Interaction of Inflammation, Taste Perception and Preferences As a Function of Physical Activity and Body Composition

Interaktion Von Ausgewählten Inflammationsparametern, Geschmackswahrnehmung Und Geschmackspräferenzen in Abhängigkeit Von Physischer Aktivität Und Körperzusammensetzung

The aim of this study is to investigate whether differences in taste perception and preference behavior can be attributed to inflammatory processes induced by physical activity. The focus will be on sweet taste and the perception of fat. A non-invasive, observational study design will be used.

Study Overview

• Status: Completed
• Conditions: Taste, Altered
• Intervention / Treatment: Behavioral: Physical activity

Detailed Description

This study adresses the question of whether there is a connection between low-grade inflammation caused by physical activity and a change in taste perception and preference for the sweet taste. The taste perception, preference behavior and inflammation in athletic and healthy non-athletic subjects using an observational study design is investigated.

The hypothesis is that athletic test subjects, compared to healthy, physically inactive subjects, show increased inflammation values, in the range of a low-grade inflammation, and that this results in a lower sensitivity and increased preference for sweet taste.

The primary parameters to be investigated are a possible correlation between the level of physical activity physical activity or body composition and the recognition threshold for the sweet taste as well as the preference. In addition, a correlation between the concentration of TNF-α and IL-6 in saliva sweet recognition threshold and sweet preference will be investigated.

Secondary parameters to be analyzed are the preference for fatty substances, the perception threshold for the perception threshold for the fatty taste, taste receptors in saliva for the sweet and fatty taste, the concentration of 8-epi-PGF2α in the urine as a marker for oxidative stress, and the number of fungiform papillae on the tongue are determined.

• Study Type: Observational
• Enrollment (Actual): 64

Contacts and Locations

Study Locations

• Austria
  • Vienna, Austria, 1090
    • Christian Doppler Laboratory for Taste Research

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: Adult
• Accepts Healthy Volunteers: Yes

• Sampling Method: Probability Sample

Study Population

A total of 66 healthy adult participants, devided into two groups:

Group of athletic test subjects: BMI 18.5 - 29.99 kg/m², intensive training sessions at least 3 days a week and at least 6 h per week Group of healthy, non-athletic test subjects: BMI 18.5 - 24.99 kg/m², sporting activity ≤ 150 min per week

Description

Inclusion Criteria:

• healthy
• non-smoking
• normal taste and smell perception

Exclusion Criteria:

• pregnancy or breast-feeding
• regular smokers
• regular intake of medication
• metabolic diseases that require drug therapy
• ageusia or anosmia
• alcohol or drug addiction
• intake of antibiotics within the past 2 months
• vegan diet
• viral or bacterial infection wihtin the past three weeks

Study Plan

How is the study designed?

Number of groups / cohorts

2

Cohorts and Interventions

Group / Cohort	Intervention / Treatment
Control; Healthy test subjects, BMI 18.5 - 24.99 kg/m², sporting activity per week ≤ 150 minutes
Athlectic; BMI 18.5 - 29.99 kg/m², intensive physical activity per week > 6 h (spread over min. 3 days)	Behavioral: Physical activity; The control and the athletic group differ in the degree of physical acitvity

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Taste sensitivity	detection threshold for sweet and fatty taste analysed using a 3-AFC test	day 1
Taste preference	preference for sweet and fatty taste analyzed by means of a Food Frequency Questionnaire and food choices from a standardized breakfast	day 1
Body composition	body fat percentage	day 1
Low-grade inflammation	Concentration of interleukin 6 and tumor necrosis factor alpha in unstimulated saliva	day 1

Secondary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Oxidative Stress	8-epi-PGF2α analysis in urine	day 1
fungiform papillae density	The number of fungiform papillae in a definded area of 1 cm² at the tip of the tongue is counted after staining of the tomgue with methylene blute	day 1

Collaborators and Investigators

• Sponsor: University of Vienna
• Investigators: Principal Investigator: Barbara Lieder, PhD, University of Vienna

Study record dates

Study Major Dates

• Study Start (Actual): April 15, 2024
• Primary Completion (Actual): September 30, 2024
• Study Completion (Actual): September 30, 2024

Study Registration Dates

• First Submitted: April 21, 2024
• First Submitted That Met QC Criteria: April 21, 2024
• First Posted (Actual): April 25, 2024

Study Record Updates

• Last Update Posted (Estimated): November 25, 2024
• Last Update Submitted That Met QC Criteria: November 20, 2024
• Last Verified: November 1, 2024

More Information

Terms related to this study

• Keywords: physical activity; inflammation; taste; preference; sweet
• Additional Relevant MeSH Terms: Neurologic Manifestations; Nervous System Diseases; Sensation Disorders; Taste Disorders; Dysgeusia
• Other Study ID Numbers: 706014-4

Plan for Individual participant data (IPD)

• Plan to Share Individual Participant Data (IPD)?: NO

Drug and device information, study documents

• Studies a U.S. FDA-regulated drug product: No
• Studies a U.S. FDA-regulated device product: No
• product manufactured in and exported from the U.S.: No