Heritability and Genetics of Fat Taste
Trial Snapshot
- Phase
- Not Applicable
- Status
- Completed
- Sponsor
- Purdue University
- Enrollment
- 2,500
- Locations
- 1
- Primary Endpoint
- Taste sensitivity
Study Overview
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.
Study Design
- Study Type
- Observational
- Observational Model
- Ecologic Or Community
- Time Perspective
- Cross Sectional
Eligibility Criteria
- Ages
- 8 Years to — (Child, Adult, Older Adult)
- Sex
- All
- Accepts Healthy Volunteers
- Yes
Inclusion Criteria
- •Willingness to participate
- •Ages 8 and older
Exclusion Criteria
- •Younger than 8 years old
Outcomes
Primary Outcomes
Taste sensitivity
Time Frame: At visit
Intensity ratings of linoleic acid will be measured using a visual analog scale.
Genotype
Time Frame: At visit
Various SNPs related to taste will be genotyped.
Anthropometric measures
Time Frame: At visit
BMI, % body fat, % body water will be measured using BIA.
Dietary data
Time Frame: At visit
Exposure to high-fat foods and information from most recent meal (optional) will be evaluated.
Secondary Outcomes
No secondary outcomes reported
Investigators
Richard Mattes
dir of public health/dist prof nutr sc
Purdue University