Free Fatty Acids: Short Exposure Study
This study will examine whether or not short, daily exposures change a person's ability to detect free fatty acids in a solution by its taste. Repeated exposure should improve a person's ability to detect free fatty acids.
|Study Design:||Allocation: Randomized
Endpoint Classification: Efficacy Study
Intervention Model: Parallel Assignment
Masking: Single Blind (Subject)
Primary Purpose: Basic Science
|Official Title:||Free Fatty Acids: Short Exposure Study|
- NEFA detection threshold [ Time Frame: 10 days ] [ Designated as safety issue: No ]
- Hunger [ Time Frame: 2 days ] [ Designated as safety issue: No ]Visual analog scale assessment of hunger level prior to testing
- BMI [ Time Frame: 1 day ] [ Designated as safety issue: No ]
- Taste descriptor [ Time Frame: 10 days ] [ Designated as safety issue: No ]Description of NEFA taste by participant, e.g., sour, bitter, etc.
|Study Start Date:||May 2012|
|Study Completion Date:||May 2014|
|Primary Completion Date:||May 2014 (Final data collection date for primary outcome measure)|
Participants swish and spit 5 mL of an oleic acid solution everyday for 10 days.
Other Name: Oleic acid
Active Comparator: Control
Participants swish and spit 5 mL of sucrose solution everyday for 10 days.
The possibility that humans can taste non-esterified fatty acids (NEFA) - so-called fat taste - is a relatively new area of research. Previous work suggests that subjects require an average of between two and three testing sessions of approximately an hour each before they can reliably detect NEFA, and the average number of visits to get the lowest threshold is six. Streamlining this process is of great interest to researchers who wish to test many people as quickly as possible. Other taste qualities, including umami and sweet, have shown improvement in detection sensitivity in subjects that have undergone ten second exposures to these taste qualities for 10 days upon subsequent re-testing. We seek to determine if the same improvements can be seen with fat taste.
Please refer to this study by its ClinicalTrials.gov identifier: NCT01686113
|United States, Indiana|
|West Lafayette, Indiana, United States, 47907|
|Principal Investigator:||Richard D Mattes, PhD||Purdue University|