Free Fatty Acids: Threshold Repeatability Study
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ClinicalTrials.gov Identifier: NCT01550120 |
Recruitment Status
:
Completed
First Posted
: March 9, 2012
Last Update Posted
: November 25, 2013
|
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Condition or disease |
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Taste, Non-esterified Fatty Acids |
Study Type : | Observational |
Estimated Enrollment : | 48 participants |
Observational Model: | Case-Crossover |
Time Perspective: | Prospective |
Official Title: | Free Fatty Acids: Threshold Repeatability Study |
Study Start Date : | March 2012 |
Actual Primary Completion Date : | November 2013 |
Actual Study Completion Date : | November 2013 |
- Non-esterified fatty acid detection thresholds in humans [ Time Frame: 6 months ]
- BMI [ Time Frame: Baseline ]
- Habitual fat intake [ Time Frame: Baseline ]Block Rapid Dietary Fat Screener will be used as well as the ASA-24.
- testing method [ Time Frame: 6 months ]Comparison of time to maximum sensitivity by participants based on forced-choice versus staircase stimulus presentation techniques.
- hunger [ Time Frame: each visit ]Visual analog scale

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Ages Eligible for Study: | 18 Years to 55 Years (Adult) |
Sexes Eligible for Study: | All |
Accepts Healthy Volunteers: | Yes |
Sampling Method: | Non-Probability Sample |
Inclusion Criteria:
- 18-55 years old
- in good health
- available for three months
Exclusion Criteria:

To learn more about this study, you or your doctor may contact the study research staff using the contact information provided by the sponsor.
Please refer to this study by its ClinicalTrials.gov identifier (NCT number): NCT01550120
United States, Indiana | |
Purdue University | |
West Lafayette, Indiana, United States, 47907 |
Principal Investigator: | Richard D Mattes, PhD | Purdue University |
Responsible Party: | Richard Mattes, Distinguished Professor, Purdue University |
ClinicalTrials.gov Identifier: | NCT01550120 History of Changes |
Other Study ID Numbers: |
055-027 |
First Posted: | March 9, 2012 Key Record Dates |
Last Update Posted: | November 25, 2013 |
Last Verified: | March 2013 |
Keywords provided by Richard Mattes, Purdue University:
taste fat threshold sensitivity human |