Investigating the Influence of Age and Saliva Flow on the Perception of Protein Fortified Foods and Beverages

Food Preferences Clinical Trial

Official title:

Investigating the Influence of Age and Saliva Flow on the Perception of Protein Fortified Foods and Beverages

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT04302779
• Other study ID #: UREC 19/67
• Status: Completed
• Phase: N/A
• Start date: February 13, 2020
• Est. completion date: March 19, 2020

Study information

• Verified date: March 2021
• Source: University of Reading
• Contact: n/a
• Is FDA regulated: No
• Study type: Interventional

Clinical Trial Summary

Brief Summary: This study aims to investigate whether protein fortification of foods and beverages causes mouthdrying and mucoadhesion and whether this is influenced by age and saliva flow.

Description:

To investigate whether whey protein beverages cause mouthdrying in older adults and if perception and acceptance are influenced by repeated consumption, age and individual differences in saliva flow. To investigate whether protein fortification of cupcakes causes mouthdrying and if perception and acceptance are influenced by repeated consumption, age and individual differences in saliva flow in a home environment. To investigate whether mucoadhesion is present within different food models, if sensitivity to mucoadhesion increases with age and to determine if a reduced salivary flow results in strengthened mucoadhesion.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 70
• Est. completion date: March 19, 2020
• Est. primary completion date: March 19, 2020
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: All
• Age group: 18 Years and older

Eligibility

Inclusion Criteria:

• Age (18-30 years or over 65 years)
• Healthy

Exclusion Criteria:

• Cognitively impaired
• Allergies, intolerance and special dietary requirements (for example coeliac disease, lactose / gluten intolerance)
• Suffer from diabetes
• Oral surgery
• Stroke
• Smoker
• Cancer

Related Conditions & MeSH terms

• Food Preferences
• Food Sensitivity
• Hypersensitivity
• Individual Difference

Intervention

Behavioral:
• Solid Model
Cupcakes will be used, with the amount of protein varied to study the effect on perception of the products (using sensory methods rating drying and discrimination tests 'which is the stronger in drying'). Measuring mucoadhesion via protein content remaining in saliva samples following consumption of cupcakes.
• Liquid Model
To study the perception of whey protein beverages using repeated consumption sensory methods (e.g. rating mouthdrying over repeated sips of the drink).

Locations

Country	Name	City	State
United Kingdom	Sensory Science Centre, University of Reading	Reading

Sponsors (1)

Lead Sponsor	Collaborator
University of Reading

Country where clinical trial is conducted

United Kingdom, 

References & Publications (6)

Affoo RH, Foley N, Garrick R, Siqueira WL, Martin RE. Meta-Analysis of Salivary Flow Rates in Young and Older Adults. J Am Geriatr Soc. 2015 Oct;63(10):2142-51. doi: 10.1111/jgs.13652. Epub 2015 Oct 12. — View Citation

Bull SP, Hong Y, Khutoryanskiy VV, Parker JK, Faka M, Methven L. Whey protein mouth drying influenced by thermal denaturation. Food Qual Prefer. 2017 Mar;56(Pt B):233-240. doi: 10.1016/j.foodqual.2016.03.008. — View Citation

Gosney M. Are we wasting our money on food supplements in elder care wards? J Adv Nurs. 2003 Aug;43(3):275-80. — View Citation

Kennedy O, Law C, Methven L, Mottram D, Gosney M. Investigating age-related changes in taste and affects on sensory perceptions of oral nutritional supplements. Age Ageing. 2010 Nov;39(6):733-8. doi: 10.1093/ageing/afq104. Epub 2010 Sep 22. — View Citation

Withers CA, Cook MT, Methven L, Gosney MA, Khutoryanskiy VV. Investigation of milk proteins binding to the oral mucosa. Food Funct. 2013 Nov;4(11):1668-74. doi: 10.1039/c3fo60291e. — View Citation

Withers CA, Lewis MJ, Gosney MA, Methven L. Potential sources of mouth drying in beverages fortified with dairy proteins: A comparison of casein- and whey-rich ingredients. J Dairy Sci. 2014 Mar;97(3):1233-47. doi: 10.3168/jds.2013-7273. Epub 2014 Jan 17. — View Citation

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	Mucoadhesion	Ex-vivo analysis using cupcakes (whey permeate and whey protein) (expectorated saliva collection to analyse protein for the extent of mucoadhesion)	Change in protein left in mouth over from baseline to after consumption (45s)
Secondary	Mouthdrying from cupcakes	Perceived mouth drying from protein fortified lemon cupcake and whey permeate lemon cupcake using data from repeated consumption sensory methods (rating drying on line scales)	Change in perceived mouthdruing from baseline over consumption (5 minutes)
Secondary	Mouthdrying from whey protein beverages	Perceived mouth drying from whey protein beverage using data from repeated consumption sensory methods (rating drying on line scales)	Change in perceived mouthdruing from baseline over consumption (20 minutes)
Secondary	Saliva Collection	Salivary flow rates from unstimulated and stimulated saliva samples	Days 1 and 2
Secondary	Questionnaire	Dental status, mouth behaviour, attitudes and portion size data via a questionnaire	Day 1