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Effects of a Six-Day Whole-Diet Intervention on Taste Perception and Dietary Behaviour in Young Adults

25. August 2026 aktualisiert von: YookChin Chia, Sunway University

Effects of a Six-Day Whole-Diet Intervention on Taste Perception, Dietary Behaviour, and Individual Differences in Young Adults

This study aims to investigate the effects of a specific diet modification on the pleasantness, desire, and saltiness intensities of selected foods and an ad libitum breakfast buffet through a randomized controlled trial with three arms. Participants will be randomized to either increase, decrease, or make no change to their daily intake of foods with a specific taste for six consecutive days, and outcomes will be assessed at two time points, at baseline (Day 1) and after the intervention (Day 7), alongside measures of adherence to the assigned diet. Each participant will receive an instruction to modify specific aspects of their diets for six days. This study is crucial for addressing diet-related health issues such as obesity, diabetes, and hypertension in Malaysia. By providing robust evidence on the effectiveness of specific diet modifications, the study can inform public health policies, improve dietary recommendations tailored to Malaysian cultural preferences, and promote long-term benefits.

Studienübersicht

Status

Abgeschlossen

Bedingungen

Intervention / Behandlung

Detaillierte Beschreibung

Excess dietary sodium intake is a major modifiable risk factor for hypertension and cardiovascular disease. Public health strategies often assume that reducing exposure to salty foods will lower salt preference and encourage healthier food choices through sensory adaptation; however, evidence from whole-diet interventions conducted under real-world conditions remains limited and inconsistent. Dietary sodium consumption substantially exceeds recommended levels in many countries, including Malaysia, and contributes to the global burden of hypertension and cardiovascular disease. Public health sodium reduction programmes are based on the premise that lowering exposure to salty foods can gradually shift taste preferences towards less salty diets through sensory adaptation. However, evidence supporting this mechanism is mixed, and most previous studies have relied on controlled laboratory settings, single foods, or salt solutions rather than whole-diet interventions.

The study aims to determine whether short-term changes in dietary sodium exposure are sufficient to modify salt taste perception and related eating behaviors and to identify factors associated with individual variation in these responses. The primary objective is to determine whether increasing or decreasing exposure to salty foods over six days alters salt-related taste perception compared with maintaining usual dietary habits. Secondary objectives are to examine changes in sodium intake and appetite-related outcomes and to explore demographic and anthropometric factors associated with taste perception responses. The findings will improve understanding of short-term sensory adaptation to dietary sodium exposure and provide evidence relevant to sodium reduction policies, food reformulation efforts, and behavioral interventions aimed at reducing population sodium intake.

Studientyp

Interventionell

Einschreibung (Tatsächlich)

115

Phase

  • Unzutreffend

Kontakte und Standorte

Dieser Abschnitt enthält die Kontaktdaten derjenigen, die die Studie durchführen, und Informationen darüber, wo diese Studie durchgeführt wird.

Studienorte

  • Malaysia
    • Selangor
      • Subang Jaya, Selangor, Malaysia, 47500
        • Department of Biomedical Sciences, Sir Jeffrey Cheah Sunway Medical School, Faculty of Medical and Life Sciences, Sunway University,.

Teilnahmekriterien

Forscher suchen nach Personen, die einer bestimmten Beschreibung entsprechen, die als Auswahlkriterien bezeichnet werden. Einige Beispiele für diese Kriterien sind der allgemeine Gesundheitszustand einer Person oder frühere Behandlungen.

Zulassungskriterien

Studienberechtigtes Alter

  • Erwachsene

Akzeptiert gesunde Freiwillige

Ja

Beschreibung

Inclusion Criteria:

  • Being a student or staff member of Sunway University or Sunway College
  • Aged 18-35 years
  • Able to communicate in English
  • Regularly consuming breakfast
  • Being willing and able to comply with all study procedures.

