Investigating the Influence of Age and Saliva Flow on the Perception of Protein Fortified Foods and Beverages

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

70 participants

Study Classification

INTERVENTIONAL

Study Start Date

2020-02-13

Study Completion Date

2020-03-19

Brief Summary

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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.

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Detailed Description

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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.

Conditions

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Individual Difference Food Sensitivity Food Preferences

Study Design

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Allocation Method

RANDOMIZED

Intervention Model

CROSSOVER

This study involves both a crossover design where each participant tastes both the control product (not fortified) and the protein fortified product with an appropriate break between the two sessions. It is also both a within and between groups design as the responses from the older participants will be compared to the younger participants. The study will be conducted single blind as it not feasible to blind the researcher. Each participant will attend 2 study visits and all foods will be presented with random blinding codes.

Primary Study Purpose

OTHER

Blinding Strategy

SINGLE

Participants

All samples provided to the participant are labelled with 3 digit random codes

Study Groups

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Solid Model

Whey Permeate Lemon Cupcake and Protein Fortified Lemon Cupcake

Group Type EXPERIMENTAL

Solid Model

Intervention Type BEHAVIORAL

Cupcakes will be used, with the amount of protein varied to study the effect on perception of the products (using sensory methods rating drying and discrimination tests 'which is the stronger in drying'). Measuring mucoadhesion via protein content remaining in saliva samples following consumption of cupcakes.

Liquid Model

Whey Protein Beverage

Group Type EXPERIMENTAL

Liquid Model

Intervention Type BEHAVIORAL

To study the perception of whey protein beverages using repeated consumption sensory methods (e.g. rating mouthdrying over repeated sips of the drink).

Interventions

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Solid Model

Cupcakes will be used, with the amount of protein varied to study the effect on perception of the products (using sensory methods rating drying and discrimination tests 'which is the stronger in drying'). Measuring mucoadhesion via protein content remaining in saliva samples following consumption of cupcakes.

Intervention Type BEHAVIORAL

Liquid Model

To study the perception of whey protein beverages using repeated consumption sensory methods (e.g. rating mouthdrying over repeated sips of the drink).

Intervention Type BEHAVIORAL

Eligibility Criteria

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Inclusion Criteria

* Age (18-30 years or over 65 years)
* Healthy

Exclusion Criteria

* Cognitively impaired
* Allergies, intolerance and special dietary requirements (for example coeliac disease, lactose / gluten intolerance)
* Suffer from diabetes
* Oral surgery
* Stroke
* Smoker
* Cancer

Minimum Eligible Age

18 Years

Eligible Sex

ALL

Accepts Healthy Volunteers

Yes