Repeated Food Exposure Via the Olfactory and Gustatory Systems

Habituation Clinical Trial

Official title:

Repeated Food Exposure Via the Olfactory and Gustatory Systems

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT01651221
• Other study ID #: 8879B
• Status: Completed
• Phase: N/A
• First received: July 24, 2012
• Last updated: April 3, 2018
• Start date: July 2012
• Est. completion date: December 2015

Study information

• Verified date: April 2018
• Source: The University of Tennessee, Knoxville
• Contact: n/a
• Is FDA regulated: No
• Study type: Interventional

Clinical Trial Summary

Increasing exposure to a single orosensory cue without ingestion of additional energy may promote an increased rate of habituation, more rapid satiation, and reduced intake. This exposure can occur via smell (olfactory) and taste (gustatory) systems.It is not clear if repeated exposure via the combined olfactory and gustatory systems increases the rate of habituation more so than repeated exposure through one of these systems. Thus, the purpose of this investigation is to examine the amount of salivation occurring in 12 trials of exposure to a food via the olfactory, gustatory, and combined olfactory and gustatory systems. The primary dependent variable will be the amount of salivation in the 12 trials. It is hypothesized that a more rapid decrease in salivation will occur across trials in the combined olfactory and gustatory exposure as compared to the other two conditions, indicating a more rapid rate of habituation.

Description:

Approximately two of every three adults in the U.S. are overweight or obese. The high prevalence of overweight/obesity negatively affects the health of the population, as obese individuals are at increased risk for developing several chronic diseases.

Successful control of body weight depends on effectively regulating eating. Satiation, the process by which an eating bout ends, assists with eating regulation, and factors that quicken the onset of satiation may aid with decreasing intake. One factor believed to influence satiation is the rate of decrease in consummatory response (habituation) to repeated presentations of food orosensory cues. Habituation is a basic form of learning, in which behavioral and physiological responses decrease in response to repeated presentations of a stimulus, with the decrease in response unrelated to sensory adaptation/fatigue or motor fatigue.

In one condition, participants will smell lemon and lime across 12 trials (olfactory exposure), in another condition participants will taste the juices across 12 trials (gustatory exposure), and in the last condition participants will smell and taste the juices across 12 trials (olfactory + gustatory exposure). The primary dependent variable will be the amount of salivation in the 12 trials. It is hypothesized that a more rapid decrease in salivation will occur across trials in the combined olfactory and gustatory exposure as compared to the other two conditions, indicating a more rapid rate of habituation

Recruitment information / eligibility

• Status: Completed
• Enrollment: 27
• Est. completion date: December 2015
• Est. primary completion date: December 2015
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: Female
• Age group: 18 Years to 30 Years

Eligibility

Inclusion Criteria:

• Dietary restraint scores of less than or equal to 12 on the Three Factor -

• Eating Questionnaire-Cognitive Restraint scale.

• Have a body mass index (BMI) between 18.5 and 24.9.

Exclusion Criteria:

• Are taking medications or having an illness which might influence salivation, smell, and taste (i.e. upper respiratory illness, methylphenidate, atropine, Benadryl, Elavil, etc)

• Are currently dieting

• Are a binge eater

• Do not at least moderately like lemon or lime flavor scoring < 50 on a 100 mm visual analogue scale

• Are a regular smoker

• Have any dietary restrictions that will inhibit participation including food allergies

Related Conditions & MeSH terms

• Habituation

Intervention

Other:
• Habituation
Habituation will be measured for each the conditions (olfactory, gustatory, olfactory and gustatory) of the study.

Locations

Country	Name	City	State
United States	Healthy Eating and Activity Lab, University of Tennessee	Knoxville	Tennessee

Sponsors (1)

Lead Sponsor	Collaborator
The University of Tennessee, Knoxville

Country where clinical trial is conducted

United States, 

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	Amount of Salivation		12 trials (90 minutes)