Exclusion Criteria:

  • Vegan/smokers/with chronic medical conditions (e.g., hypertension or diabetes)
  • Food allergies
  • Pregnant or breastfeeding
  • Currently dieting or attempting to lose weight
  • History of smell or taste impairment
  • Use medications or supplements that could affect taste perception.

Studienplan

Dieser Abschnitt enthält Einzelheiten zum Studienplan, einschließlich des Studiendesigns und der Messung der Studieninhalte.

Wie ist die Studie aufgebaut?

Designdetails

  • Hauptzweck: Verhütung
  • Zuteilung: Zufällig
  • Interventionsmodell: Parallele Zuordnung
  • Maskierung: Doppelt

Waffen und Interventionen

Teilnehmergruppe / Arm
Intervention / Behandlung
Experimental: Increase salty food consumption
Participants increase intake of salty foods and beverages.
Sonstiges: Experimental: Increased Salty Food Intake
Participants assigned to the increase group were instructed to increase their consumption of salty-tasting foods and beverages for six consecutive days (Days 1-6) while living in their usual environment. Participants selected their own foods and beverages but were encouraged to choose options consistent with a higher-salt dietary pattern. Written guidance and meal examples were provided to support implementation. Outcomes were assessed at baseline (Day 1) and after the intervention (Day 7).
Experimental: Decrease salty food consumption
Participants decrease intake of salty foods and beverages.
Sonstiges: Experimental: Decrease Salty Food Intake

Participants assigned to the decrease group were instructed to reduce their consumption of salty-tasting foods and beverages for six consecutive days (Days 1-6). Participants selected their own foods and beverages while attempting to minimize intake of high-salt items according to written guidance and examples. Outcomes were assessed at baseline (Day 1) and after the intervention (Day 7).

A six-day, self-directed dietary intervention designed to reduce exposure to salty foods and beverages under free-living conditions. Participants modified their habitual diet without direct provision of foods by the investigators
Aktiver Komparator: Maintain usual diet
Participants continue their habitual dietary practices
Sonstiges: Active Comparator: Maintain Usual Diet

Participants assigned to the maintain group were instructed to continue their usual eating habits and dietary practices for six consecutive days without making deliberate changes to salty food consumption. Outcomes were assessed at baseline (Day 1) and after the intervention (Day 7).

A six-day control condition in which participants maintained their habitual dietary intake under free-living conditions.

Was misst die Studie?

Primäre Ergebnismessungen

Ergebnis Maßnahme
Maßnahmenbeschreibung
Zeitfenster
Pleasantness
Zeitfenster: Pleasantness ratings will be collected at baseline (Day 1) and Day 7

Pleasantness ratings, indicated after tasting three salty foods (Foods 1-3) and three non-salty foods (Foods 4-6), will be measured on a 10-point Likert scale.

The rating scores will be averaged across the six test foods to generate composite scores. The aggregated pleasantness score will be used to capture overall taste responses rather than food-specific effects, consistent with whole-diet taste exposure theory.
Pleasantness ratings will be collected at baseline (Day 1) and Day 7
Desire to eat
Zeitfenster: Desire to eat ratings will be collected at baseline (Day 1) and Day 7

Desire to eat ratings, indicated after tasting three salty foods (Foods 1-3) and three non-salty foods (Foods 4-6), will be measured on a 10-point Likert scale.

The rating scores will be averaged across the six test foods to generate composite scores. The aggregated pleasantness score will be used to capture overall taste responses rather than food-specific effects, consistent with whole-diet taste exposure theory.
Desire to eat ratings will be collected at baseline (Day 1) and Day 7
Saltiness intensity
Zeitfenster: Saltiness intensity ratings will be collected at baseline (Day 1) and Day 7

Saltiness intensity ratings, indicated after tasting three salty foods (Foods 1-3) and three non-salty foods (Foods 4-6), will be measured on a 10-point Likert scale.

