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

Status Completed

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.

Clinical Trial 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. ;

Related Conditions & MeSH terms

• Food Preferences
• Food Sensitivity
• Hypersensitivity
• Individual Difference

• NCT number: NCT04302779
• Study type: Interventional
• Source: University of Reading
• Status: Completed
• Phase: N/A
• Start date: February 13, 2020
• Completion date: March 19, 2020