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

25 augustus 2026 bijgewerkt door: 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.

Studie Overzicht

Toestand

Voltooid

Conditie

Interventie / Behandeling

Gedetailleerde beschrijving

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.

Studietype

Ingrijpend

Inschrijving (Werkelijk)

115

Fase

  • Niet toepasbaar

Contacten en locaties

In dit gedeelte vindt u de contactgegevens van degenen die het onderzoek uitvoeren en informatie over waar dit onderzoek wordt uitgevoerd.

Studie Locaties

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

Deelname Criteria

Onderzoekers zoeken naar mensen die aan een bepaalde beschrijving voldoen, de zogenaamde geschiktheidscriteria. Enkele voorbeelden van deze criteria zijn iemands algemene gezondheidstoestand of eerdere behandelingen.

Geschiktheidscriteria

Leeftijden die in aanmerking komen voor studie

  • Volwassen

Accepteert gezonde vrijwilligers

Ja

Beschrijving

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.

Studie plan

Dit gedeelte bevat details van het studieplan, inclusief hoe de studie is opgezet en wat de studie meet.

Hoe is de studie opgezet?

Ontwerpdetails

  • Primair doel: Preventie
  • Toewijzing: Gerandomiseerd
  • Interventioneel model: Parallelle opdracht
  • Masker: Dubbele

Wapens en interventies

Deelnemersgroep / Arm
Interventie / Behandeling
Experimenteel: Increase salty food consumption
Participants increase intake of salty foods and beverages.
Ander: 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).
Experimenteel: Decrease salty food consumption
Participants decrease intake of salty foods and beverages.
Ander: 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
Actieve vergelijker: Maintain usual diet
Participants continue their habitual dietary practices
Ander: 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.

Wat meet het onderzoek?

Primaire uitkomstmaten

Uitkomstmaat
Maatregel Beschrijving
Tijdsspanne
Pleasantness
Tijdsspanne: 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
Tijdsspanne: 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
Tijdsspanne: 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

Secundaire uitkomstmaten

Uitkomstmaat
Maatregel Beschrijving
Tijdsspanne
Dietary sodium intake
Tijdsspanne: 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
Tijdsspanne: 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
Tijdsspanne: 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
Tijdsspanne: 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

Medewerkers en onderzoekers

Hier vindt u mensen en organisaties die betrokken zijn bij dit onderzoek.

Sponsor

Sunway University

Onderzoekers

  • Hoofdonderzoeker: 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.

Publicaties en nuttige links

De persoon die verantwoordelijk is voor het invoeren van informatie over het onderzoek stelt deze publicaties vrijwillig ter beschikking. Dit kan gaan over alles wat met het onderzoek te maken heeft.

Algemene publicaties

Studie record data

Deze datums volgen de voortgang van het onderzoeksdossier en de samenvatting van de ingediende resultaten bij ClinicalTrials.gov. Studieverslagen en gerapporteerde resultaten worden beoordeeld door de National Library of Medicine (NLM) om er zeker van te zijn dat ze voldoen aan specifieke kwaliteitscontrolenormen voordat ze op de openbare website worden geplaatst.

Bestudeer belangrijke data

Studie start (Werkelijk)

1 april 2026

Primaire voltooiing (Werkelijk)

31 juli 2026

Studie voltooiing (Werkelijk)

31 juli 2026

Studieregistratiedata

Eerst ingediend

15 juli 2026

Eerst ingediend dat voldeed aan de QC-criteria

22 juli 2026

Eerst geplaatst (Werkelijk)

24 juli 2026

Updates van studierecords

Laatste update geplaatst (Werkelijk)

27 augustus 2026

Laatste update ingediend die voldeed aan QC-criteria

25 augustus 2026

Laatst geverifieerd

1 augustus 2026

Meer informatie

Termen gerelateerd aan deze studie

Trefwoorden

Aanvullende relevante MeSH-voorwaarden

Andere studie-ID-nummers

  • SunwayU

Plan Individuele Deelnemersgegevens (IPD)

Bent u van plan om gegevens van individuele deelnemers (IPD) te delen?

NEE

Beschrijving IPD-plan

The principal investigator will make the data available on reasonable request

Informatie over medicijnen en apparaten, studiedocumenten

Bestudeert een door de Amerikaanse FDA gereguleerd geneesmiddel

Nee

Bestudeert een door de Amerikaanse FDA gereguleerd apparaatproduct

Nee

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