and Genetics of Fat Taste

Completed

• Conditions: Healthy

• Registration Number: NCT02357316
• Lead Sponsor: Purdue University

Brief Summary

The investigators seek to determine how genetics and the environment influence the ability to taste and smell fat. The investigators believe that people who consume higher fat diets and people who have higher body fat levels are less able to taste and smell fat. The investigators expect to see that people who are less able to taste and smell fat will share certain genetic differences.

Detailed Description

Not available

Study Timeline

• Study Start: 2013-11
• Study First Submitted: 2014-11-20
• Study First Submitted QC: 2015-02-02
• Study First Posted: 2015-02-06
• Primary Completion: 2016-07
• Study Completion: 2016-12
• Status Verified: 2018-01
• Last Update Submitted: 2018-01-16
• Last Update Posted: 2018-01-18

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 2500

Inclusion Criteria

• Willingness to participate
• Ages 8 and older

Exclusion Criteria

• Younger than 8 years old

Study & Design

• Study Type: OBSERVATIONAL
• Study Design: Not specified

Primary Outcome Measures

Name	Time	Method
Taste sensitivity	At visit	Intensity ratings of linoleic acid will be measured using a visual analog scale.
Genotype	At visit	Various SNPs related to taste will be genotyped.
Anthropometric measures	At visit	BMI, % body fat, % body water will be measured using BIA.
Dietary data	At visit	Exposure to high-fat foods and information from most recent meal (optional) will be evaluated.

Trial Locations

Locations (1)

Denver Museum of Nature & Science; 🇺🇸 Denver, Colorado, United States