Denne siden ble automatisk oversatt og nøyaktigheten av oversettelsen er ikke garantert. Vennligst referer til engelsk versjon for en kildetekst.

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

25. august 2026 oppdatert av: 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.

Studieoversikt

Status

Fullført

Forhold

Intervensjon / Behandling

Detaljert beskrivelse

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

Intervensjonell

Registrering (Faktiske)

115

Fase

  • Ikke aktuelt

Kontakter og plasseringer

Denne delen inneholder kontaktinformasjon for de som utfører studien, og informasjon om hvor denne studien blir utført.

Studiesteder

  • 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,.

Deltakelseskriterier

Forskere ser etter personer som passer til en bestemt beskrivelse, kalt kvalifikasjonskriterier. Noen eksempler på disse kriteriene er en persons generelle helsetilstand eller tidligere behandlinger.

Kvalifikasjonskriterier

Alder som er kvalifisert for studier

  • Voksen

Tar imot friske frivillige

Ja

Beskrivelse

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.

Studieplan

Denne delen gir detaljer om studieplanen, inkludert hvordan studien er utformet og hva studien måler.

Hvordan er studiet utformet?

Designdetaljer

  • Primært formål: Forebygging
  • Tildeling: Randomisert
  • Intervensjonsmodell: Parallell tildeling
  • Masking: Dobbelt

Våpen og intervensjoner

Deltakergruppe / Arm
Intervensjon / Behandling
Eksperimentell: Increase salty food consumption
Participants increase intake of salty foods and beverages.
Annen: 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).
Eksperimentell: Decrease salty food consumption
Participants decrease intake of salty foods and beverages.
Annen: 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
Aktiv komparator: Maintain usual diet
Participants continue their habitual dietary practices
Annen: 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.

Hva måler studien?

Primære resultatmål

Resultatmål
Tiltaksbeskrivelse
Tidsramme
Pleasantness
Tidsramme: 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
Tidsramme: 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
Tidsramme: 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

Sekundære resultatmål

Resultatmål
Tiltaksbeskrivelse
Tidsramme
Dietary sodium intake
Tidsramme: 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
Tidsramme: 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
Tidsramme: 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
Tidsramme: 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

Samarbeidspartnere og etterforskere

Det er her du vil finne personer og organisasjoner som er involvert i denne studien.

Sponsor

Sunway University

Etterforskere

  • Hovedetterforsker: 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.

Publikasjoner og nyttige lenker

Den som er ansvarlig for å legge inn informasjon om studien leverer frivillig disse publikasjonene. Disse kan handle om alt relatert til studiet.

Generelle publikasjoner

Studierekorddatoer

Disse datoene sporer fremdriften for innsending av studieposter og sammendragsresultater til ClinicalTrials.gov. Studieposter og rapporterte resultater gjennomgås av National Library of Medicine (NLM) for å sikre at de oppfyller spesifikke kvalitetskontrollstandarder før de legges ut på det offentlige nettstedet.

Studer hoveddatoer

Studiestart (Faktiske)

1. april 2026

Primær fullføring (Faktiske)

31. juli 2026

Studiet fullført (Faktiske)

31. juli 2026

Datoer for studieregistrering

Først innsendt

15. juli 2026

Først innsendt som oppfylte QC-kriteriene

22. juli 2026

Først lagt ut (Faktiske)

24. juli 2026

Oppdateringer av studieposter

Sist oppdatering lagt ut (Faktiske)

27. august 2026

Siste oppdatering sendt inn som oppfylte QC-kriteriene

25. august 2026

Sist bekreftet

1. august 2026

Mer informasjon

Begreper knyttet til denne studien

Nøkkelord

Ytterligere relevante MeSH-vilkår

Andre studie-ID-numre

  • SunwayU

Plan for individuelle deltakerdata (IPD)

Planlegger du å dele individuelle deltakerdata (IPD)?

NEI

IPD-planbeskrivelse

The principal investigator will make the data available on reasonable request

Legemiddel- og utstyrsinformasjon, studiedokumenter

Studerer et amerikansk FDA-regulert medikamentprodukt

Nei

Studerer et amerikansk FDA-regulert enhetsprodukt

Nei

Denne informasjonen ble hentet direkte fra nettstedet clinicaltrials.gov uten noen endringer. Hvis du har noen forespørsler om å endre, fjerne eller oppdatere studiedetaljene dine, vennligst kontakt register@clinicaltrials.gov. Så snart en endring er implementert på clinicaltrials.gov, vil denne også bli oppdatert automatisk på nettstedet vårt. .

Abonnere