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Saliva Modification Related to Fat Perception in Human (SensInFat)

This study has been completed.
Sponsor:
ClinicalTrials.gov Identifier:
NCT01532778
First Posted: February 14, 2012
Last Update Posted: September 23, 2016
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.
Information provided by (Responsible Party):
Centre des Sciences du Goût et de l'Alimentation
February 10, 2012
February 14, 2012
September 23, 2016
January 2011
June 2012   (Final data collection date for primary outcome measure)
Not Provided
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Complete list of historical versions of study NCT01532778 on ClinicalTrials.gov Archive Site
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Saliva Modification Related to Fat Perception in Human
Perception Ortho-nasale du Gras Chez l'Homme Sain : Relations Entre Typages olfactométriques, Sensoriels et Composition de la Salive.
The perception of fat represents major scientific and nutritional issues. This research aims to identify salivary markers that could predict and possibly explain this perception in healthy human being. This would help to develop nutritional strategies for a more rational consumption of fat.
Not Provided
Observational
Observational Model: Cohort
Time Perspective: Prospective
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Non-Probability Sample
Male, healthy
Fat Sensitivity
Not Provided
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*   Includes publications given by the data provider as well as publications identified by ClinicalTrials.gov Identifier (NCT Number) in Medline.
 
Completed
40
December 2012
June 2012   (Final data collection date for primary outcome measure)

Inclusion Criteria:

  • Male
  • 18-60 years

Exclusion Criteria:

  • Female
  • Non healthy
Sexes Eligible for Study: Male
18 Years to 60 Years   (Adult)
Yes
Contact information is only displayed when the study is recruiting subjects
France
 
 
NCT01532778
2010-A01225-34
No
Not Provided
Plan to Share IPD: No
Centre des Sciences du Goût et de l'Alimentation
Centre des Sciences du Goût et de l'Alimentation
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Not Provided
Centre des Sciences du Goût et de l'Alimentation
September 2016