Interaction of Inflammation, Taste Perception and Preferences As a Function of Physical Activity and Body Composition

Completed

• Conditions: Taste, Altered
• Interventions: Behavioral: Physical activity

• Registration Number: NCT06384365
• Lead Sponsor: University of Vienna

Brief Summary

The aim of this study is to investigate whether differences in taste perception and preference behavior can be attributed to inflammatory processes induced by physical activity. The focus will be on sweet taste and the perception of fat. A non-invasive, observational study design will be used.

Detailed Description

This study adresses the question of whether there is a connection between low-grade inflammation caused by physical activity and a change in taste perception and preference for the sweet taste. The taste perception, preference behavior and inflammation in athletic and healthy non-athletic subjects using an observational study design is investigated.

The hypothesis is that athletic test subjects, compared to healthy, physically inactive subjects, show increased inflammation values, in the range of a low-grade inflammation, and that this results in a lower sensitivity and increased preference for sweet taste.

The primary parameters to be investigated are a possible correlation between the level of physical activity physical activity or body composition and the recognition threshold for the sweet taste as well as the preference. In addition, a correlation between the concentration of TNF-α and IL-6 in saliva sweet recognition threshold and sweet preference will be investigated.

Secondary parameters to be analyzed are the preference for fatty substances, the perception threshold for the perception threshold for the fatty taste, taste receptors in saliva for the sweet and fatty taste, the concentration of 8-epi-PGF2α in the urine as a marker for oxidative stress, and the number of fungiform papillae on the tongue are determined.

Study Timeline

• Study Start: 2024-04-15
• Study First Submitted: 2024-04-21
• Study First Submitted QC: 2024-04-21
• Study First Posted: 2024-04-25
• Primary Completion: 2024-09-30
• Study Completion: 2024-09-30
• Status Verified: 2024-11
• Last Update Submitted: 2024-11-20
• Last Update Posted: 2024-11-25

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 64

Inclusion Criteria

• healthy
• non-smoking
• normal taste and smell perception

Exclusion Criteria

• pregnancy or breast-feeding
• regular smokers
• regular intake of medication
• metabolic diseases that require drug therapy
• ageusia or anosmia
• alcohol or drug addiction
• intake of antibiotics within the past 2 months
• vegan diet
• viral or bacterial infection wihtin the past three weeks

Study & Design

• Study Type: OBSERVATIONAL
• Study Design: Not specified

Arm && Interventions

Group	Intervention	Description
Athlectic	Physical activity	BMI 18.5 - 29.99 kg/m², intensive physical activity per week \> 6 h (spread over min. 3 days)

Primary Outcome Measures

Name	Time	Method
Body composition	day 1	body fat percentage
Low-grade inflammation	day 1	Concentration of interleukin 6 and tumor necrosis factor alpha in unstimulated saliva
Taste sensitivity	day 1	detection threshold for sweet and fatty taste analysed using a 3-AFC test
Taste preference	day 1	preference for sweet and fatty taste analyzed by means of a Food Frequency Questionnaire and food choices from a standardized breakfast

Secondary Outcome Measures

Name	Time	Method
fungiform papillae density	day 1	The number of fungiform papillae in a definded area of 1 cm² at the tip of the tongue is counted after staining of the tomgue with methylene blute
Oxidative Stress	day 1	8-epi-PGF2α analysis in urine

Trial Locations

Locations (1)

Christian Doppler Laboratory for Taste Research; 🇦🇹 Vienna, Austria