Interaction of Inflammation, Taste Perception and Preferences As a Function of Physical Activity and Body Composition

NCT ID: NCT06384365

Last Updated: 2024-11-25

Basic Information

• Recruitment Status: COMPLETED
• Total Enrollment: 64 participants
• Study Classification: OBSERVATIONAL
• Study Start Date: 2024-04-15
• Study Completion Date: 2024-09-30

Brief Summary

The aim of this study is to investigate whether differences in taste perception and preference behavior can be attributed to inflammatory processes induced by physical activity. The focus will be on sweet taste and the perception of fat. A non-invasive, observational study design will be used.

Detailed Description

This study adresses the question of whether there is a connection between low-grade inflammation caused by physical activity and a change in taste perception and preference for the sweet taste. The taste perception, preference behavior and inflammation in athletic and healthy non-athletic subjects using an observational study design is investigated.

The hypothesis is that athletic test subjects, compared to healthy, physically inactive subjects, show increased inflammation values, in the range of a low-grade inflammation, and that this results in a lower sensitivity and increased preference for sweet taste.

The primary parameters to be investigated are a possible correlation between the level of physical activity physical activity or body composition and the recognition threshold for the sweet taste as well as the preference. In addition, a correlation between the concentration of TNF-α and IL-6 in saliva sweet recognition threshold and sweet preference will be investigated.

Secondary parameters to be analyzed are the preference for fatty substances, the perception threshold for the perception threshold for the fatty taste, taste receptors in saliva for the sweet and fatty taste, the concentration of 8-epi-PGF2α in the urine as a marker for oxidative stress, and the number of fungiform papillae on the tongue are determined.

Conditions

Taste, Altered

Study Design

• Observational Model Type: COHORT
• Study Time Perspective: CROSS_SECTIONAL

Study Groups

Control

Healthy test subjects, BMI 18.5 - 24.99 kg/m², sporting activity per week ≤ 150 minutes

No interventions assigned to this group

Athlectic

BMI 18.5 - 29.99 kg/m², intensive physical activity per week \> 6 h (spread over min. 3 days)

Physical activity

Intervention Type: BEHAVIORAL

The control and the athletic group differ in the degree of physical acitvity

Interventions

Physical activity

The control and the athletic group differ in the degree of physical acitvity

Intervention Type: BEHAVIORAL

Eligibility Criteria

Inclusion Criteria

• healthy
• non-smoking
• normal taste and smell perception

Exclusion Criteria

• pregnancy or breast-feeding
• regular smokers
• regular intake of medication
• metabolic diseases that require drug therapy
• ageusia or anosmia
• alcohol or drug addiction
• intake of antibiotics within the past 2 months
• vegan diet
• viral or bacterial infection wihtin the past three weeks

• Minimum Eligible Age: 18 Years
• Maximum Eligible Age: 45 Years
• Eligible Sex: ALL
• Accepts Healthy Volunteers: Yes

Sponsors

University of Vienna

OTHER

Sponsor Role: lead

Responsible Party

Barbara Lieder

Professor and Vice Chair Department of Physiological Chemistry

Responsibility Role: PRINCIPAL_INVESTIGATOR

Principal Investigators

Barbara Lieder, PhD

Role: PRINCIPAL_INVESTIGATOR

University of Vienna

Locations

Christian Doppler Laboratory for Taste Research

Vienna, Vienna, Austria

Countries

Austria

Other Identifiers

706014-4

Identifier Type: -

Identifier Source: org_study_id