Modifying Whey Protein Fortified Drinks and Foods

Food Preferences Clinical Trial

Official title:

Modifying Whey Protein Fortified Drinks and Foods to Improve Perception, Whilst Accounting for Individual Differences in Age (At Home Study)

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT04869722
• Other study ID #: UREC 20/35
• Status: Completed
• Phase: N/A
• Start date: April 21, 2021
• Est. completion date: May 15, 2021

Study information

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

Clinical Trial Summary

This study aims to investigate whether consumers differ in mouthdrying sensitivity and if mouthdrying can be modulated.

Description:

1. To investigate whether older adults are more sensitive to whey protein derived mouthdrying compared with younger adults 2. To investigate whether increasing fat levels in a solid whey protein model influences mouthdrying perception

Recruitment information / eligibility

• Status: Completed
• Enrollment: 116
• Est. completion date: May 15, 2021
• Est. primary completion date: May 15, 2021
• 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:

• Relevant food allergies or intolerance
• Outside age criteria
• Diabetic
• Had oral surgery
• Had a stroke
• Smoker
• Cancer Taking prescribed medication that could influence study outcomes Anyone who currently has COVID-19 symptoms or who has had COVID-19 within the last 4 weeks

Related Conditions & MeSH terms

• Food Preferences
• Food Sensitivity
• Hypersensitivity
• Individual Difference

Intervention

Behavioral:
• Liquid Model
Whey protein beverages will be used, with the amount of protein varied to study the effect on perception of the products (using sensory methods rating mouthdrying and discrimination tests 'which sample is more mouthdrying') all measured at home.
• Solid Model
Protein fortified scones will be used, with the amount of fat varied to study the effect on perception of the products (using sensory methods rating mouthdrying and discrimination tests 'which sample is more mouthdrying') all measured at home.

Locations

Country	Name	City	State
United Kingdom	Sensory Science Centre, Department of Food and Nutritional Science, University of Reading, Reading, Berkshire, United Kingdom	Reading

Sponsors (2)

Lead Sponsor	Collaborator
University of Reading	Volac International Limited

Country where clinical trial is conducted

United Kingdom, 

References & Publications (4)

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

Norton V, Lignou S, Bull SP, Gosney MA, Methven L. An Investigation of the Influence of Age and Saliva Flow on the Oral Retention of Whey Protein and Its Potential Effect on the Perception and Acceptance of Whey Protein Beverages. Nutrients. 2020 Aug 19;12(9). pii: E2506. doi: 10.3390/nu12092506. — View Citation

Norton V, Lignou S, Bull SP, Gosney MA, Methven L. Consistent Effects of Whey Protein Fortification on Consumer Perception and Liking of Solid Food Matrices (Cakes and Biscuits) Regardless of Age and Saliva Flow. Foods. 2020 Sep 21;9(9). pii: E1328. doi: 10.3390/foods9091328. — 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	Whey Protein Beverages Mouthdrying Just Noticeable Difference Threshold	Perceived mouthdrying from whey protein beverages varying in protein levels using data from sensory methods (discrimination tests asking "which sample is more mouthdrying" in each pair)	1 hour (sampled at visit one)
Secondary	Whey Protein Beverages Mouthdrying Ratings	Perceived mouthdrying from whey protein beverages varying in protein levels using data from sensory methods (rating mouthdrying)	1 hour (sampled at visit one)
Secondary	Modulating mouthdrying	Perceived mouthdrying from protein fortified scones varying in fat levels using data from sensory methods (rating mouthdrying as well as discrimination tests "which sample is more mouthdrying")	1 hour (sampled at visit one)