Taste Perception and Chronic Disease Risk

Obesity Clinical Trial

Official title:

Relationship Between Variations in Taste Perception and Chronic Disease Risk Factors as a Function of Age

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT01023906
• Other study ID #: Ross Aging Initiative
• Status: Completed
• Phase: N/A
• First received: November 30, 2009
• Last updated: May 21, 2014
• Start date: July 2008
• Est. completion date: March 2010

Study information

• Verified date: May 2014
• Source: Tufts University
• Contact: n/a
• Is FDA regulated: No
• Health authority: United States: Institutional Review Board
• Study type: Observational

Clinical Trial Summary

The purpose of the Taste Perception Study is to assess variations in the ability to taste and perceive sensations from various stimuli in younger (18-49 years) and older (50-85 years) volunteers. The study's goal is to determine how these sensations influence what one likes to eat, and what one chooses to eat, and whether there is an association with dietary intake, body composition and chronic disease. Another objective of the study is to determine the association between variations in oral sensations and genes mediating sensory perception and dietary behaviours.

Description:

The objective of the Taste Perception Study is to assess variations in oral sensations in younger (18-49 years; n=35) relative to older (50-85 years; n=35) subjects, and determine the association between variations in oral sensations and measures of chronic disease risk factors, body composition, habitual dietary intake and selected genes mediating sensory perception and dietary behaviors. Subjects who are participating in the Glycemic Index study (IRB #7196) will be asked for voluntarily participation in the proposed study. These volunteers will undergo 1-2 hours of standardized testing. These tests will involve tasting or smelling certain foods/beverages or ingredients in foods/beverages and rating the degree of liking/disliking, intensity and flavor or odor using a validated general Labeled magnitude scale. Volunteers will also be asked to complete a food preference survey and eating inventory questionnaire, as well as provide a DNA sample from a cheek swab or blood sample. These data will then be merged with the measures of chronic disease risk factors, body composition and habitual dietary intake data generated from the Glycemic index study in order to better understand if variations in oral sensations influence food preferences and patterns and subsequently chronic disease risk.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 90
• Est. completion date: March 2010
• Est. primary completion date: March 2010
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: Both
• Age group: 18 Years to 85 Years

Eligibility

Inclusion Criteria:

• men and women;

• aged 18 to 85 years old;

• free of known chronic disease;

• BMI < 35 kg/ m2.

Exclusion criteria:

• BMI = 35 kg/m2;

• renal or liver disease;

• untreated hypertension;

• irritable bowel syndrome;

• malabsorptive, esophageal and gastrointestinal motility disorders;

• chronic pancreatitis, or history of acute pancreatitis within the last year;

• hypothyroidism or hypothyroidism, as defined as screening TSH outside of normal ranges;

• anemia, as defined by screening hematocrit of 34% for women and 38% for men;

• smoking within the past 6 months;

• diabetes;

• fasting glucose = 125 mg/dL;

• pregnancy or breastfeeding;

• history of polycystic ovary syndrome;

• history of autoimmune or other connective tissue disorders associated with chronic inflammation, such as rheumatoid arthritis; alcohol consumption > 7 drinks/ week;

• use of medications known to affect glucose or lipid metabolism;

• established CVD (myocardial infarction, stroke, heart failure, coronary artery bypass, graft, stenosis > 50%, peripheral arterial disease);

• unwillingness to adhere to study protocol;

• weight gain or loss of more than 15 lbs within 6 months prior to enrollment and other abnormal screening laboratory analysis results.

Study Design

Observational Model: Cohort, Time Perspective: Cross-Sectional

Related Conditions & MeSH terms

• Aging
• Cardiovascular Disease
• Cardiovascular Diseases
• Chronic Disease
• Diabetes
• Metabolic Syndrome
• Metabolic Syndrome X
• Obesity

Locations

Country	Name	City	State
United States	Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University	Boston	Massachusetts

Sponsors (2)

Lead Sponsor	Collaborator
Tufts University	University of Connecticut

Country where clinical trial is conducted

United States, 

References & Publications (14)

Bartoshuk LM, Duffy VB, Fast K, Green BG, Prutkin K, Snyder DJ. Labeled scales (e.g. category, Likert, VAS) and across-group comparisons: what we have learned from genetic variation in taste. Food Quality and Preference 2003; 14: 125-138.

Bartoshuk LM, Duffy VB, Hayes JE, Moskowitz HR, Snyder DJ. Psychophysics of sweet and fat perception in obesity: problems, solutions and new perspectives. Philos Trans R Soc Lond B Biol Sci. 2006 Jul 29;361(1471):1137-48. Review. — View Citation

Bartoshuk LM, Duffy VB, Miller IJ. PTC/PROP tasting: anatomy, psychophysics, and sex effects. Physiol Behav. 1994 Dec;56(6):1165-71. Review. Erratum in: Physiol Behav 1995 Jul;58(1):203. — View Citation

Dinehart ME, Hayes JE, Bartoshuk LM, Lanier SL, Duffy VB. Bitter taste markers explain variability in vegetable sweetness, bitterness, and intake. Physiol Behav. 2006 Feb 28;87(2):304-13. Epub 2005 Dec 20. — View Citation

Drewnowski A. Taste preferences and food intake. Annu Rev Nutr. 1997;17:237-53. Review. — View Citation

Duffy VB, Chapo AK. Smell, Taste, and Somatosensation in the Elderly. Jones and Bartlett Publishers, 2006: 115-153.

Duffy VB. Associations between oral sensation, dietary behaviors and risk of cardiovascular disease (CVD). Appetite. 2004 Aug;43(1):5-9. Review. — View Citation

Goldstein GL, Daun H, Tepper BJ. Adiposity in middle-aged women is associated with genetic taste blindness to 6-n-propylthiouracil. Obes Res. 2005 Jun;13(6):1017-23. — View Citation

Green BG, Dalton P, Cowart B, Shaffer G, Rankin K, Higgins J. Evaluating the 'Labeled Magnitude Scale' for measuring sensations of taste and smell. Chem Senses. 1996 Jun;21(3):323-34. — View Citation

He W, Sengupta M, Velkoff VA, DeBarros KA. U.S. Census Bureau, Current Population Reports, 65+ in the United States: 2005. U.S. Government Printing Office, Washington DC. 2005: 23-209.

Lanier SA, Hayes JE, Duffy VB. Sweet and bitter tastes of alcoholic beverages mediate alcohol intake in of-age undergraduates. Physiol Behav. 2005 Jan 17;83(5):821-31. Epub 2004 Nov 21. — View Citation

Rolls BJ. Do chemosensory changes influence food intake in the elderly? Physiol Behav. 1999 Apr;66(2):193-7. Review. — View Citation

Seiberling KA, Conley DB. Aging and olfactory and taste function. Otolaryngol Clin North Am. 2004 Dec;37(6):1209-28, vii. Review. — View Citation

Vega-López S, Ausman LM, Griffith JL, Lichtenstein AH. Interindividual variability and intra-individual reproducibility of glycemic index values for commercial white bread. Diabetes Care. 2007 Jun;30(6):1412-7. Epub 2007 Mar 23. — View Citation

* Note: There are 14 references in all — Click here to view all references

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	Sensory/hedonic rating		1 - 2 hours	No
Secondary	Genetic Variation		1- 2 hours	No