Anthropometric Variables and Perception of Bitter Taste in Obese Adults or Not
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 262
- 主要终点
- Sensitivity of bitter taste 2
研究概览
简要总结
Although taste influences food choices and favours diseases like obesity, there is no consensus about the existence of correlations between bitterness and anthropometric variables. Also, an electronic-based method for data collection could provide a more appropriate way for the evaluation of taste perception and save time.
The objective is to search for correlations between bitterness and anthropometric variables.
详细描述
A cross-sectional study evaluating correlations between the bitterness rates given on a generalized Labeled Magnitude Scale, anthropometrics and other variables. Bitterness perceptions at the tip of the tongue (TOTp) and at the whole mouth (WMp) were recorded using a locally developed novel cloud-based software (Cloud-gLMS). The ANCOVA test was adjusted using TOTp and WMp as dependent variables and age, height, weight, BMI, gender, waist circumference, alcohol intake, comorbidities, and use of medications as independent variables.
研究设计
- 研究类型
- Observational
- 观察模型
- Other
- 时间视角
- Cross Sectional
入排标准
- 年龄范围
- 18 Years 至 59 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Weight limit of 150 kg and who are able to read the text with the guidelines on how to be punctuated the sensation of bitter in the generalized labeled scale.
排除标准
- •Being a relative of the first degree of a patient already included in the research, tobacco in the forms of cigarettes, pipes and cigars in the last 30 days, presence of coryza, nasal congestion or frequent sneezing, dental treatment on the same day of the research. Being a dementia sufferer, having an altered, drowsy level of consciousness. Show upper limb tremor visible.
结局指标
主要结局
Sensitivity of bitter taste 2
时间窗: 1 time
The volunteer will perform a "mouthwash" with the quinine solution, and will point a note to the bitter level.
Sensitivity of bitter taste 1
时间窗: 1 time
It will be gently applied at the end of the tongue, by means of a swab soaked in the quinine solution at room temperature, in continuous movements from left to right, and will point a note to the bitter level.
次要结局
未报告次要终点
研究者
Julio Sergio Marchini
Principal Investigator
University of Sao Paulo