Taste Perception and Chronic Disease Risk
2014年5月21日 更新者：Tufts University
Relationship Between Variations in Taste Perception and Chronic Disease Risk Factors as a Function of Age
The purpose of the Taste Perception Study is to assess variations in the ability to taste and perceive sensations from various stimuli in younger (18-49 years) and older (50-85 years) volunteers.
The study's goal is to determine how these sensations influence what one likes to eat, and what one chooses to eat, and whether there is an association with dietary intake, body composition and chronic disease.
Another objective of the study is to determine the association between variations in oral sensations and genes mediating sensory perception and dietary behaviours.
研究概览
详细说明
The objective of the Taste Perception Study is to assess variations in oral sensations in younger (18-49 years; n=35) relative to older (50-85 years; n=35) subjects, and determine the association between variations in oral sensations and measures of chronic disease risk factors, body composition, habitual dietary intake and selected genes mediating sensory perception and dietary behaviors.
Subjects who are participating in the Glycemic Index study (IRB #7196) will be asked for voluntarily participation in the proposed study.
These volunteers will undergo 1-2 hours of standardized testing.
These tests will involve tasting or smelling certain foods/beverages or ingredients in foods/beverages and rating the degree of liking/disliking, intensity and flavor or odor using a validated general Labeled magnitude scale.
Volunteers will also be asked to complete a food preference survey and eating inventory questionnaire, as well as provide a DNA sample from a cheek swab or blood sample.
These data will then be merged with the measures of chronic disease risk factors, body composition and habitual dietary intake data generated from the Glycemic index study in order to better understand if variations in oral sensations influence food preferences and patterns and subsequently chronic disease risk.
研究类型
观察性的
注册 (实际的)
90
联系人和位置
本节提供了进行研究的人员的详细联系信息，以及有关进行该研究的地点的信息。
学习地点
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Massachusetts
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Boston、Massachusetts、美国、02111
- Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University
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参与标准
研究人员寻找符合特定描述的人，称为资格标准。这些标准的一些例子是一个人的一般健康状况或先前的治疗。
资格标准
适合学习的年龄
18年 至 85年 (成人、年长者)
接受健康志愿者
不
有资格学习的性别
全部
取样方法
非概率样本
研究人群
Community Sample
描述
Inclusion Criteria:
- men and women;
- aged 18 to 85 years old;
- free of known chronic disease;
- BMI < 35 kg/ m2.
Exclusion criteria:
- BMI ≥ 35 kg/m2;
- renal or liver disease;
- untreated hypertension;
- irritable bowel syndrome;
- malabsorptive, esophageal and gastrointestinal motility disorders;
- chronic pancreatitis, or history of acute pancreatitis within the last year;
- hypothyroidism or hypothyroidism, as defined as screening TSH outside of normal ranges;
- anemia, as defined by screening hematocrit of 34% for women and 38% for men;
- smoking within the past 6 months;
- diabetes;
- fasting glucose ≥ 125 mg/dL;
- pregnancy or breastfeeding;
- history of polycystic ovary syndrome;
- history of autoimmune or other connective tissue disorders associated with chronic inflammation, such as rheumatoid arthritis; alcohol consumption > 7 drinks/ week;
- use of medications known to affect glucose or lipid metabolism;
- established CVD (myocardial infarction, stroke, heart failure, coronary artery bypass, graft, stenosis > 50%, peripheral arterial disease);
- unwillingness to adhere to study protocol;
- weight gain or loss of more than 15 lbs within 6 months prior to enrollment and other abnormal screening laboratory analysis results.
学习计划
本节提供研究计划的详细信息，包括研究的设计方式和研究的衡量标准。
研究是如何设计的？
设计细节
- 观测模型：队列
- 时间观点：横截面
队列和干预
团体/队列 |
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18-49 years
Younger
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50-85 years
Older
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研究衡量的是什么？
主要结果指标
结果测量 |
大体时间 |
|---|---|
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Sensory/hedonic rating
大体时间：1 - 2 hours
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1 - 2 hours
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次要结果测量
结果测量 |
大体时间 |
|---|---|
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Genetic Variation
大体时间：1- 2 hours
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1- 2 hours
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合作者和调查者
在这里您可以找到参与这项研究的人员和组织。
调查人员
- 首席研究员：Nirupa R Matthan, Ph.D.、HNRCA at Tufts University
出版物和有用的链接
负责输入研究信息的人员自愿提供这些出版物。这些可能与研究有关。
一般刊物
- Vega-Lopez S, Ausman LM, Griffith JL, Lichtenstein AH. Interindividual variability and intra-individual reproducibility of glycemic index values for commercial white bread. Diabetes Care. 2007 Jun;30(6):1412-7. doi: 10.2337/dc06-1598. Epub 2007 Mar 23.
