Free Fatty Acids: Short Exposure Study

NCT ID: NCT01686113

Last Updated: 2014-11-21

Study Results

Results pending

The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.

Basic Information

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Recruitment Status

COMPLETED

Clinical Phase

NA

Total Enrollment

100 participants

Study Classification

INTERVENTIONAL

Study Start Date

2012-05-31

Study Completion Date

2014-05-31

Brief Summary

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This study will examine whether or not short, daily exposures change a person's ability to detect free fatty acids in a solution by its taste. Repeated exposure should improve a person's ability to detect free fatty acids.

Detailed Description

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The possibility that humans can taste non-esterified fatty acids (NEFA) - so-called fat taste - is a relatively new area of research. Previous work suggests that subjects require an average of between two and three testing sessions of approximately an hour each before they can reliably detect NEFA, and the average number of visits to get the lowest threshold is six. Streamlining this process is of great interest to researchers who wish to test many people as quickly as possible. Other taste qualities, including umami and sweet, have shown improvement in detection sensitivity in subjects that have undergone ten second exposures to these taste qualities for 10 days upon subsequent re-testing. We seek to determine if the same improvements can be seen with fat taste.

Conditions

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Hypogeusia

Study Design

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Allocation Method

RANDOMIZED

Intervention Model

PARALLEL

Primary Study Purpose

BASIC_SCIENCE

Blinding Strategy

SINGLE

Participants

Study Groups

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NEFA

Participants swish and spit 5 mL of an oleic acid solution everyday for 10 days.

Group Type EXPERIMENTAL

NEFA

Intervention Type OTHER

Control

Participants swish and spit 5 mL of sucrose solution everyday for 10 days.

Group Type ACTIVE_COMPARATOR

Sucrose

Intervention Type OTHER

Interventions

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NEFA

Intervention Type OTHER

Sucrose

Intervention Type OTHER

Other Intervention Names

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Oleic acid

Eligibility Criteria

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Inclusion Criteria

* good health
* available for multiple testing visits

Exclusion Criteria

* have participated in a fat taste study in the past 6 months
Minimum Eligible Age

18 Years

Maximum Eligible Age

55 Years

Eligible Sex

ALL

Accepts Healthy Volunteers

Yes

Sponsors

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Purdue University

OTHER

Sponsor Role lead

Responsible Party

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Richard Mattes

Distinguished Prof Foods and Nutrition

Responsibility Role PRINCIPAL_INVESTIGATOR

Principal Investigators

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Richard D Mattes, PhD

Role: PRINCIPAL_INVESTIGATOR

Purdue University

Locations

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Purdue University

West Lafayette, Indiana, United States

Site Status

Countries

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United States

Other Identifiers

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1205012317

Identifier Type: -

Identifier Source: org_study_id