Food Composition and Palatability (FCandP)

February 2, 2015 updated by: Richard Mattes, Purdue University
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).

Study Overview

Status

Completed

Conditions

Study Type

Observational

Enrollment (Actual)

52

Contacts and Locations

This section provides the contact details for those conducting the study, and information on where this study is being conducted.

Study Locations

  • United States
    • Indiana
      • W. Lafayette, Indiana, United States, 47907
        • Purdue Univeristy

Participation Criteria

Researchers look for people who fit a certain description, called eligibility criteria. Some examples of these criteria are a person's general health condition or prior treatments.

Eligibility Criteria

Ages Eligible for Study

18 years to 64 years (Adult)

Accepts Healthy Volunteers

Yes

Genders Eligible for Study

All

Sampling Method

Non-Probability Sample

Study Population

unselected convenience sample

Description

Inclusion Criteria:

  • Age 18-64
  • Healthy
  • Non-smoker

Exclusion Criteria:

  • Food allergies
  • Inability to detect and identify basic tastes

Study Plan

This section provides details of the study plan, including how the study is designed and what the study is measuring.

How is the study designed?

Design Details

Cohorts and Interventions

Group / Cohort
Taste and hedonic ratings of NEFA
Linoleic acid solutions from 0.005% to 1.58%. Participants swish and spit 10 - 7.5mL solutions.

What is the study measuring?

Primary Outcome Measures

Outcome Measure
Measure Description
Time Frame
NEFA sensitivity (Participants will taste and rate 10 solutions based on intensity)
Time Frame: 1 day
Participants will taste and rate 10 solutions based on intensity
1 day

Secondary Outcome Measures

Outcome Measure
Measure Description
Time Frame
Food consumption and preference (Participants will answer questions regarding consumption of foods and preference)
Time Frame: 1 day
Participants will answer questions regarding consumption of foods and preference.
1 day

Collaborators and Investigators

This is where you will find people and organizations involved with this study.

Sponsor

Purdue University

Study record dates

These dates track the progress of study record and summary results submissions to ClinicalTrials.gov. Study records and reported results are reviewed by the National Library of Medicine (NLM) to make sure they meet specific quality control standards before being posted on the public website.

Study Major Dates

Study Start

October 1, 2014

Primary Completion (Actual)

November 1, 2014

Study Completion (Actual)

November 1, 2014

Study Registration Dates

First Submitted

December 22, 2014

First Submitted That Met QC Criteria

February 2, 2015

First Posted (Estimate)

February 6, 2015

Study Record Updates

Last Update Posted (Estimate)

February 6, 2015

Last Update Submitted That Met QC Criteria

February 2, 2015

Last Verified

December 1, 2014

More Information

Terms related to this study

Keywords

Other Study ID Numbers

  • 055-0390

This information was retrieved directly from the website clinicaltrials.gov without any changes. If you have any requests to change, remove or update your study details, please contact register@clinicaltrials.gov. As soon as a change is implemented on clinicaltrials.gov, this will be updated automatically on our website as well.

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