Associations between the perception of different oils, sensory detection thresholds for oleic acid and taste intensity ratings for sucrose and sodium chloride

Not Applicable

Completed

• Conditions: obesity; Diet and Nutrition - Obesity; Neurological - Studies of the normal brain and nervous system

• Registration Number: ACTRN12616000790448
• Lead Sponsor: Prof. Russell Keast

Brief Summary

Not available

Detailed Description

Not available

Study Timeline

• Results First Posted: 1900-01-01
• Study Start: 2016-06-17
• Last Update Posted: 13 January 2020

Recruitment & Eligibility

• Status: Completed
• Sex: All
• Target Recruitment: 30

Inclusion Criteria

aged 18-55 years, self-reported normal smell and taste function

Exclusion Criteria

impairments in smell and/or taste, pregnancy, lactose intolerance

Study & Design

• Study Type: Observational
• Study Design: Not specified

Primary Outcome Measures

Name	Time	Method
Determination of detection thresholds for canola oil as a triglyceride-rich source of fat, assessed using the 3-alternative forced choice method.[Assessed on 3 testing sessions on 3-non-consecutive days.];Examination of the reliability of detection thresholds for canola oil, assessed using the 3-alternative forced choice method in a repeated measure design.[Assessed on 3 testing sessions on 3-non-consecutive days.];Examination of the impact of lingual lipase activity on detection thresholds for canola oil and oleic acid, assessed by collecting saliva samples on the initial measurement and determination of the lingual lipase activity.[Assessed once participants have completed the 12 visits.]

Secondary Outcome Measures

Name	Time	Method
Examination of correlations between detection thresholds for canola oil, paraffin oil, oleic acid, canola oil + oleic acid assessed by using the 3-alternative forced choice method for each stimulus and taste intensity ratings for sucrose and sodium chloride[Assessed once participants have completed the 12 visits.];Examination of correlations between detection thresholds of the four stimuli and BMI, assessed by using the 3-alternative forced choice method for each stimulus and by measuring body weight and height.[Assessed once participants have completed the 12 visits.];Examination of correlations between detection thresholds of the four stimuli and food consumption/eating behaviour, determined by using the 3-alternative forced choice method for each stimulus, food diaries and several eating-behaviour-related questionnaires (Food Frequency Questionnaire, Food Like-Dislike Questionnaire, Visual Analogue Scales on physiological states (e.g. hunger)).[Assessed once participants have completed the 12 visits.]