- He W, Sengupta M, Velkoff VA, DeBarros KA. U.S. Census Bureau, Current Population Reports, 65+ in the United States: 2005. U.S. Government Printing Office, Washington DC. 2005: 23-209.
- Duffy VB, Chapo AK. Smell, Taste, and Somatosensation in the Elderly. Jones and Bartlett Publishers, 2006: 115-153.
- Seiberling KA, Conley DB. Aging and olfactory and taste function. Otolaryngol Clin North Am. 2004 Dec;37(6):1209-28, vii. doi: 10.1016/j.otc.2004.06.006.
- Dinehart ME, Hayes JE, Bartoshuk LM, Lanier SL, Duffy VB. Bitter taste markers explain variability in vegetable sweetness, bitterness, and intake. Physiol Behav. 2006 Feb 28;87(2):304-13. doi: 10.1016/j.physbeh.2005.10.018. Epub 2005 Dec 20.
- Bartoshuk LM, Duffy VB, Hayes JE, Moskowitz HR, Snyder DJ. Psychophysics of sweet and fat perception in obesity: problems, solutions and new perspectives. Philos Trans R Soc Lond B Biol Sci. 2006 Jul 29;361(1471):1137-48. doi: 10.1098/rstb.2006.1853.
- Drewnowski A. Taste preferences and food intake. Annu Rev Nutr. 1997;17:237-53. doi: 10.1146/annurev.nutr.17.1.237.
- Lanier SA, Hayes JE, Duffy VB. Sweet and bitter tastes of alcoholic beverages mediate alcohol intake in of-age undergraduates. Physiol Behav. 2005 Jan 17;83(5):821-31. doi: 10.1016/j.physbeh.2004.10.004. Epub 2004 Nov 21.
- Goldstein GL, Daun H, Tepper BJ. Adiposity in middle-aged women is associated with genetic taste blindness to 6-n-propylthiouracil. Obes Res. 2005 Jun;13(6):1017-23. doi: 10.1038/oby.2005.119.
- Duffy VB. Associations between oral sensation, dietary behaviors and risk of cardiovascular disease (CVD). Appetite. 2004 Aug;43(1):5-9. doi: 10.1016/j.appet.2004.02.007.
- Rolls BJ. Do chemosensory changes influence food intake in the elderly? Physiol Behav. 1999 Apr;66(2):193-7. doi: 10.1016/s0031-9384(98)00264-9.
- Bartoshuk LM, Duffy VB, Miller IJ. PTC/PROP tasting: anatomy, psychophysics, and sex effects. Physiol Behav. 1994 Dec;56(6):1165-71. doi: 10.1016/0031-9384(94)90361-1. Erratum In: Physiol Behav 1995 Jul;58(1):203.
- Bartoshuk LM, Duffy VB, Fast K, Green BG, Prutkin K, Snyder DJ. Labeled scales (e.g. category, Likert, VAS) and across-group comparisons: what we have learned from genetic variation in taste. Food Quality and Preference 2003; 14: 125-138.
- Green BG, Dalton P, Cowart B, Shaffer G, Rankin K, Higgins J. Evaluating the 'Labeled Magnitude Scale' for measuring sensations of taste and smell. Chem Senses. 1996 Jun;21(3):323-34. doi: 10.1093/chemse/21.3.323.
研究记录日期
这些日期跟踪向 ClinicalTrials.gov 提交研究记录和摘要结果的进度。研究记录和报告的结果由国家医学图书馆 (NLM) 审查，以确保它们在发布到公共网站之前符合特定的质量控制标准。
研究主要日期
学习开始
2008年7月1日
初级完成 (实际的)
2010年3月1日
研究完成 (实际的)
2010年3月1日
研究注册日期
首次提交
2009年11月30日
首先提交符合 QC 标准的
2009年12月1日
首次发布 (估计)
2009年12月2日
研究记录更新
最后更新发布 (估计)
2014年5月23日
上次提交的符合 QC 标准的更新
2014年5月21日
最后验证
2014年5月1日
更多信息
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