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

This study has been completed.
Information provided by (Responsible Party):
Richard Mattes, Purdue University Identifier:
First received: August 12, 2013
Last updated: October 14, 2015
Last verified: October 2015
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.

Taste Sensitivity Fatty Acid Type

Study Type: Observational
Study Design: Observational Model: Case-Crossover
Time Perspective: Prospective
Official Title: Fatty Acid Taste Thresholds: Caproic, Lauric, Oleic, Linoleic, Linolenic

Resource links provided by NLM:

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

Primary Outcome Measures:
  • 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:
  • 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.

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

  • 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.

Estimated Enrollment: 30
Study Start Date: January 2013
Study Completion Date: August 2015
Primary Completion Date: August 2014 (Final data collection date for primary outcome measure)

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
  Contacts and Locations
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Please refer to this study by its identifier: NCT01996566

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

Publications automatically indexed to this study by Identifier (NCT Number):
Responsible Party: Richard Mattes, Distinguished Professor, Purdue University Identifier: NCT01996566     History of Changes
Other Study ID Numbers: 055-036
Study First Received: August 12, 2013
Last Updated: October 14, 2015

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

Additional relevant MeSH terms:
Immune System Diseases processed this record on August 18, 2017