Fatty Acid Taste Thresholds: Caproic, Lauric, Oleic, Linoleic, Linolenic

Taste Sensitivity Clinical Trial

Official title:

Fatty Acid Taste Thresholds: Caproic, Lauric, Oleic, Linoleic, Linolenic

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT01996566
• Other study ID #: 055-036
• Status: Completed
• Phase: N/A
• First received: August 12, 2013
• Last updated: October 14, 2015
• Start date: January 2013
• Est. completion date: August 2015

Study information

• Verified date: October 2015
• Source: Purdue University
• Contact: n/a
• Is FDA regulated: No
• Health authority: United States: Institutional Review Board
• Study type: Observational

Clinical Trial Summary

Differences in human oral sensitivity for caproic, lauric, oleic, linoleic, and linolenic acids will be explored. Prior work indicates that there may be a learning effect in measuring detection thresholds for free fatty acids. This study is designed to determine the number of visits necessary to attenuate this learning effect and also to test whether this effect continues across different types of fatty acids or is specific to each fatty acid. This will aid in understanding how many visits are required to obtain reliable data and if less expensive fatty acids can be used to attenuate learning before testing thresholds for more expensive fatty acids.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 30
• Est. completion date: August 2015
• Est. primary completion date: August 2014
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: Both
• Age group: 18 Years to 60 Years

Eligibility

Inclusion Criteria:

• 18-60 years of age

• in good health

• available for 3 months

Exclusion Criteria:

• Participation in a different fat taste study in previous 6 months

Study Design

Observational Model: Case-Crossover, Time Perspective: Prospective

Related Conditions & MeSH terms

• Fatty Acid Type
• Taste Sensitivity

Locations

Country	Name	City	State
United States	Purdue University	West Lafayette	Indiana

Sponsors (1)

Lead Sponsor	Collaborator
Purdue University

Country where clinical trial is conducted

United States, 

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	Oral sensitivity to oleic, lauric, linoleic, linolenic and caproic acids measured by the ascending 3 alternative forced choice test as described in American Society and Testing and Methods E679	Thresholds for taste of each fatty acid will be determined using the 3 alternative forced choice test. Participants will taste 3 samples, one of which contains a fatty acid, and select which sample they believe is different. The concentration of fatty acid used will range from very dilute to a maximum of 5%. The test is repeated over the range of concentrations until a participant is able to correctly identify the fatty acid or until the maximum concentration is reached.	Measured at weekly intervals over 3 months	No
Secondary	DNA sequence of potential fatty acid receptors (e.g., CD36, GPR120, GPR48)	Saliva will be collected to analyze any correlations between fatty acid receptor genes and sensitivity.	This will be collected at the final visit of the study, approximate 2-3 months from participant enrollment depending on how frequently the participant is able to come to the lab	No
Secondary	Amount of habitual dietary fat intake	A survey will be administered to determine each participant's habitual dietary fat intake	Baseline	No
Secondary	Measurement of hunger	Participants will rate how hungry they are on a line scale because commencing each study threshold test	This will be measured at every study visit (21 visits plus 1 screening visit) over the 2-3 months of the study	No