Investigation of the Perception of Protein Fortified Foods and Beverages
- Conditions
- Food SensitivityFood PreferencesIndividual Difference
- Interventions
- Behavioral: Solid ModelBehavioral: Liquid Model
- Registration Number
- NCT03798730
- Lead Sponsor
- University of Reading
- Brief Summary
This study aims to investigate whether protein fortification of foods and beverages causes mouthdrying and mucoadhesion and whether this is influenced by age and saliva flow.
- Detailed Description
1. To investigate, by using protein fortified foods and beverages, whether mucoadhesion to the oral cavity is greater for older adults compared to younger adults and determine whether it is related to salivary flow rate.
2. To determine whether protein fortification of foods and beverages causes mouthdrying and whether perception and acceptance are influenced by age and individual differences in saliva flow.
These aims will be investigated using two different models: a liquid model using whey protein and a solid model using protein fortified biscuits and cakes.
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- All
- Target Recruitment
- 84
- Age 18-30 years or over 65 years
- Self reported as healthy (no specific disease states)
- Cognitively impaired
- Allergies or intolerances that include coeliac disease, lactose or gluten intolerance
- Diabetic
- Had oral surgery
- Had stroke
- Smoker
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- CROSSOVER
- Arm && Interventions
Group Intervention Description Solid Model Solid Model 1. Cake -Control Vanilla Cake and Protein Fortified Vanilla Cake 2. Biscuit -Control Lemon Biscuit and Protein Fortified Lemon Biscuit Liquid Model Liquid Model Whey Protein Beverages * Native sample (protein unheated) * Denatured whey protein (protein heated to denature)
- Primary Outcome Measures
Name Time Method Saliva sample to examine change over time of protein remaining in mouth (Mucoadhesion) Saliva collection at 4 timepoints post swallowing of each sample (15s, 30s, 60s, 120s) at study visits two and three, reported at 1 year. Participants drink whey protein beverages (unheated and heated protein) then after different time points post swallowing (15 seconds to 5 minutes) expectorated saliva is collected to analyse protein for the extent of mucoadhesion)
- Secondary Outcome Measures
Name Time Method Mouthdrying from whey protein At one time point (visit 1) reported at 1 year. Perceived mouth drying from whey protein beverages (unheated and heated whey protein) using data from sensory methods (rating drying as well as discrimination tests "which is the stronger in drying")
Mouthdrying from biscuits At one time point (visit 2) reported at 1 year. Perceived mouth drying from protein fortified lemon biscuits and control lemon biscuit using data from sensory methods (rating drying as well as discrimination tests "which is the stronger in drying")
Mouthdrying from cake At one time point (visit 3) reported at 1 year. Perceived mouth drying from protein fortified vanilla cake and control vanilla cake using data from sensory methods (rating drying as well as discrimination tests "which is the stronger in drying")
Questionnaire At one time point (visit 1) reported at 1 year. Dental status and mouth behaviour categorisation via a questionnaire. Category data (ie participants check boxes that apply). The dental status questionnaire is adapted from the WHO oral health questionnaire, it indicates where a participant has poor dental status. The mouth behaviour questionnaire is a validated questionnaire (JMBM, trademarked), we are investigating whether it relates to perception of protein fortified foods.
Saliva Collection Reported at 1 year (Unstimulated saliva flow taken at the start of every study visit. Stimulated saliva flow taken at the start of study visit one.) Salivary flow rates from unstimulated and stimulated saliva samples.
Trial Locations
- Locations (1)
Sensory Science Centre, Department of Food and Nutritional Sciences, University of Reading
🇬🇧Reading, Berkshire, United Kingdom