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Free Fatty Acids: Short Exposure Study

This study has been completed.
Information provided by (Responsible Party):
Richard Mattes, Purdue University Identifier:
First received: September 12, 2012
Last updated: November 20, 2014
Last verified: November 2014
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 (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.

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

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 identifier: NCT01686113

United States, Indiana
Purdue University
West Lafayette, Indiana, United States, 47907
Sponsors and Collaborators
Purdue University
Principal Investigator: Richard D Mattes, PhD Purdue University
  More Information

Responsible Party: Richard Mattes, Distinguished Prof Foods and Nutrition, Purdue University 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:
Fat Taste
Threshold Testing

Additional relevant MeSH terms:
Taste Disorders
Sensation Disorders
Neurologic Manifestations
Nervous System Diseases
Signs and Symptoms processed this record on September 21, 2017