- ICH GCP
- US Clinical Trials Registry
- Klinisk utprøving NCT04302779
Investigating the Influence of Age and Saliva Flow on the Perception of Protein Fortified Foods and Beverages
Studieoversikt
Status
Intervensjon / Behandling
Detaljert beskrivelse
To investigate whether whey protein beverages cause mouthdrying in older adults and if perception and acceptance are influenced by repeated consumption, age and individual differences in saliva flow.
To investigate whether protein fortification of cupcakes causes mouthdrying and if perception and acceptance are influenced by repeated consumption, age and individual differences in saliva flow in a home environment.
To investigate whether mucoadhesion is present within different food models, if sensitivity to mucoadhesion increases with age and to determine if a reduced salivary flow results in strengthened mucoadhesion.
Studietype
Registrering (Faktiske)
Fase
- Ikke aktuelt
Kontakter og plasseringer
Studiesteder
-
-
-
Reading, Storbritannia, RG66UR
- Sensory Science Centre, University of Reading
-
-
Deltakelseskriterier
Kvalifikasjonskriterier
Alder som er kvalifisert for studier
Tar imot friske frivillige
Kjønn som er kvalifisert for studier
Beskrivelse
Inclusion Criteria:
- Age (18-30 years or over 65 years)
- Healthy
Exclusion Criteria:
- Cognitively impaired
- Allergies, intolerance and special dietary requirements (for example coeliac disease, lactose / gluten intolerance)
- Suffer from diabetes
- Oral surgery
- Stroke
- Smoker
- Cancer
Studieplan
Hvordan er studiet utformet?
Designdetaljer
- Primært formål: Annen
- Tildeling: Randomisert
- Intervensjonsmodell: Crossover-oppdrag
- Masking: Enkelt
Våpen og intervensjoner
Deltakergruppe / Arm |
Intervensjon / Behandling |
---|---|
Eksperimentell: Solid Model
Whey Permeate Lemon Cupcake and Protein Fortified Lemon Cupcake
|
Cupcakes will be used, with the amount of protein varied to study the effect on perception of the products (using sensory methods rating drying and discrimination tests 'which is the stronger in drying').
Measuring mucoadhesion via protein content remaining in saliva samples following consumption of cupcakes.
|
Eksperimentell: Liquid Model
Whey Protein Beverage
|
To study the perception of whey protein beverages using repeated consumption sensory methods (e.g.
rating mouthdrying over repeated sips of the drink).
|
Hva måler studien?
Primære resultatmål
Resultatmål |
Tiltaksbeskrivelse |
Tidsramme |
---|---|---|
Mucoadhesion
Tidsramme: Change in protein left in mouth over from baseline to after consumption (45s)
|
Ex-vivo analysis using cupcakes (whey permeate and whey protein) (expectorated saliva collection to analyse protein for the extent of mucoadhesion)
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Change in protein left in mouth over from baseline to after consumption (45s)
|
Sekundære resultatmål
Resultatmål |
Tiltaksbeskrivelse |
Tidsramme |
---|---|---|
Mouthdrying from cupcakes
Tidsramme: Change in perceived mouthdruing from baseline over consumption (5 minutes)
|
Perceived mouth drying from protein fortified lemon cupcake and whey permeate lemon cupcake using data from repeated consumption sensory methods (rating drying on line scales)
|
Change in perceived mouthdruing from baseline over consumption (5 minutes)
|
Mouthdrying from whey protein beverages
Tidsramme: Change in perceived mouthdruing from baseline over consumption (20 minutes)
|
Perceived mouth drying from whey protein beverage using data from repeated consumption sensory methods (rating drying on line scales)
|
Change in perceived mouthdruing from baseline over consumption (20 minutes)
|
Saliva Collection
Tidsramme: Days 1 and 2
|
Salivary flow rates from unstimulated and stimulated saliva samples
|
Days 1 and 2
|
Questionnaire
Tidsramme: Day 1
|
Dental status, mouth behaviour, attitudes and portion size data via a questionnaire
|
Day 1
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Samarbeidspartnere og etterforskere
Sponsor
Publikasjoner og nyttige lenker
Generelle publikasjoner
- Bull SP, Hong Y, Khutoryanskiy VV, Parker JK, Faka M, Methven L. Whey protein mouth drying influenced by thermal denaturation. Food Qual Prefer. 2017 Mar;56(Pt B):233-240. doi: 10.1016/j.foodqual.2016.03.008.
- Withers CA, Cook MT, Methven L, Gosney MA, Khutoryanskiy VV. Investigation of milk proteins binding to the oral mucosa. Food Funct. 2013 Nov;4(11):1668-74. doi: 10.1039/c3fo60291e.
- Affoo RH, Foley N, Garrick R, Siqueira WL, Martin RE. Meta-Analysis of Salivary Flow Rates in Young and Older Adults. J Am Geriatr Soc. 2015 Oct;63(10):2142-51. doi: 10.1111/jgs.13652. Epub 2015 Oct 12.
- Gosney M. Are we wasting our money on food supplements in elder care wards? J Adv Nurs. 2003 Aug;43(3):275-80. doi: 10.1046/j.1365-2648.2003.02710.x.
- Kennedy O, Law C, Methven L, Mottram D, Gosney M. Investigating age-related changes in taste and affects on sensory perceptions of oral nutritional supplements. Age Ageing. 2010 Nov;39(6):733-8. doi: 10.1093/ageing/afq104. Epub 2010 Sep 22.
- Withers CA, Lewis MJ, Gosney MA, Methven L. Potential sources of mouth drying in beverages fortified with dairy proteins: A comparison of casein- and whey-rich ingredients. J Dairy Sci. 2014 Mar;97(3):1233-47. doi: 10.3168/jds.2013-7273. Epub 2014 Jan 17.
Studierekorddatoer
Studer hoveddatoer
Studiestart (Faktiske)
Primær fullføring (Faktiske)
Studiet fullført (Faktiske)
Datoer for studieregistrering
Først innsendt
Først innsendt som oppfylte QC-kriteriene
Først lagt ut (Faktiske)
Oppdateringer av studieposter
Sist oppdatering lagt ut (Faktiske)
Siste oppdatering sendt inn som oppfylte QC-kriteriene
Sist bekreftet
Mer informasjon
Begreper knyttet til denne studien
Ytterligere relevante MeSH-vilkår
Andre studie-ID-numre
- UREC 19/67
Plan for individuelle deltakerdata (IPD)
Planlegger du å dele individuelle deltakerdata (IPD)?
IPD-planbeskrivelse
Legemiddel- og utstyrsinformasjon, studiedokumenter
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