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Investigation of the Perception of Protein Fortified Foods and Beverages

Food Preferences Clinical Trial

Official title:
Investigation of the Perception of Protein Fortified Foods and Beverages

Clinical Trial 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.

Clinical Trial Description

1. To investigate, by using protein fortified foods and beverages, whether mucoadhesion to the oral cavity is greater for older adults compared to younger adults and determine whether it is related to salivary flow rate.

2. To determine whether protein fortification of foods and beverages causes mouthdrying and whether perception and acceptance are influenced by age and individual differences in saliva flow.

These aims will be investigated using two different models: a liquid model using whey protein and a solid model using protein fortified biscuits and cakes. ;

Study Design

Related Conditions & MeSH terms

Clinical Trial Details
NCT number NCT03798730
Study type Interventional
Source University of Reading
Contact
Status Completed
Phase N/A
Start date January 7, 2019
Completion date July 10, 2019
View Details
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