Trial record 3 of 19 for:    Open Studies | "Taste Perception"

Fatty Acid Taste Thresholds: Caproic, Lauric, Oleic, Linoleic, Linolenic

This study is currently recruiting participants.
Verified November 2013 by Purdue University
Sponsor:
Information provided by (Responsible Party):
Richard Mattes, Purdue University
ClinicalTrials.gov Identifier:
NCT01996566
First received: August 12, 2013
Last updated: November 21, 2013
Last verified: November 2013
  Purpose

Differences in human oral sensitivity for caproic, lauric, oleic, linoleic, and linolenic acids will be explored. Prior work indicates that there may be a learning effect in measuring detection thresholds for free fatty acids. This study is designed to determine the number of visits necessary to attenuate this learning effect and also to test whether this effect continues across different types of fatty acids or is specific to each fatty acid. This will aid in understanding how many visits are required to obtain reliable data and if less expensive fatty acids can be used to attenuate learning before testing thresholds for more expensive fatty acids.


Condition
Taste Sensitivity
Fatty Acid Type

Study Type: Observational
Study Design: Observational Model: Case-Crossover
Time Perspective: Prospective
Official Title: Fatty Acid Taste Thresholds: Caproic, Lauric, Oleic, Linoleic, Linolenic

Resource links provided by NLM:


Further study details as provided by Purdue University:

Primary Outcome Measures:
  • Oral sensitivity to oleic, lauric, linoleic, linolenic and caproic acids measured by the ascending 3 alternative forced choice test as described in American Society and Testing and Methods E679 [ Time Frame: Measured at weekly intervals over 3 months ] [ Designated as safety issue: No ]
    Thresholds for taste of each fatty acid will be determined using the 3 alternative forced choice test. Participants will taste 3 samples, one of which contains a fatty acid, and select which sample they believe is different. The concentration of fatty acid used will range from very dilute to a maximum of 5%. The test is repeated over the range of concentrations until a participant is able to correctly identify the fatty acid or until the maximum concentration is reached.


Secondary Outcome Measures:
  • DNA sequence of potential fatty acid receptors (e.g., CD36, GPR120, GPR48) [ Time Frame: This will be collected at the final visit of the study, approximate 2-3 months from participant enrollment depending on how frequently the participant is able to come to the lab ] [ Designated as safety issue: No ]
    Saliva will be collected to analyze any correlations between fatty acid receptor genes and sensitivity.

  • Amount of habitual dietary fat intake [ Time Frame: Baseline ] [ Designated as safety issue: No ]
    A survey will be administered to determine each participant's habitual dietary fat intake

  • Measurement of hunger [ Time Frame: This will be measured at every study visit (21 visits plus 1 screening visit) over the 2-3 months of the study ] [ Designated as safety issue: No ]
    Participants will rate how hungry they are on a line scale because commencing each study threshold test


Biospecimen Retention:   Samples With DNA

Saliva will be collected to obtain DNA for analysis of genes for fatty acid receptors and their potential correlation with sensitivity.


Estimated Enrollment: 30
Study Start Date: January 2013
Estimated Primary Completion Date: August 2014 (Final data collection date for primary outcome measure)
  Eligibility

Ages Eligible for Study:   18 Years to 60 Years
Genders Eligible for Study:   Both
Accepts Healthy Volunteers:   Yes
Sampling Method:   Non-Probability Sample
Study Population

Individuals between 18 and 60 years of age from any ethnic background who are in good health and are available for the next three months will be eligible.

Criteria

Inclusion Criteria:

  • 18-60 years of age
  • in good health
  • available for 3 months

Exclusion Criteria:

  • Participation in a different fat taste study in previous 6 months
  Contacts and Locations
Please refer to this study by its ClinicalTrials.gov identifier: NCT01996566

Contacts
Contact: Richard D Mattes, PhD 765-494-0662 mattes@purdue.edu

Locations
United States, Indiana
Purdue University Recruiting
West Lafayette, Indiana, United States, 47907
Contact: Richard D Mattes, RD, MPH, PhD    765-494-0662    mattes@purdue.edu   
Principal Investigator: Richard D Mattes, RD, MPH, PhD         
Sponsors and Collaborators
Purdue University
  More Information

No publications provided

Responsible Party: Richard Mattes, Distinguished Professor, Purdue University
ClinicalTrials.gov Identifier: NCT01996566     History of Changes
Other Study ID Numbers: 055-036
Study First Received: August 12, 2013
Last Updated: November 21, 2013
Health Authority: United States: Institutional Review Board

Keywords provided by Purdue University:
taste
non-esterified fatty acids
threshold
sensitivity
human

ClinicalTrials.gov processed this record on April 16, 2014