Effects of a Six-Day Whole-Diet Intervention on Taste Perception and Dietary Behaviour in Young Adults
Effects of a Six-Day Whole-Diet Intervention on Taste Perception, Dietary Behaviour, and Individual Differences in Young Adults
연구 개요
상태
상세 설명
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.
연구 유형
등록 (실제)
단계
- 해당 없음
연락처 및 위치
연구 장소
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Selangor
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Subang Jaya, Selangor, 말레이시아, 47500
- Department of Biomedical Sciences, Sir Jeffrey Cheah Sunway Medical School, Faculty of Medical and Life Sciences, Sunway University,.
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참여기준
자격 기준
공부할 수 있는 나이
- 성인
건강한 자원 봉사자를 받아들입니다
설명
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.
공부 계획
연구는 어떻게 설계됩니까?
디자인 세부사항
- 주 목적: 방지
- 할당: 무작위
- 중재 모델: 병렬 할당
- 마스킹: 더블
무기와 개입
참가자 그룹 / 팔 |
개입 / 치료 |
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실험적: Increase salty food consumption
Participants increase intake of salty foods and beverages.
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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).
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실험적: Decrease salty food consumption
Participants decrease intake of salty foods and beverages.
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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 |
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활성 비교기: Maintain usual diet
Participants continue their habitual dietary practices
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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. |
연구는 무엇을 측정합니까?
주요 결과 측정
결과 측정 |
측정값 설명 |
기간 |
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Pleasantness
기간: Pleasantness ratings will be collected at baseline (Day 1) and Day 7
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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
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Desire to eat
기간: Desire to eat ratings will be collected at baseline (Day 1) and Day 7
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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
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Saltiness intensity
기간: Saltiness intensity ratings will be collected at baseline (Day 1) and Day 7
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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
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2차 결과 측정
결과 측정 |
측정값 설명 |
기간 |
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Dietary sodium intake
기간: Dietary sodium intake is estimated at baseline (Day 1) and Day 7
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Dietary sodium intake will be estimated from pre- and post-foods consumed by each participant.
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Dietary sodium intake is estimated at baseline (Day 1) and Day 7
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Sodium Density
기간: Sodium density will be assessed at baseline (Day 1) and Day 7
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Sodium density (mg/g) will be computed to distinguish compositional from volumetric changes in sodium intake.
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Sodium density will be assessed at baseline (Day 1) and Day 7
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Appetite
기간: Appetite will be assessed at the baseline (Day 1) and Day 7
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Appetite will be rated on 0-10 Likert scales at the start of each test session.
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Appetite will be assessed at the baseline (Day 1) and Day 7
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Adherence
기간: Adherence was assessed only on Day 7
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Adherence is a self-reported measure rated on a 10-point Likert scale.
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Adherence was assessed only on Day 7
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공동 작업자 및 조사자
수사관
- 수석 연구원: 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.
간행물 및 유용한 링크
일반 간행물
- Mojadadi A, Au A, Ortiz Cerda T, Shao JY, O'Neil T, Bell-Anderson K, Andersen JW, Webb J, Salah W, Ahmad G, Harris HH, Witting PK. Dietary supplementation of male mice with inorganic, organic or nanoparticle selenium preparations: evidence supporting a putative gut-thyroid-male fertility axis. Redox Rep. 2025 Dec;30(1):2495367. doi: 10.1080/13510002.2025.2495367. Epub 2025 Apr 25.
- Bielat AD, Rogers PJ, Appleton KM. Effects of a six-day, whole-diet sweet taste intervention on pleasantness, desire for and intakes of sweet foods: a randomised controlled trial. Br J Nutr. 2025 Jan 28;133(2):277-288. doi: 10.1017/S0007114524003209. Epub 2024 Dec 19.
연구 기록 날짜
연구 주요 날짜
연구 시작 (실제)
기본 완료 (실제)
연구 완료 (실제)
연구 등록 날짜
최초 제출
QC 기준을 충족하는 최초 제출
처음 게시됨 (실제)
연구 기록 업데이트
마지막 업데이트 게시됨 (실제)
QC 기준을 충족하는 마지막 업데이트 제출
마지막으로 확인됨
추가 정보
이 연구와 관련된 용어
기타 연구 ID 번호
- SunwayU
개별 참가자 데이터(IPD) 계획
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