Fatty Acid Taste Thresholds: Caproic, Lauric, Oleic, Linoleic, Linolenic
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.
Fatty Acid Type
|Study Design:||Observational Model: Case-Crossover
Time Perspective: Prospective
|Official Title:||Fatty Acid Taste Thresholds: Caproic, Lauric, Oleic, Linoleic, Linolenic|
- 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.
- 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.
|Study Start Date:||January 2013|
|Estimated Primary Completion Date:||August 2014 (Final data collection date for primary outcome measure)|
|Contact: Richard D Mattes, PhDfirstname.lastname@example.org|
|United States, Indiana|
|West Lafayette, Indiana, United States, 47907|
|Contact: Richard D Mattes, RD, MPH, PhD 765-494-0662 email@example.com|
|Principal Investigator: Richard D Mattes, RD, MPH, PhD|