Investigating Flavour-nutrient Learning in Humans Using Novel-flavoured, Selenium-fortified Biscuits
Overview
- Phase
- Not Applicable
- Intervention
- Not specified
- Conditions
- Selenium Status
- Sponsor
- Newcastle University
- Enrollment
- 102
- Locations
- 1
- Primary Endpoint
- Change in preference for the intervention flavour over two other test flavours and plain flavour, after 14 days of consumption of Se-fortified intervention-flavoured biscuits.
- Status
- Completed
- Last Updated
- 4 years ago
Overview
Brief Summary
This intervention study will investigate the relationship between consumption of selenium-fortified biscuits fortified with selenium-enriched yeast (approximately 60mcg of selenium per day for 14 days) and both plasma selenium concentration and plasma selenoprotein P concentration in adult human volunteers. It will also investigate how selenium-status may affect changes in sensory perception of the fortified biscuits when consumed for 7 and 14 consecutive days (Flavour-Nutrient Learning).
Detailed Description
There are different forms of selenium supplementation which may be used to improve selenium-status, one being selenium-enriched yeast. Selenium is an essential micronutrient consumed through food, however the selenium contents of foods is variable, and depends upon the soil the food has been grown in. The UK population may not consume enough selenium through their diet, due to selenium levels in British soil being low and the use of North American wheat flour being increasingly replaced with lower selenium European flour. It is therefore relevant to explore the ability of selenium-enriched yeast to improve selenium status if initially low. It is also important to investigate if the sensory attributes of selenium-fortified foods are different to unfortified foods. Additionally, investigating Flavour-Nutrient Learning (how selenium-status might change sensory perception of selenium-rich foods) could improve understanding of food choices. This study aims to investigate the following topics: 1. The relationship between selenium intake (through selenium-fortified biscuits) and selenium-status. 2. How selenium-status affects sensory perception of selenium-fortified biscuits (Flavour Nutrient Learning, FNL).
Investigators
Eligibility Criteria
Inclusion Criteria
- •Adult human volunteers, 18 years of age or older.
- •Generally healthy, meaning that if health issues such as hypertension, diabetes, arthritis etc. are present, they are well controlled by appropriate treatments.
- •Upon tasting the screening biscuit, are confident they would be able to eat the specified amount every day for 14 consecutive days.
- •No taste or smell disorders.
- •No difficulties with chewing and/or swallowing.
- •No intolerances and/or allergies to any of the test foods.
- •No impairments which may prevent mental understanding of the trial, or informed consent from being given.
- •No disorders/medication that would make blood sampling dangerous to their health.
- •Plasma selenium not lower than 28 µg/L or higher than 400 µg/L on analysis
- •Participants need to be able to visit Newcastle University for the scheduled visits.
Exclusion Criteria
- •Do not meet all requirements in the inclusion criteria.
Outcomes
Primary Outcomes
Change in preference for the intervention flavour over two other test flavours and plain flavour, after 14 days of consumption of Se-fortified intervention-flavoured biscuits.
Time Frame: Day 1 (baseline) and day 15 (post-14 days of intervention biscuit consumption).
Participants score their intervention flavour (the test flavour they eat for 14 days), two test flavours (not eaten for 14 days) and plain flavour using a visual analogue scale anchored by "not very"/0 and "very"/100. They do this for liking of smell, taste, texture, aftertaste and pleasantness of the overall eating experience. This is repeated three times (three plates of biscuits) in one food sensory test. Each attribute for each plate will have a 'preference score' calculated, using the following equation: Preference score = (score of intervention flavour) - (average score of other 3 flavours). Preference scores are then averaged across the three plates. Flavour preference change is calculated as the change in average flavour preference score from baseline (day 1 food sensory test) to after 14 days of intervention biscuit consumption at home (day 15 food sensory test): Preference change = day 15 score - day 1 score
Secondary Outcomes
- Change in preference for the intervention flavour over two other test flavours, after 7 days of consumption of Se-fortified biscuits flavoured with the intervention flavour.(Day 1 (baseline) and day 8 (post 7 days of intervention biscuit consumption).)
- Change in plasma selenium concentration after consumption of selenium-fortified biscuits (approximately 60 micrograms of selenium per day) daily for 14 consecutive days.(Day 1 (baseline) and day 15 (post 14 days of intervention biscuit consumption).)
- Change in preference for the intervention flavour over two other test flavours, after 14 days of consumption of Se-fortified biscuits flavoured with the intervention flavour.(Day 1 (baseline) and day 15 (post 14 days of intervention biscuit consumption).)
- Change in preference for the intervention flavour compared with plain flavour, after 7 days of consumption of Se-fortified biscuits flavoured with the intervention flavour.(Day 1 (baseline) and day 8 (post 7 days of intervention biscuit consumption).)
- Change in preference for the intervention flavour over two other test flavours and plain flavour, after 7 days of consumption of Se-fortified biscuits flavoured with the intervention flavour.(Day 1 (baseline) and day 8 (post 7 days of intervention biscuit consumption).)
- How many participants prefer their fortified intervention biscuit over an unfortified test biscuit in a paired comparison test?(Day 1 (baseline), day 8 (post-7 days intervention) and day 15 (post-14 days intervention).)
- Change in plasma selenium concentration after consumption of selenium-fortified biscuits (approximately 60 micrograms of selenium per day) daily for 7 consecutive days.(Day 1 (baseline) and day 8 (post 7 days of intervention biscuit consumption).)
- How many participants prefer a fortified test biscuit over an unfortified version of their intervention biscuit in a paired comparison test?(Day 1 (baseline), day 8 (post-7 days intervention) and day 15 (post-14 days intervention).)
- Change in preference for the intervention flavour over plain flavour, after 14 days of consumption of Se-fortified biscuits flavoured with the intervention flavour.(Day 1 (baseline) and day 15 (post 14 days of intervention biscuit consumption).)
- Change in plasma selenoprotein P (SEPP1) concentration after consumption of selenium-fortified biscuits (approximately 60 micrograms of selenium per day) daily for 7 consecutive days.(Day 1 (baseline) and day 8 (post 7 days of intervention biscuit consumption).)
- How many participants prefer a fortified test biscuit over an unfortified test biscuit of a different flavour in a paired comparison test?(Day 1 (baseline), day 8 (post-7 days intervention) and day 15 (post-14 days intervention).)
- Change in plasma selenoprotein P (SEPP1) concentration after consumption of selenium-fortified biscuits (approximately 60 micrograms of selenium per day) daily for 14 consecutive days.(Day 1 (baseline) and day 15 (post 14 days of intervention biscuit consumption).)