Free Fatty Acids: Short Exposure Study

This study has been completed.

Sponsor:

Information provided by (Responsible Party):

Richard Mattes, Purdue University

ClinicalTrials.gov Identifier:

NCT01686113

First received: September 12, 2012

Last updated: November 20, 2014

Last verified: November 2014

History of Changes

Purpose

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.

Condition	Intervention
Hypogeusia	Other: NEFA Other: Sucrose


Study Type:	Interventional
Study Design:	Allocation: Randomized Intervention Model: Parallel Assignment Masking: Single Blind (Participant) Primary Purpose: Basic Science
Official Title:	Free Fatty Acids: Short Exposure Study

Further study details as provided by Richard Mattes, Purdue University:

Primary Outcome Measures:

NEFA detection threshold [ Time Frame: 10 days ]

Secondary Outcome Measures:

Hunger [ Time Frame: 2 days ]
Visual analog scale assessment of hunger level prior to testing
BMI [ Time Frame: 1 day ]
Taste descriptor [ Time Frame: 10 days ]
Description of NEFA taste by participant, e.g., sour, bitter, etc.


Estimated Enrollment:	100
Study Start Date:	May 2012
Study Completion Date:	May 2014
Primary Completion Date:	May 2014 (Final data collection date for primary outcome measure)

Arms	Assigned Interventions
Experimental: NEFA Participants swish and spit 5 mL of an oleic acid solution everyday for 10 days.	Other: NEFA Other Name: Oleic acid
Active Comparator: Control Participants swish and spit 5 mL of sucrose solution everyday for 10 days.	Other: Sucrose

Detailed Description:

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.

Eligibility


Ages Eligible for Study:	18 Years to 55 Years (Adult)
Sexes Eligible for Study:	All
Accepts Healthy Volunteers:	Yes

Criteria

Inclusion Criteria:

good health
available for multiple testing visits

Exclusion Criteria:

have participated in a fat taste study in the past 6 months

Contacts and Locations

Choosing to participate in a study is an important personal decision. Talk with your doctor and family members or friends about deciding to join a study. To learn more about this study, you or your doctor may contact the study research staff using the Contacts provided below. For general information, see Learn About Clinical Studies.

Please refer to this study by its ClinicalTrials.gov identifier: NCT01686113

Locations


United States, Indiana
Purdue University
West Lafayette, Indiana, United States, 47907

Sponsors and Collaborators

Purdue University

Investigators


Principal Investigator:	Richard D Mattes, PhD	Purdue University

More Information


Responsible Party:	Richard Mattes, Distinguished Prof Foods and Nutrition, Purdue University
ClinicalTrials.gov Identifier:	NCT01686113 History of Changes
Other Study ID Numbers:	1205012317
Study First Received:	September 12, 2012
Last Updated:	November 20, 2014

Keywords provided by Richard Mattes, Purdue University:


Taste Fat Taste Threshold Testing

Additional relevant MeSH terms:


Ageusia Taste Disorders Sensation Disorders	Neurologic Manifestations Nervous System Diseases Signs and Symptoms

ClinicalTrials.gov processed this record on July 24, 2017

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