Modifying Whey Protein Fortified Drinks and Foods

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

116 participants

Study Classification

INTERVENTIONAL

Study Start Date

2021-04-21

Study Completion Date

2021-05-15

Brief Summary

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This study aims to investigate whether consumers differ in mouthdrying sensitivity and if mouthdrying can be modulated.

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Detailed Description

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1. To investigate whether older adults are more sensitive to whey protein derived mouthdrying compared with younger adults
2. To investigate whether increasing fat levels in a solid whey protein model influences mouthdrying perception

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 different protein fortified products with an appropriate break between the tasting. It is also both a within and between groups design as the responses from the older volunteers will be compared with the younger volunteers. The study will be conducted single blind as it not feasible to blind the researcher. Each participant will attend 1 study visits and all products 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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Liquid Model

Whey protein beverages varying in protein levels

Group Type EXPERIMENTAL

Liquid Model

Intervention Type BEHAVIORAL

Whey protein beverages will be used, with the amount of protein varied to study the effect on perception of the products (using sensory methods rating mouthdrying and discrimination tests 'which sample is more mouthdrying') all measured at home.

Solid Model

Protein fortified scones varying in fat levels

Group Type EXPERIMENTAL

Solid Model

Intervention Type BEHAVIORAL

Protein fortified scones will be used, with the amount of fat varied to study the effect on perception of the products (using sensory methods rating mouthdrying and discrimination tests 'which sample is more mouthdrying') all measured at home.

Interventions

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Liquid Model

Whey protein beverages will be used, with the amount of protein varied to study the effect on perception of the products (using sensory methods rating mouthdrying and discrimination tests 'which sample is more mouthdrying') all measured at home.

Intervention Type BEHAVIORAL

Solid Model

Protein fortified scones will be used, with the amount of fat varied to study the effect on perception of the products (using sensory methods rating mouthdrying and discrimination tests 'which sample is more mouthdrying') all measured at home.

Intervention Type BEHAVIORAL

Eligibility Criteria

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Inclusion Criteria

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

Exclusion Criteria

* Relevant food allergies or intolerance
* Outside age criteria
* Diabetic
* Had oral surgery
* Had a stroke
* Smoker
* Cancer Taking prescribed medication that could influence study outcomes Anyone who currently has COVID-19 symptoms or who has had COVID-19 within the last 4 weeks

Minimum Eligible Age

18 Years

Eligible Sex

ALL

Accepts Healthy Volunteers

Yes