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Fatty Acid Taste Thresholds: Caproic, Lauric, Oleic, Linoleic, Linolenic

The safety and scientific validity of this study is the responsibility of the study sponsor and investigators. Listing a study does not mean it has been evaluated by the U.S. Federal Government. Read our disclaimer for details. Identifier: NCT01996566
Recruitment Status : Completed
First Posted : November 27, 2013
Last Update Posted : October 15, 2015
Information provided by (Responsible Party):
Richard Mattes, Purdue University

Brief Summary:
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.

Condition or disease
Taste Sensitivity Fatty Acid Type

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Study Type : Observational
Estimated Enrollment : 30 participants
Observational Model: Case-Crossover
Time Perspective: Prospective
Official Title: Fatty Acid Taste Thresholds: Caproic, Lauric, Oleic, Linoleic, Linolenic
Study Start Date : January 2013
Actual Primary Completion Date : August 2014
Actual Study Completion Date : August 2015

Resource links provided by the National Library of Medicine

Primary Outcome Measures :
  1. 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 ]
    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.

Secondary Outcome Measures :
  1. 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 ]
    Saliva will be collected to analyze any correlations between fatty acid receptor genes and sensitivity.

  2. Amount of habitual dietary fat intake [ Time Frame: Baseline ]
    A survey will be administered to determine each participant's habitual dietary fat intake

  3. 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 ]
    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.

Information from the National Library of Medicine

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Ages Eligible for Study:   18 Years to 60 Years   (Adult)
Sexes Eligible for Study:   All
Accepts Healthy Volunteers:   Yes
Sampling Method:   Non-Probability Sample
Study Population
Individuals between 18 and 60 years of age from any ethnic background who are in good health and are available for the next three months will be eligible.

Inclusion Criteria:

  • 18-60 years of age
  • in good health
  • available for 3 months

Exclusion Criteria:

  • Participation in a different fat taste study in previous 6 months

Information from the National Library of Medicine

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 identifier (NCT number): NCT01996566

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United States, Indiana
Purdue University
West Lafayette, Indiana, United States, 47907
Sponsors and Collaborators
Purdue University

Publications automatically indexed to this study by Identifier (NCT Number):
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Responsible Party: Richard Mattes, Distinguished Professor, Purdue University Identifier: NCT01996566     History of Changes
Other Study ID Numbers: 055-036
First Posted: November 27, 2013    Key Record Dates
Last Update Posted: October 15, 2015
Last Verified: October 2015

Keywords provided by Richard Mattes, Purdue University:
non-esterified fatty acids

Additional relevant MeSH terms:
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Immune System Diseases