Food Composition and Palatability
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 52
- 试验地点
- 1
- 主要终点
- NEFA sensitivity (Participants will taste and rate 10 solutions based on intensity)
研究概览
简要总结
This study will investigate fat taste and if free fatty acids (FFA) in food function as a signal for fat content. FFA are quite unpleasant - the investigators want to measure if the concentration in different foods correlates with hedonic preference. FFA concentration from a variety of foods will be used to determine if people who have greater sensitivity for FFA find foods with higher FFA concentrations less acceptable. Further, this study with determine whether the relationship between fat taste and hedonic food preference is modified by sex and body mass index (BMI).
研究设计
- 研究类型
- Observational
- 观察模型
- Ecologic Or Community
- 时间视角
- Cross Sectional
入排标准
- 年龄范围
- 18 Years 至 64 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Age 18-64
- •Non-smoker
排除标准
- •Food allergies
- •Inability to detect and identify basic tastes
结局指标
主要结局
NEFA sensitivity (Participants will taste and rate 10 solutions based on intensity)
时间窗: 1 day
Participants will taste and rate 10 solutions based on intensity
次要结局
- Food consumption and preference (Participants will answer questions regarding consumption of foods and preference)(1 day)
研究者
Richard Mattes
Distinguished Prof. Nutrition Sciences
Purdue University