The rating scores will be averaged across the six test foods to generate composite scores. The aggregated pleasantness score will be used to capture overall taste responses rather than food-specific effects, consistent with whole-diet taste exposure theory.
Saltiness intensity ratings will be collected at baseline (Day 1) and Day 7

Sekundäre Ergebnismessungen

Ergebnis Maßnahme
Maßnahmenbeschreibung
Zeitfenster
Dietary sodium intake
Zeitfenster: Dietary sodium intake is estimated at baseline (Day 1) and Day 7
Dietary sodium intake will be estimated from pre- and post-foods consumed by each participant.
Dietary sodium intake is estimated at baseline (Day 1) and Day 7
Sodium Density
Zeitfenster: Sodium density will be assessed at baseline (Day 1) and Day 7
Sodium density (mg/g) will be computed to distinguish compositional from volumetric changes in sodium intake.
Sodium density will be assessed at baseline (Day 1) and Day 7
Appetite
Zeitfenster: Appetite will be assessed at the baseline (Day 1) and Day 7
Appetite will be rated on 0-10 Likert scales at the start of each test session.
Appetite will be assessed at the baseline (Day 1) and Day 7
Adherence
Zeitfenster: Adherence was assessed only on Day 7
Adherence is a self-reported measure rated on a 10-point Likert scale.
Adherence was assessed only on Day 7

Mitarbeiter und Ermittler

Hier finden Sie Personen und Organisationen, die an dieser Studie beteiligt sind.

Sponsor

Sunway University

Ermittler

  • Hauptermittler: Yee-How Say, PhD, Department of Biomedical Sciences, Sir Jeffrey Cheah Sunway Medical School, Faculty of Medical and Life Sciences, Sunway University, 5, Jalan Universiti, Bandar Sunway, 47500 Subang Jaya, Selangor, Malaysia.

Publikationen und hilfreiche Links

Die Bereitstellung dieser Publikationen erfolgt freiwillig durch die für die Eingabe von Informationen über die Studie verantwortliche Person. Diese können sich auf alles beziehen, was mit dem Studium zu tun hat.

Allgemeine Veröffentlichungen

Studienaufzeichnungsdaten

Diese Daten verfolgen den Fortschritt der Übermittlung von Studienaufzeichnungen und zusammenfassenden Ergebnissen an ClinicalTrials.gov. Studienaufzeichnungen und gemeldete Ergebnisse werden von der National Library of Medicine (NLM) überprüft, um sicherzustellen, dass sie bestimmten Qualitätskontrollstandards entsprechen, bevor sie auf der öffentlichen Website veröffentlicht werden.

Haupttermine studieren

Studienbeginn (Tatsächlich)

1. April 2026

Primärer Abschluss (Tatsächlich)

31. Juli 2026

Studienabschluss (Tatsächlich)

31. Juli 2026

Studienanmeldedaten

Zuerst eingereicht

15. Juli 2026

Zuerst eingereicht, das die QC-Kriterien erfüllt hat

22. Juli 2026

Zuerst gepostet (Tatsächlich)

24. Juli 2026

Studienaufzeichnungsaktualisierungen

Letztes Update gepostet (Tatsächlich)

27. August 2026

Letztes eingereichtes Update, das die QC-Kriterien erfüllt

25. August 2026

Zuletzt verifiziert

1. August 2026

Mehr Informationen

Begriffe im Zusammenhang mit dieser Studie

Schlüsselwörter

Zusätzliche relevante MeSH-Bedingungen

Andere Studien-ID-Nummern

  • SunwayU

Plan für individuelle Teilnehmerdaten (IPD)

Planen Sie, individuelle Teilnehmerdaten (IPD) zu teilen?

NEIN

Beschreibung des IPD-Plans

The principal investigator will make the data available on reasonable request

Arzneimittel- und Geräteinformationen, Studienunterlagen

Studiert ein von der US-amerikanischen FDA reguliertes Arzneimittelprodukt

Nein

Studiert ein von der US-amerikanischen FDA reguliertes Geräteprodukt

Nein

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