Heritability and Genetics of Fat Taste
Overview
- Phase
- Not Applicable
- Intervention
- Not specified
- Conditions
- Healthy
- Sponsor
- Purdue University
- Enrollment
- 2500
- Locations
- 1
- Primary Endpoint
- Taste sensitivity
- Status
- Completed
- Last Updated
- 8 years ago
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.
Investigators
Richard Mattes
dir of public health/dist prof nutr sc
Purdue University
Eligibility Criteria
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.